Whole30 Day 14: Roasted Chicken Thighs and Veggies

It's hot and I don't feel like spending a lot of time in the kitchen.  Even though I used my oven, this was quick and easy.

Ingredients:

• organic, free range chicken thighs
• green beans, trimmed
• baby heirloom tomatoes
• red onion, cut into chunks
• evoo
• salt, dried thyme, fresh rosemary

Directions:

1. heat oven to 375˚F .
2. combine all veggies and thighs in a bowl.  Add evoo and spices and mix evenly to coat all ingredients in oil.
3. Add ingredients to a baking dish putting thighs in first, veggies on top.
4. Roast for 30-40 minutes, until veggies are crisp and chicken is cooked through.

I added some sautéed mushrooms to my plate.  I'm the only one that likes them.

Directions:

1. Heat a big tablespoon of butter in a skillet and add mushrooms.  
2. Sauté at a medium heat until mushrooms are golden brown and caramelized.
3. Season with salt and pepper.