Crispy Paleo Oven Chicken with Turmeric Veggies

Step 1 - Sear Chicken Get your pan on medium heat with 2 tablespoons of olive oil heating. Salt and pepper your chicken to taste while the pan and oil heat up. Cook chicken about 10 minutes or until each piece reaches an internal temperature of 165F. Once cooked, remove chicken from pan and set on a clean cutting board / plate / bowl to rest while the vegetables cook in Step 2. Do not clean the pan or dump the oil. We will cook vegetables in the same oil we cooked the chicken in.

Step 2 - Cook Vegetables In the pan that just cooked the chicken with all the oil and brown bits, dump your bowl of vegetables and cook them down in volume by about half by stirring occasionally. They will cook, get softer, and develop a better taste.

Step 3 - Add Stock and Herbs Place cooked and rested chicken on top of the cooking vegetables. Cover about halfway up the chicken thigh with chicken stock / broth and any juices from resting the chicken. Add your herbs (fresh or dried is fine) and ensure they are covered by the cooking liquid to maximize flavor.

Step 4 - Bake Bake in oven on 400F for 25-30 minutes until liquid reduced by about 2/3. If using fresh herbs, remove the herb stems and any stray rosemary leaves before plating.

Step 5 - Serve Plate and Enjoy!