Lemon Ginger Chicken Thighs (Paleo, Primal, 21DSD & AIP)0
This recipe comes from the very talented Alex Boake of Alex Boake Illustration. If you frequent other paleo blogs, you might recognize Alex’s work – one of her most “famous” illustrations is the Poop Parade in Practical Paleo. She’s just plain awesome :) In any case, when Alex offered to draw a recipe of mine in exchange for photographing one of her recipes, I had to say yes! Her stuff is just too much fun, not to want to have something drawn.
I made Alex’s Lemon Ginger Chicken Thighs because I had everything I needed on-hand, and I know that many of you are appreciative of an easy dinner recipe. And besides, her illustration really shows off her mad chicken illustration skillz!
This recipe is easy AND tasty. I love that the chicken is baked on top of parsnips or carrots (which are really delicious with the lemon ginger sauce), and I ate my thighs with a quick bacon coleslaw stir-fry. YUM.
- 12 chicken thighs
- 1/4 cup melted butter (for AIP: use lard, tallow or coconut oil)
- Juice of 1 lemon
- 2 tbsp coconut aminos or gluten-free tamari sauce
- 1 tbsp fresh ginger, minced
- 1 tsp garlic powder
- 1/4 tsp pepper
- 12 average parsnips and/or carrots, peeled and halved
- Preheat oven to 350F. In a large roasting pan with a lid, put the peeled parsnips and carrots on the bottom of the pan. On top, arrange the chicken thighs skin-up in a single layer.
- In a small bowl, whisk together the warm melted butter, the Lemon juice, coconut aminos/tamari sauce, minced ginger, garlic powder and pepper. Pour this mixture evenly over the chicken thighs.
- Cook covered for 60 minutes. Remove the lid and cook for 15 more minutes. The chicken is done when you cut into it and the juices run clear.
- Broil chicken for 10 minutes until skin is crisp.
- Plate, served over the parsnips or carrots. Enjoy!