Meal Menu Idea:
Herb Roasted Chicken Thighs
Roasted Brussels Sprouts and Onions
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| Photo credit: finecooking.com |
Paleo / Whole 30 compliant
Free-range chicken thighs (bone-in for the most flavor)
* Prepare 2-3 thighs per person. This recipe is for 6-8 thighs.
1 teaspoon +/- organic Italian or Tuscan herb blend
1 Tablespoon organic coconut oil, melted
Freshly ground pepper
* Preheat oven to 400 degrees.
* Rinse chicken thighs under cold water. Pat dry with paper towel.
* Trim excess fat from the skinless underside and trim away excess skin that hangs over the edges.
* Gently separate skin from the meat, just enough to tuck herbs underneath and spread them over the meat. Replace the skin.
* Place chicken thighs on a rack inside a baking pan or sheet pan.
**Note: Pack the meat onto the rack; it is okay if they are side by side & touching. I bake 16 thighs at a time on a large baking sheet. It works well!
* Lightly rub coconut oil over the skin; sprinkle with freshly ground pepper.
* Bake for approx. 45 minutes until juices run clear and a quick read thermometer reads 165 degrees.
* Serve and enjoy!
** Leftovers can be refrigerated in single serving, glass containers for the next day or debone the meat and serve tomorrow with a large salad of mixed greens, vinegar and oil.
Recipe: w.lynne
Taste. Enjoy. Pass it on!