Easy One Pan Chicken Dinner

Ingredients (raw weights)

• 214 g cauliflower, raw
• 188 g onion, raw
• 40 g olive oil, as sold
• 32 g tomato paste, canned
• 16 g mustard, as sold
• 20 g garlic, raw
• 3 g oregano, dried, dry
• 6.8 g paprika, dry
• 3 g oregano, dried, dry
• 30 g water, as sold
• 660 g chicken thigh, boneless skinless, raw
• 27 g olive oil, as sold
• 3.8 g fresh parsley, raw
• 10 g lemon juice, as sold
• 0.5 g salt, dry
• 0.5 g black pepper, dry
• butternut squash – no amount given (not in macros)

Steps

1. 1.Grab a large oven safe pan or baking dish.
2. 2.Cube up 1/2 a butternut squash and toss at the bottom along with 2 cups cauliflower florets, & 1 large red onion cut into wedges. You can also use carrots, potatoes, broccoli, or whatever veggie you love.
3. 3.Mix together 3 tbsp olive oil, 2 tbsp tomato paste, 1 tbsp Dijon mustard, 5 minced garlic cloves, 1 tbsp oregano, 1 tbsp smoked paprika, 1 tbsp thyme or oregano, 2 tbsp water, and a generous amount of salt and pepper.
4. 4.Coat 6 bone-in skin-on chicken thighs really well in the mixture, then place them right over the vegetables. Pour anything left in the bowl over the top.
5. 5.Bake at 425F for 45 mins. Then turn off the oven and let everything sit inside for another 10-15 mins.
6. 6.While that rests, mix together 2 tbsp olive oil, 1 tbsp finely chopped fresh parsley, the zest and juice of 1/2 lemon, and a pinch of salt. Spoon that lemon parsley mixture all over the chicken and vegetables right before serving.
7. The vegetables soak up all those chicken juices, the thighs get beautifully caramelized, and that fresh lemon parsley finish brings the whole thing together.