Simple and Delicious Holiday Chicken Dinner Recipe

Planning a holiday menu can seem like another tedious “to-do” on your never-ending list during this time of year. Luckily, this recipe takes minimal prep time and all the ingredients get cooked together, which allows you time to complete other tasks while cooking! It’s also Cleanse friendly if you happen to be doing a Be Well Cleanse. 

But don’t be fooled by the simplicity. This one-pan dish is packed with holiday flavors that will delight all taste buds. Plus, the chicken packs in lots of protein and the Brussels sprouts, cauliflower, and parsnips are all powerhouse veggies full of nutrients.

This can be served alone or alongside a salad, soup, or grain if you wish. I hope you enjoy, and happy holidays!

Holiday Chicken Dinner
 
Serves six to eight
Ingredients
  • 3 lbs bone-in organic, pasture-raised chicken thighs and drumsticks (skin on)
  • 4 large leeks chopped into one-inch pieces
  • 2 cups Brussels sprouts, cut in half
  • 2 cups chopped cauliflower florets
  • 3 parsnips chopped into one-inch pieces
  • 3 minced garlic cloves
  • 3 tbsp avocado oil
  • 2 tbsp pomegranate seeds to go on top
  • 1 tsp chopped rosemary sprigs to go on top
  • Sea salt and pepper
Sauce
  • 1 cup fresh parsley
  • 2 tbsp fresh rosemary sprigs
  • 1 tsp fresh thyme leaves
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 2 garlic cloves
  • 1 tsp Dijon mustard
  • Juice of ½ a lemon
  • Sea salt and pepper to taste preference
Instructions
  1. Preheat oven to 425 degrees.
  2. Place all chopped vegetables (leeks, Brussels sprouts, cauliflower, parsnips, and garlic) on a large parchment paper-lined sheet pan, and coat the vegetables with two tablespoons of avocado oil and season with sea salt and pepper.
  3. In a bowl, coat the chicken with one tablespoon of avocado oil and season with sea salt and pepper.
  4. Place chicken on top of the vegetables, and place in oven.
  5. Roast for approximately 30-40 minutes, or until the internal temperature of the chicken reads 165 degrees. Check the roast half way through to make sure the vegetables are cooking evenly, and mix around if needed.
  6. Place all herb sauce ingredients in a blender, and blend until smooth. Adjust sea salt and pepper to taste preference.
  7. Once chicken is done, remove and let sit for five minutes.
  8. Sprinkle with pomegranate seeds and fresh rosemary, then drizzle the sauce over the top.
  9. Serve and enjoy!

 

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