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25 mins

gluten-free, grain-free, paleo
Skillet Chicken Roast w/ Carrots & Leeks - Lean, flavorful and so stinkin' good looking. Gluten-free and ready in 25 minutes!

Posted by Em @ the pig & quill Published See Em @ the pig & quill's 7 projects »
  • Step 1

    Preheat oven to 425F. Add coconut oil to large skillet and bring to med-high heat. Meanwhile, toss cut-up chicken with 1/2 T ground pickling spice, sea salt and agave. Add to skillet and brown on first side, about 3-5 minutes.

  • Step 2

    While chicken is browning, mix remaining 1/2 T pickling spice with 1 cup stock.

  • Step 3

    Flip chicken. Nestle carrots and leeks around chicken pieces as best as possible and pour over stock/pickling spice mixture.

  • Step 4

    Place skillet into preheated oven and braise for 15 minutes or until chicken is cooked through and veggies are crisp-tender, basting with juices a time or two, if desired. Serve chicken and veggies with those rockstar juices over potatoes, quinoa or rice. Enjoy!

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