One Pan Chicken Meal

Lately my favorite dishes have been one pan meals. One pan meals are so convenient and make clean up a lot easier. It's been chilly in San Diego (lol - if you live anywhere else you are probably rolling your eyes at me right now) so I've been craving warm comforting foods when I get home at night. I love the way the veggies in this dish turned out, the flavors and textures were perfect. I hope y'all enjoy this dish as much as I did!

Ingredients:

5 boneless organic chicken thighs

2 tbsp. avocado oil

1/2 tsp. oregano

1 lb. chopped baby potatoes

1 lb. chopped baby brussels

1/2 white onion chopped

2 minced garlic cloves

3 tbsp. butter

Fresh rosemary

Instructions:

Preheat oven to 375°F. Heat 1 tbsp. avocado oil over medium-high heat in cast iron skillet. Mix the other tbsp. of avocado oil, oregano, and salt + pepper in a small dish. Brush the mixture over the top of the chicken thighs, and when the skillet is hot place top down in the cast iron. Let simmer for about 8 minutes. Flip the chicken over. Add in butter, vegetables (brussels, potatoes, onion), and a little more salt and pepper. Chop some fresh rosemary to throw in as well. Mix until the butter is melted and mixed in well. Let simmer for a couple of minutes. Place the entire pan in the oven for 40 minutes. Enjoy!!!