Lemon Ginger Chicken Thighs (Paleo, Primal, 21DSD & AIP)

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.


Alex Boake’s Lemon Ginger Chicken Thighs (Paleo, Primal, 21DSD)
Rating: 5

Prep Time: 10 minutes

Cook Time: 1 hour, 25 minutes


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!


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