Creamy Garlicy Chicken Roast

Gluten-free, Dairy-free, ALL the SATISFIYING Dinnertime YUM! Makes 6 servings

Ingredients:

• 6 bone-in, skin-on chicken thighs
  
• sea salt and black pepper, to taste
  
• 5-6 cups organic baby spinach, chopped
  
• 12 ounces red or new potatoes, cut into small bites sized pieces
  
• 1 red bell pepper, diced
  
• 2 Tbsps coconut oil, avocado oil, or clarified butter
  

For the Cream Sauce:

• 1 Tbsp coconut oil, or clarified butter
  
• 4 cloves gresh garlic, minced
  
• 1 Tbsp gluten free flour
  
• 2 cups unsweetened coconut milk
  
• 1 tsp dried thyme
  
• 1/2 tsp dried basil
  
• sea salt and freshly ground black pepper, to taste

Instructions:

Preheat oven to 350 degrees f.

Lightly oil a 9×13 baking dish or coat with nonstick spray.

Season chicken with salt and pepper, to taste.

Melt 2 Tbsp coconut oil in a large skillet over medium-high heat.

Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

In the same skillet, stir in garlic, and red pepper and cook for about 2-3 minutes, then add in the spinach.

Cook, stirring occasionally until it begins to wilt, about 2 minutes; Add in the coconut milk.

Meanwhile, in a small bowl, whisk in flour and 2 Tbsp water. Whisk well to combine.

Pour this mixture onto the skillet, whisking until incorporated, about 1-2 minutes. This sauce will begin to thicken.

Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and coconut cream sauce.

Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees f. about 30 minutes.

Enjoy!

❤Rachel

Creamy Garlicy Chicken Roast Recipe

Category Dinner

Ingredients

• 6 bone-in, skin-on chicken thighs
• sea salt and black pepper, to taste
• 5-6 cups organic baby spinach, chopped
• 12 ounces red or new potatoes, cut into small bites sized pieces
• 1 red bell pepper, diced
• 2 Tbsps coconut oil, avocado oil, or clarified butter

For the cream sauce:

• 1 Tbsp coconut oil, or clarified butter
• 4 cloves gresh garlic, minced
• 1 Tbsp gluten free flour
• 2 cups unsweetened coconut milk
• 1 tsp dried thyme
• 1/2 tsp dried basil
• sea salt and freshly ground black pepper, to taste

Instructions

1. Preheat oven to 350 degrees f.
2. Lightly oil a 9×13 baking dish or coat with nonstick spray.
3. Season chicken with salt and pepper, to taste.
4. Melt 2 Tbsp coconut oil in a large skillet over medium high heat.
5. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
6. In the same skillet, stir in garlic, and red pepper and cook for about 2-3 minutes, then add in the spinach.
7. Cook, stirring occasionally, until it begins to wilt, about 2 minutes; Add in the coconut milk.
8. Meanwhile, in a small bowl, whisk in flour and 2 Tbsp water. Whisk well to combine.
9. Pour this mixture onto the skillet, whisking until
10. incorporated, about 1-2 minutes. This sauce will begin to thicken.
11. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and coconut cream sauce.
12. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees f. about 30 minutes.

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