I am all about easy of preparation. So one pot meals are a lovely thing in our house.
And this chicken is no exception. It packs major flavor thanks to the roasted garlic sauce from Thrive Market and the bone-in, skin-on chicken hindquarters from my favorite farmers market.
What I love about this dish is how easy it is. It’s the easiest, fancy-looking thing I made during our recent Whole30. Brad was so impressed by it, and it literally had 3-4 ingredients.
What you need:
- Two chicken hindquarters (that’s the thigh and leg together), bone-in and skin-on
- Coconut Oil
- Whole30 compliant marinara sauce (I used this one from Thrive Market.)
- A combo of Italian Seasoning, Garlic Powder, Sea Salt and Pepper
- A bag of cauliflower rice
Pre-heat the oven to 400 degrees.
In an oven safe pot with a lid, heat up the coconut oil to medium high heat. Season the chicken with the combo of seasonings listed above.
Please chicken pieces skin side down so it gets golden brown and full of flavor. Don’t move the chicken for at least five minutes. Turn the chicken and sear the other side for 2-3 minutes.
Add tomato sauce to the hot pan. Watch out for splatters. Make sure the chicken is covered in the sauce. Add a pinch of Italian seasoning over the top.
Cover the chicken with a lid, and put the chicken in the oven for 20 minutes. After 20 minutes, remove the lid and cook the chicken an additional 30 minutes, or until chicken is fully cooked.
While the chicken cooks, throw your bag of frozen cauliflower rice into a skillet on the stove. Cook on medium heat until it is defrosted, about 5-7 minutes, and all the water has cooked out. Season with salt, pepper and garlic powder. Keep warm until chicken is fully cooked.
Serve chicken with sauce over the bed of cauliflower rice, and enjoy.