PALEO WHOLE30 LEMON, GARLIC & THYME CHICKEN THIGHS

PALEO WHOLE30 LEMON, GARLIC & THYME CHICKEN THIGHS

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On this Paleo Whole30 journey, I try to come up with new recipes to enjoy our proteins.  Shawn and I don’t eat a lot of potatoes.  But I decided to do this dish with a few potatoes so we could enjoy some healthy carbs.  If you don’t like potatoes, place the chicken and sauce over cauliflower rice. 

Lemon chicken is made around the world, such as in China, Greece, Italy, and Portuguese.   This dish uses thighs with bone-in (for added flavour) and the skin.  The crispy skin kicks up the texture in the dish, adding to the culinary experience.  You can add salt if you like.  But the chicken already has sodium.  Shawn and I tend to cook without salt to keep our sodium intake low. 

RECIPE NUTRITIONAL VALUE:  

One medium, baked chicken thigh with the skin on provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat (3 grams of saturated fat, 4 grams of monounsaturated fat, 2 grams of polyunsaturated fat), and about 275 milligrams of sodium.

RECIPE TASTE PROFILE: 

The predominant taste sensations of this dish are fattiness (from the butter), tanginess (from the lemon), and pleasant toasty bitterness (from the cooked garlic). 

DIRTY-BIRDY WINE PARTNER (For those maintaining a Paleo Whole30 lifestyle):  

With the predominant taste sensations being fattiness and tanginess, this dish works extremely well with rich, high alcohol whites like barrel-fermented Chardonnay.  The wine’s viscosity (from the alcohol) complements the fattiness of the butter.  The wine’s acidity harmonizes with the tanginess of the lemon.

RECIPE:

PALEO WHOLE30 LEMON, GARLIC, THYME CHICKEN THIGHS


Preheat oven to 425°. Grease a baking pan. Pat chicken thighs dry with a paper towel.

PALEO WHOLE30 LEMON, GARLIC, THYME CHICKEN THIGHS

Zest the lemon.

PALEO WHOLE30 LEMON, GARLIC, THYME CHICKEN THIGHS

In a blender or Magic Bullet add garlic and butter. Puree until garlic is almost liquified, butter melted. Pour butter mixture, lemon zest, and thyme into a bowl.

PALEO WHOLE30 LEMON, GARLIC, THYME CHICKEN THIGHS

Dip each thigh into butter moisture and set in the pan. Using a small spoon add a little butter mixture under the skin of each thigh. Repeat for all the thighs.

.PALEO WHOLE30 LEMON, GARLIC, THYME CHICKEN THIGHS

Toss potatoes in the remaining butter mixture and set potatoes into the pan with the thighs.

PALEO WHOLE30 LEMON, GARLIC, THYME CHICKEN THIGHS

Add lemon slices atop thighs.

.PALEO WHOLE30 LEMON, GARLIC, THYME CHICKEN THIGHS

Bake chicken for about 35 minutes or until chicken is cooked. To crisp the skins and potatoes, set pan under the broiler for about 2 to 5 minutes or until golden. Remove the pan, turn the potatoes, and continue broiling to make potatoes golden all over

.PALEO WHOLE30 LEMON, GARLIC, THYME CHICKEN THIGHS

Set chicken and potatoes on plates. Serve hot.

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PALEO WHOLE30 LEMON, GARLIC & THYME CHICKEN THIGHS

PALEO WHOLE30 LEMON, GARLIC, THYME CHICKEN THIGHS
  • Author: PALEO WHOLE30 with SHARI MAC
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50
  • Yield: 4 to 6
  • Category: PALEO & WHOLE30
  • Method: BAKING
  • Cuisine: DINNER
  • Diet: Gluten Free

Ingredients

3 lb. (6-8) bone-in, skin-on chicken thighs

Zest of 1 lemon

¾ cup grass-fed or plant-based butter, or ghee, softened to room temperature

cloves from 1 bulb garlic,

1 tablespoon dried thyme

10 to 15 small white potatoes, peeled (optional for family members not doing Paleo Whole30)

1 lemon, sliced into rounds

Freshly ground black pepper as desired

Instructions

Preheat oven to 425°.  Grease a baking pan.  Pat chicken thighs dry with a paper towel. Set aside.  Zest the lemon.  Set aside.  In a blender or Magic Bullet add garlic and butter.  Puree until garlic is almost liquified, butter melted.  Pour butter mixture, lemon zest, and thyme into a bowl. 

 

Dip each thigh into butter moisture and set it in the pan.  Using a small spoon add a little butter mixture under the skin of each thigh.  Repeat the process for all the thighs.  Toss potatoes in the remaining butter mixture and set potatoes into the pan with the thighs.  Add lemon slices atop thighs.  Season with pepper.

 

Bake chicken for about 35 minutes or until chicken is cooked.  To crisp, the skins and potatoes set pan under the broiler for about 2 to 5 minutes or until golden.  Remove the pan, turn the potatoes, and continue broiling to make potatoes golden all over.  Set chicken and potatoes on a plate.  Drizzle with lemon, garlic, butter sauce.

Nutrition

  • Serving Size: 3 oz chicken thigh
  • Calories: 140
  • Sugar: 0
  • Sodium: 650
  • Fat: 9
  • Saturated Fat: 3
  • Unsaturated Fat: 6
  • Protein: 14

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