Saturday, September 13, 2014

Paleo | Roasted Chicken with Peaches and Rosemary

Paleo food for friends:  I took this to a little Labor Day get together a few weeks ago and received a lot of compliments on it. Also it cooks beautifully in a dutch oven if you have one. If I cook this again I'll do chicken breasts instead of quarters. It made quite a lot, perfect for having people over!
*Enjoy
(of course the picture doesn't do it justice, you're just going to have to trust me)




Roasted Chicken with Peaches and Rosemary
Sautéed Onion and Squash
Recipe selected from the eMeals Paleo Family Plan.


Roasted Chicken with Peaches and Rosemary

Serves 4-6

Ingredients

  • 6 skinless, bone-in chicken quarters
  • ¾ teaspoon salt
  • ¾ teaspoon pepper
  • 3 tablespoons coconut oil
  • 4 peaches, peeled, pitted and cut into wedges
  • 2 red onions, cut into wedges
  • 1 bunch fresh rosemary

Instructions

  1. Preheat oven to 425°F.
  2. Sprinkle chicken with salt and pepper.
  3. Heat oil in a large skillet; brown chicken, in batches, 3 to 4 minutes per side.
  4. Transfer chicken to a roasting pan; surround chicken with peaches, onions and rosemary sprigs.
  5. Bake 25 to 30 minutes or until chicken is done.

Sautéed Onion and Squash

Serves 4-6

Ingredients

  • 2 tablespoons coconut oil
  • 1 large onion, sliced
  • 2 zucchini, sliced
  • 2 yellow squash, sliced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons fresh lemon juice

Instructions

  1. Heat oil in a large skillet over medium-high heat; add onion, zucchini, yellow squash, salt and pepper.
  2. Sauté 10 to 12 minutes or until tender, stirring occasionally.
  3. Remove from heat, and stir in lemon juice.

Time

Clock
15mPrep
30mCook
45mTotal


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- April