I know it’s better to use the whole chicken, but sometimes you just want to use the parts of the chicken to make a special dish. This recipe calls for chicken thighs, but you could do this with any other part of chicken such as chicken cutlets, or chicken breasts. It is also a great recipe for baking a batch ahead and having them for a meal a day or two later — or baking a lot and having an extra meal or lunches. This is a simple and delicious Paleo, GAPS and SCD meal.
With meals like this, it is easy to stay on these restrictive diets. The fat from the chicken thighs and the butter or ghee mixed with Dijon mustard lends a fantastic flavor to the chicken. Some pepper spices it up a bit more and you can quickly have a very satisfying meal alongside a salad or cooked vegetable.
Feel free to add fresh herbs from your garden, such as savory, tarragon or parsley to give it a shot of spring!
Prep Time: 5 minutes
Cook Time: 40 minutes
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