The November Meal Challenge | Simple Chicken Thighs

I’m going to level with you–I believe we ordered take out 5 out of 7 nights last week.

We weren’t ordering crazy things like pizzas, calzones and onion rings–we stuck to salads with grilled chicken or steak tips, or chicken tip dinners with steamed broccoli and salad.

After 5 days of take out, however, we were royally sick of it.

So, on Sunday, M and I made a pact to cook dinner at home every night for the rest of November. Tall order, I know.

I buckled down and planned my meals for the week, and we went grocery shopping together to hunt and gather our supplies.

We started the week off with simple, baked chicken thighs.

I used the recipe from Make it Paleo and added a little rosemary. I’m discovering that I love rosemary chicken. P.s Make it Paleo is definitely my new favorite cookbook. If you don’t have a copy yet, GO GET ONE…like…NOW!

I don’t have a broiler pan, so I used my cooling rack over my big roasting pan. It worked out pretty darn good.

I love crispy chicken skin! I served the thighs with some steamed dinosaur kale and cinnamon baked carrots.

Cinnamon Baked Carrots

Ingredients:

1 lb carrots (baby or grown-up)

2 Tbsp Olive Oil

Cinnamon

Sea Salt

Directions:

  1. Preheat oven to 425 F
  2. Chop grown-up carrots (you don’t have to chop the babies) and toss in olive oil, cinnamon and sea salt.
  3. Bake for 35 to 40 minutes until tender. You might want to toss once in the middle, or else they’ll come out crispy like mine.
The cinnamon adds just the right amount of sweetness.
My goal for this month is to take time on Sunday and plan my meals for the week and create a shopping list. Considering that even during a “good food” week we order out at least once…WE CAN DO IT!

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