I was all inspired to create a tasty one pot chicken dish the other night. Throwing everything into my sat iron pot and cooking slow seems so satisfying when it's dark and cold out.
But my planning left a lot to chance. The lemons lovingly gifted from a client were past their best, and my ginger had sprouted a tree!
Without a car or time to drive to the shops, I had a brainwave. Essential Oils to the rescue. And it was DELICIOUS!
4 chicken thighs
2 drops dōTERRA Ginger essential oil*
2 drops dōTERRA Lemon essential oil*
1/4 cup olive oil
Salt & pepper to season
Slice carrots into quarters lengthways and layer in a heavy based pan.
Place chicken thighs on top of vegetables.
Combine essential oils and olive oil.
Pour oil mix over chicken, spooning to coat.
Season chicken to taste.
Cover with lid and bake at 180 degrees for 60 minutes
Remove lid and bake for a further 20-30 minutes until cooked through and browned on top.
Serve on a bed of mashed potato with extra veg on the side.
Seriously, seriously yum. The flavoursome oils soaked into the veggies and took humble carrots and parsnips into another realm.
*I only ever use dōTERRA essential oils in my cooking due to their purity, independent certification and therapeutic properties.
If you're keen to introduce these gifts of the earth into your life, please email me to discuss the best way forward.