Veggie Chicken Skillet Bake

Cast iron cooking is a great option for creating one pot dinners that can come with an amazing punch of flavor. That is why this chicken dish was a no brainer to throw together in the kitchen. The chicken thighs married together with a combination of fresh veggies and herbs, creates a meal that is not only visually appealing but also one that your palate with thank you for!

Ingredients

• 2 tsp. Ground Cumin

• 1 tsp. Smoked Paprika

• Salt & Pepper

• Fresh Rosemary Sprigs

• 6 Chicken Thighs

• Olive Oil

• 4 cloves of minced garlic

• 1 red onion

• 2 c. Halved Brussel Sprouts

• 2 c. Cubed Butternut Squash

• 1 Head of Cauliflower cut into small florets

• Balsamic Reduction

Instructions

• Preheat oven to 375

• Over medium heat preheat cast iron skillet.

• Mix together ground cumin, smoked paprika, and salt throughly rubbing the mix over all sides of chicken.

• Add olive oil and chicken to skillet, cooking the chicken until golden brown on each side. Remove to plate once cooked.

• Add garlic, onion, chopped rosemary, brussel sprouts, butternut squash, cauliflower to skillet seasoning with a pinch of salt. Toss and cook to your preference.

• Add chicken into the vegetables topping with 2 sprigs of fresh Rosemary.

• Cook 25 to 30 minutes.

• Remove from oven plating dish drizzling with balsamic reduction.