Chick: Italian: Paleo Easy Skillet Rosemary Chicken & Pesto

By Dski

Ingredients

• PESTO:
• Easy Skillet Rosemary Chicken
• 2 pounds of skin on chicken pieces (I used boneless skin on chicken breasts and bone-in skin on chicken thighs from local pasture raised chickens)
• 2 tablespoons coconut oil
• 4 rosemary sprigs
• 1 yellow onion, sliced into rings and halved
• 5-6 garlic cloves, smashed flat and cut into small pieces
• Juice from 1/2 a lemon
• 1/2 cup chicken broth
• Sea salt and black pepper to taste
• 4 oz fresh basil & parsley (3 1/2 cups total)
• 1 cup pecans
• 6 garlic cloves
• 1 cup olive oil
• 1 tsp sea salt
• Juice from 1/2 a lemon

Preparation

Step 1

Chicken:

In a large skillet, heat the coconut oil over medium high heat. Make sure the oil is nice and hot!!

Season both sides of the chicken pieces with the salt and pepper. Place the chicken into your hot pan skin side down and sear for five minutes or until the skin is golden brown.

Using tongs, turn the chicken over and add on top of the chicken the garlic, onions, and rosemary sprigs.

Squeeze in the lemon and pour in the chicken broth, cover and turn down to medium low heat.

Cook for another 15-20 minutes or until the chicken is tender.

Pesto:

Blend