I’m all for making easy recipes, with simple ingredient, that taste amazing. I’ll be honest, I’m not a huge recipe maker. I’m more of a roast a bunch of things and throw them in a bowl and add condiments kind of gal.

I had some veggies and chicken thighs that needed to be cooked so I figured I’d put them all on one pan to save time and make clean up a breeze. I used pasture-raised, skin-on bone-in chicken thighs from the Green Ridge Acres stand in Broad Street Market but you can also use boneless and skinless if you prefer, but you won’t get the golden skin that’s shown in the pictures of the final product. Also, I only had three on hand but you could easily add 4-5.

I recommend using unbleached parchment paper instead of bleached parchment or aluminum foil. The bleaching process creates dioxins, which in small amounts are considered to be toxic. If you’re using bleached parchment on a regular basis, you may accumulate dioxins in your system, and you definitely don’t want that! Aluminum is a known neurotoxin. It has been shown that aluminum leaches into your food when used during cooking, so it is best to stay away from using aluminum foil when baking, grilling, or heating any foods.

Why pasture-raised chicken?

Conventional chickens are raised using antibiotics, GMO feed, and hormones. Whatever the chicken eats, you end up eating! Conventionally raised meats are partly responsible for the rise in antibiotic resistance and may contribute to hormone imbalances.

Pasture-raised chickens — chickens can roam freely and forage, as they traditionally have — are better for the environment and our health, as well as the health and quality of the chickens. Yes, it’s often a bit more expensive to buy pasture-raised chicken… but your health is an investment. Your health is absolutely worth it!

Use EatWild find your local supplier of grass-fed, pasture-raised meats or if you prefer online shopping, Corner Post Meats is a great high-quality meat delivery service.

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