Creamy Garlicy Chicken Roast {Gluten-free, Dairy-free, ALL the SATISFIYING Dinn…

Creamy Garlicy Chicken Roast ?
{Gluten-free, Dairy-free, ALL the SATISFIYING Dinnertime YUM!}
makes 6 servings
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
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.
❤ Rachel
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My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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