I knew I wanted to have chicken today but wasn’t sure exactly what to have with it.
Looking in the refrigerator, I noticed some leftover cauliflower from last week’s meal along with broccoli and mushrooms. Hmmm … I thought. That’s a nice combination.
Taking the veggies out of the refrigerator, I rinsed them with cold water and cut them up into bite sized pieces.
The now defrosted bone-in skin-on chicken thighs sat waiting to be prepared.
I wanted this paleo Baked Chicken with Broccoli & Cauliflower recipe to be simple and easy so I decided to use only a few items to prepare it: white pepper, onion powder, salt and toasted sesame seeds. I tossed a little of each over the chicken thighs.
To give this meal a little flavor, I used toasted sesame oil to toss the veggies in ~ just enough to make them glisten.
I added the prepared chicken to a greased casserole dish then arranged the veggies around it.
One thing I noticed while preparing the chicken is that one of the pieces was a lot smaller than the other three. That’s important because it means they will bake differently, i.e., the small one will be very well done. Oh well, I won’t worry about it.
I used the convection baking setting on my oven to bake this casserole. If you decide to make this recipe and use the regular baking setting, just know that it will take a little longer so you’ll have to check on it periodically (I usually poke a chopstick in the chicken to see if blood comes out ~ no blood means it’s ready.)
Alright then, enough of my chatting here. Ready to see this recipe?
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