One of my best friends turned 25 this week. So naturally, we did it up by going out on the town and went to a bottomless/all you can eat brunch, as per usual. Because that’s the way we celebrate birthdays around here. and it was AWESOME.
But hang on a second, let’s back up. This year I’m going to be A QUARTER CENTURY OLD, people. Ugh, that sounds SO OLD. Remember when you were young growing up in your neighborhood and looking up to all the kids who were in college (and god forbid those who were graduated who came back to visit for holidays) and thinking how OLD they seemed? Well, that’s me now. I’m cringing thinking about it. Where did all this time go? How am I THREE YEARS out of college and in grad school already?? Luckily my birthday isn’t until April 20th. So you can wait to wish me happy birthday and bake me a bunch of paleo friendly things until then. Not dropping any hints or anything. Only half kidding…
But back to brunch. I had this roasted chicken hash with poached eggs and yucca fries that was the bomb.com. Ummm hello, flavor party in my mouth. I’m going to have to recreate this one day for you guys, now that I CAN FINALLY EAT EGGS AGAIN!! Unfortunately that day is not today.
Fortunately for you I have ANOTHER delicious recipe for you. And it does involve chicken. It’s easy, fast, and really freaking tasty. Voilà Easy Baked Chicken Thighs.
- 1 lb boneless chicken thighs
- 1-2 tsp cooking fat: olive oil, coconut oil, or ghee
- ½ tsp garlic
- ½ tsp onion powder
- 2 tsp poultry seasoning
- ½ tsp salt
- ½ tsp fresh ground black pepper**
- 1 lemon, sliced into thin rings
- Preheat oven to 400.
- Grease the bottom of a glass baking dish with cooking fat. Season the chicken on both sides with garlic and onion powder, poultry seasoning, salt, and pepper.
- Place the chicken in the dish, skin side up (if you have skin-on) with one slice of lemon on each piece.
- Pop the dish in the oven and bake for 30 minutes, then set the oven to broil and cook an additional 3-5 minutes until slightly browned.
