(courtesy of Shelby Hall, professional off-road racer in Reno. Serves 2 to 3)
2 teaspoons salt
1 teaspoon pepper
2 teaspoons paprika
2 teaspoons dried garlic
5 to 6 chicken thighs
2 to 3 tablespoons coconut oil (or avocado oil), or more to taste
Preheat oven to 425 degrees F.
Preheat a cast-iron skillet on stovetop over medium-high heat. While skillet and oven preheat, pat chicken thighs dry, then combine salt, pepper, paprika, and dried garlic. Sprinkle seasoning mix all over chicken. Once skillet is hot, melt oil (coconut or avocado) and place 5 to 6 thighs, skin side down, in skillet. Cook 8 to 10 minutes until skin is crispy.
While chicken cooks in skillet, prepare vegetables (recipe below) and place in oven.
When skin side of chicken is crispy, flip pieces over, then place the whole skillet in oven, next to the vegetables, for 15 minutes. When done, remove from oven, and let rest 5 minutes. Serve chicken with vegetables.
For vegetables
Line a baking sheet with aluminum foil and coat with nonstick spray. Chop broccoli and cauliflower florets into small pieces and place in a large mixing bowl. Toss vegetables with a drizzle of avocado oil, salt, and pepper. Place on baking sheet and roast for 10 minutes. Turn veggies and roast for 8 to 10 minutes more.
