🤤😋CRISPY SALT & PEPPER CHICKEN THIGHS, ROASTED “BUTTERY” HERBED SWEET POTATOES AND EASY GARLIC-BALSAMIC BRUSSELS.
CHICKEN: Pat 4 chicken thighs dry, season generously with salt and pepper then pat dry again. Heat 1 tablespoon olive oil over medium high and place chicken skin side down. Sear for 4 minutes then flip and cook for 2 more minutes. Place chicken on a rack over a baking sheet, and bake on 400 for 30-35 minutes until done. POTATOES: 1.5 pounds of thinly sliced Japanese Sweet Potatoes (I used a mandolin but you could slice them), tossed in a mixture of 3 tablespoons of melted ghee, 2 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1/2 teaspoon salt, 3 cloves minced garlic and freshly ground pepper. Toss together then spread evenly in a cast iron pan (creating “stacks” that are layered as seen in the second photo). Drizzle the top with 1 tablespoon olive oil and bake on 400 for about 25-30 minutes (until crispy and cooked to your liking.) BRUSSELS: bring 3 cups salted water to a boil, then add 1 pound trimmed Brussels. Boil for about 3-4 minutes, then remove and pat dry. Heat 1.5 tablespoon oil over medium high heat, add the Brussels along with 1/2 teaspoon salt and sauté for about 3 minutes until they begin to crisp, then add 1 tablespoon balsamic vinegar and 1 tablespoon coconut aminos and pepper to taste and sauté until the liquid cooks off and Brussels slightly caramelize on outside.
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