One-Pan Roasted Chicken with Apples and Leeks
Parsnip Puree
Ingredients
- 2 leeks, cleaned and halved lengthwise
- 6 (6-oz) boneless, skinless chicken breasts
- 4 red apples, cored and sliced
- 1 Tbsp fresh thyme
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 425°F.
- Slice leeks, using only the white and light green portion.
- Toss chicken, leeks and apples with thyme, oil, salt and pepper in a large bowl.
- Divide between 2 greased rimmed baking sheets.
- Bake 20 minutes or until chicken is done and leeks and apples are lightly browned and tender, rotating pans halfway through baking.
Side Dish Ingredients
- 2 lb parsnips, peeled and cut into chunks
- ⅔ cup organic chicken bone broth (or use organic chicken broth), heated
- 2 Tbsp ghee
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Bring parsnips and water to cover to a boil in a medium saucepan; cook 20 minutes or until tender.
- Drain; stir in broth, ghee, salt and pepper.
- Mash to desired consistency.
Paleo Meal Plan
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