whole30 dinner recipe

Crispy rosemary chicken thighs baked with apples, Brussels sprouts, and onions in a delicious honey mustard glaze. Healthy, one pan, and easy clean up!

Rosemary Chicken Thighs with Apples and Brussels Sprouts

Brussels sprouts (ends

onion

apple

extra virgin olive oil (divided)

Dijon mustard

honey

salt

black pepper (divided)

bone-in skin-on chicken thighs

rosemary rosemary

Positions racks in the center and upper thirds of your oven, and preheat the oven to 425 degrees F.

Place the onion, apple slices, and Brussels sprouts in the center of a large, rimmed baking sheet. Top with 1 tablespoon oil, honey, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat, then spread in an even layer.

Nestle the chicken onto the sheet pan towards its center, skin side up, moving the apple and vegetables aside as needed so that the chicken sits directly on the sheet pan. Pat the chicken dry, and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle the remaining 1 tablespoon oil over the top. Lay a sprig of rosemary on top of each piece of chicken. (If you have more thighs than sprigs, cut the sprigs into pieces as needed and divvy them up.)

Bake the chicken and vegetables on the center rack for 15 minutes. Remove the pan from the oven, and use a spatula to stir the vegetables around a little. Return the pan to the oven, and continue baking 5 to 10 minutes more, until the chicken is cooked through. It will register 165 degrees F on an instant read thermometer inserted at the thickest part. If some pieces of the chicken finish sooner than others, remove them to a plate and continue cooking the remaining pieces until they are done. The apples will become very soft and break down and the onions and Brussels sprouts will darken and become super crisp (this is the honey caramelizing).

Remove the pan from the oven, and then remove and discard the rosemary springs. Return any chicken pieces you removed earlier to the pan. Turn the oven to broil. Place the pan on the upper third of the oven and broil for 2 to 3 minutes, until the skin is golden and crispy. This step will crisp the veggies further too; if you prefer them not to continue crisping, remove from the pan prior cooking, or place the chicken on a different baking sheet (line it with foil first for easy clean up).

Remove the pan from the oven, and season the chicken with an extra pinch of salt and chopped fresh rosemary. Serve the chicken hot with the apples and veggies served along side.

This is a delicious and easy Whole30 ground beef casserole recipe that is a healthy take on a big mac! The classic flavors you know and love, all baked together in a paleo, gluten free Big Mac casserole that's loaded with veggies. It's great for a family friendly weeknight meal, or for meal prep lunches for the week.

Big Mac Casserole: Whole30, Paleo, Gluten-Free

lb beef

white onion, diced

russet potatoes, diced (about 4 cups)

tomatoes,

green pepper, seeds and stem removed and diced

dill pickles

tbsp white sesame seeds

cup homemade Special Sauce

romaine lettuce

white onion, dill pickles, sesame seeds, diced tomatoes, extra drizzle of Special Sauce

Add the diced white onion and ground beef into a large skillet over medium heat. Cook until the onion is translucent and the beef is browned. While it&#8217;s cooking, preheat the oven to 350 degrees F., and add the diced potatoes, diced green pepper, chopped pickles and diced tomatoes into a large casserole dish

When the ground beef and onion mixture is done, drain well to remove the grease. Return it to the pan and then stir in the Special Sauce. Add it to the casserole dish with the veggies

Next, add the sesame seeds, and then stir everything together to combine the meat with the vegetables. Make sure the casserole is arranged in an even layer in the dish and then cover with foil

Place in the oven and bake for 1 hour, or until the potatoes are able to be pierced with a fork

Remove from the oven and top with your burger toppings and additional Special Sauce

I've been on the Whole30 diet for a few weeks now and this is by far one of my favorite meals! The whole family loved it. I'm hoping to make a casserole for my sister's family but she is a vegetarian. Would using a fake meat substitute effect the outcome of the recipe too much? Thanks!

My fiance and I were shocked at how much this legit tastes like a freakin big mac - it's the special sauce for me :) It was a bit watery so next time i'll make sure to drain the potatoes really well but we'll definitely make again.

I've been on the Whole30 for a few months now and this is definitely my favorite thing I've been able to eat. My whole family loved it. Thanks!

This is INCREDIBLE- and tastes just like a Big Mac- so yummy!! Thanks Bailey:)

This is a family favorite! Thank you for another delicious recipe.

This tastes just like a Big Mac from McDonald’s!! Do not wait to make this. This is my second time making it and this is now a weekly staple. The only thing different i do than what the recipe calls for is I make this all right on the stovetop, not in the oven and it comes out perfect. Highly recommend!!!

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