If you’re a vegetarian, just do all the veggies and it will make a delicious, healthy dinner, but personally, I love the salty, crispy skin and tender meat that this technique delivers.

Ingredients:

Carrots, Brussels Sprouts, Green Beans, Gold Potatoes, Sweet Potatoes (All Organic)

4 Bone in Skin on Chicken Thighs

Preheat oven to 425

Quarter potatoes and soak in water (at least 30 minutes)

Cut sweet potatoes, trim and half brussels, cut ends off green beans, cut ends off carrots

Dry Chicken thighs with paper towels and heavily season with salt, pepper and garlic powder

Dry potatoes and season all the vegetables (except green beans) with oil, salt, pepper and garlic powder and add to roasting pan

Place in oven on bottom rack for 30 minutes

Preheat iron skillet on medium heat and after a couple of minutes add oil

Add chicken thighs, skin side down to iron skillet and cook for 7 minutes. Do not move chicken.

Flip chicken over and place iron skillet in oven for 18-20 minutes, remove when internal temperature is 165

Boil water and steam green beans for about 5 minutes

Drain and rinse Green Beans with cold water to stop cooking

Preheat a second iron skillet or another skillet with butter, when butter has melted, add green beans, salt and pepper and cook for a minute or two.

Put it all on a plate and enjoy

Matteo is excited about tonights dinner!

And this is what their plates looked like after crushing 5 organic vegetables and some chicken