Herby Parchment-Baked Chicken & Vegetables
featured recipe

Herby Parchment-Baked Chicken & Vegetables

DATE: April 01, 2024
  • Dairy-Free
  • diet
  • dinner
  • Gluten-Free
  • Low Carb
  • meal type
  • Paleo Poultry
This meal is one of the wonderful ways you can use one packet of our Seasoning Beneath My Wings Paeo Poultry Blend to create a tasty meal for one. The herby and smoky mix of rosemary thyme and smoked paprika does wonders to elevate the taste of the chicken and vegetables. The parchment paper holds in all the yummy juices for you to savor.
  • Time: 30 minutes
  • Serves: 1
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Seasoning Beneath My Wings

Seasoning Beneath My Wings

Paleo Poultry Rub
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  • 1 sheet parchment paper
  • 1 medium-sized chicken breast
  • 1 tbsp olive oil
  • 1 tbsp Seasoning Beneath My Wings Paleo Poultry Spice (separated)
  • 1 tsp Bohemian Rosemary-Rosemary Lemon Sea Salt (separated)
  • 1 cup sliced zucchini
  • 1 cup sliced cherry tomatoes
  • 1 sprig of fresh thyme
  • ½ lemon sliced

Directions

  1. Preheat the oven to 375˚
  2. Fold the parchment paper in half; using a scissor, cut the square open edges deep into an oval shape
  3. Open the the parchment paper like a book and place one ½ in a 13x9" baking tray and the other half open over the edge.
  4. Start to assemble: add the zucchini, ½ the Seasoning Beneath My Wings & Bohemian Rosemary; Add the chicken on top then add the cherry tomatoes around. Season the chicken with the remaining seasonings.
  5. Drizzle the olive oil over the chicken.
  6. Add the thyme and the lemon slices.
  7. Flip the parchment paper over the other side with chicken and begin to roll both edges all around the chicken to create a sealed packet.
  8. Transfer to the oven and bake for 25-30 minutes.
  9. Remove and allow to cool for a few minutes. Carefully open the packet and serve hot.

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let the good thymes roll let the good thymes roll refill

This dish is a crowd-pleaser and great for a dinner party. Freeze the leftovers and have the perfect meal at the ready on weeknights when time is of the essence. I always peruse the fridge for vegetables and foods that should be used up, honoring my pledge this year of reducing our food waste. So, eggplant and tomatoes were plenty and needed to be used. That’s how this delicious recipe came about.

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  • dinner
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Roasted Chicken Thighs with Tomato and Eggplant
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