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Easy Roasted Chicken Wings with Peppers & Vegetables

This one-pot meal is packed full of protein and vegetables.  It's super easy to throw together, a great way to clean out the refrigerator and perfect fall meal.  

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 LB Chicken Wings Organic & Free Range
  • 1 Tbsp Avocado Oil
  • 1 Cup Water
  • 3 Carrots Chopped
  • 1/2 Onion Chopped
  • 1 Leek Sliced into half moons
  • 2 Cloves Garlic Chopped
  • 1 Stalk Celery Chopped
  • 1 Red Pepper Chopped
  • 1 Chilli Pepper (optional) Chopped
  • 2 Cup Baby Bella Mushrooms Sliced
  • 1 Tbsp Italian Seasonings
  • Sea Salt/Pepper
  • 2 Zucchini Sliced 1 inch
  • 2 Cups Brocolli Florets
  • Parsley

Instructions

  1. Preheat Oven to 400 degrees

  2. Heat oil on medium heat in a heavy oven proof pan that has a tight fitting lid. Generously season chicken wings with sea salt and pepper.  Brown chicken wings for approximately 5 mins each side.  Deglaze the pan with water scraping up any flavor bits stuck to the bottom of the pan.  

  3. Gently mix together carrots, onions, leeks, garlic, celery, red pepper, chili peppers and italian seasoning with the chicken wings.  Season vegetable mixture with sea salt & pepper.

  4. Scatter mushrooms on top of chicken and vegetable mixture.  Season with salt & pepper.  Cover with a lid or aluminum foil. Roast in the oven for 15 minutes.  

  5. Remove pan from the oven and gently mix brocolli and zucchini into chicken and vegetables.  Replace lid and roast another 15 minutes.  

  6. Remove pan from the oven, take off lid and let chicken rest for 5 minutes.  Sprinkle parsley on top and serve with lemon.  Enjoy!