One Skillet Roasted Chicken and Vegetables

While back, we had our work Christmas party at Oliv Tasting Room in Edmonton. On top of picking up ton of quality and delicious products, I learned so much about olive oils and balsamics that I did not know. I have been using the oils and balsamics just on their own as part of Charcuterie plates, but today I decided to share a easy and healthy recipe using my new favorite olive oil.

What you will need:

4 pieces of bone-in chicken breasts
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon cayenne pepper
2 teaspoons salt
5 tablespoons extra virgin olive oil (I used garlic infused one)

1 onion, diced

2 cloves garlic

2 cups low sodium chicken broth

1 bunch of asparagus

hand full of green beans
3 carrots

fresh cilantro and basil, optional

How to make it:

Preheat the oven to 400 degrees F. Mix together all your spices.

Rub the chicken with the spice mixture, leaving a teaspoon of the mixture on the side. Bring 2 table spoons of olive oil to shimmer in a skillet, add the chicken and sear on both sides until golden. Remove the chicken from the skillet.

In the same skillet, add the onion and garlic. Cook for about 7-8 minutes or until the onion is fully cooked. Once cooked poor in the chicken brought and bring to a boil. Reduce heat to low and add chicken, green beans and asparagus into the skillet.  

Drizzle the remaining olive oil and sprinkle remaining spice mix over the dish.

Place the skillet into the oven and roast for 20-30 minutes or until the chicken is done. Remove from the oven and serve with your favourite rice or salad (optional).