Moist, savory and lemony chicken infused with lots of buttery flavor, herbs and spices – it may look complicated, but wait’ll you see how simple this paleo recipe really is!
This dish is actually adapted from my popular whole bird recipe for those busy evenings when you want a deliciously hearty meal, but don’t want or need to cook a whole chicken.
This lemon herb chicken recipe also uses one of my favorite time-saving paleo cooking methods – a single pan that goes from stove top to oven.
Easy skillet meals like this one are also great at holding in flavor and moisture while they cook. For this one I added some chicken stock and let the rendered fat and lemon juice all mingle together in the pan. I guarantee you this will fill your home a lemon scent that will bring your family running to the table!
So for this recipe you will need some kind of oven-proof skillet. I recently invested in a high quality stainless steel 12-inch pan that I just love. It cooks evenly, cleans up surprisingly easy, and it looks great. If you don’t own a really good stainless steel pan yet, I’d encourage you to consider it some day…I know it’ll make your paleo cooking so much easier. (I’ll put the amazon.com link to mine in this post if you want to check it out.)
You’ll also need a good two pounds of bone-in, skin on chicken. I chose pre-cut thighs for the extra fatty flavor, but I would think bone-in breasts would work well too.
So all you do is give a quick three-minute sear to one side of the thighs in the pan, flip them over, brush a little good stuff over them, and hustle them off to the oven to finish cooking for about 25 minutes.
Just about any steamed veggies would be a great side for this one, or this is the perfect paleo entrée for a cauliflower rice, with a little of the pan drippings drizzled over the chicken and rice.
Hope you enjoy this simple, savory paleo meal…and as always, I love to hearing your comments on this or any other paleo recipe.