For the Chicken
4 bone in Chicken Thighs
1 tablespoon green seasoning
1 tablespoon Lawry’s seasoning salt
1 teaspoon fresh black pepper
1 teaspoon cayenne pepper
1 tablespoon coconut oil (or vegetable)
For the Vegetables
1/2 cup cauliflower florets
1/2 cup carrots, cut into circles
2 tablespoon sweet cranberries
2 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon butter
1/2 cup chicken stock
Trim any excess fat and skin off the thighs. Pat dry.
Season with green seasoning, Lawry’s seasoning salt, black pepper and cayenne. Leave to marinate a few hours.
Prepare the vegetables while the chicken is marinating.
In a small skillet, add the carrots and cauliflower with the chicken stock. Place a cover on it and simmer on low until most of the stock has evaporated.
Remove from the heat. Set aside.
Heat the oven to 360 degrees.
In an oven proof skillet, add the coconut oil on medium to high heat.
Place the thighs in it skin side down first. Let this side brown and crisp up for 3-4 minutes. Flip and brown on the other side for 3 minutes.
Remove from heat. Flip the thighs skin side up and place in the oven for 20 minutes.
While the thighs are baking, heat another skillet with the butter. Add in the steamed vegetables with salt, black pepper and cayenne.
Remove from the heat once the vegetables have soaked up all the butter and sprinkle with cranberries.
Serve the vegetables with Lentils, and those crispy chicken thighs.