Hey guys! Charlotte from Confessions of a Clean Foodie is back to share another great meal idea with you. This time, it's a favorite of mine! I love the flavor of chicken thighs and I can't wait to try this recipe hopefully this weekend. Enjoy!
Charlotte here! I am such a huge fan of Chicken Thighs over Chicken Breasts.
The flavor Component is undeniable and incredible. Thighs are fattier and richer, however, cooked with the right types of fats and the right way, they can be a deliciously healthy part of your healthy lifestyle.
My Crispy Lemon Chicken Thighs with Sweet Potato Medley is the perfect meal for a sexy date night or a simple weeknight dinner.
A healthy meal that does not disappoint in the flavor department.
Ingredients
- CHICKEN THIGHS:
- 4 Skin-on Bone-in Free Range Chicken Thighs
- 1 Tbsp Cultured Ghee (I use Omghee-Coconut Oil works just as well)
- FlavorGod Himalayan Salt and Pink Peppercorn Blend
- ½ A Lemon (Thinly Sliced ~8-10 peices)
- 1 Tsp Fresh Thyme Leaves
- SWEET POTATO MEDLEY:
- 2 Medium/Large Sweet Potatoes (peeled and diced)
- 1 Large Green Bell Pepper (diced)
- FlavorGod Himalayan Salt and Pink Peppercorn Blend (or Pink Himalayan Salt- To Taste)
- ½ Cup Baby Portobello Mushrooms (Sliced)
- 2 Handfuls Organic Baby Spinach
- 1 ½ Tsp Chili Paste (or Harissa)
Directions
1. Preheat Oven to 400°
2. Heat ghee in a castiron skillet
3. Throughly wash and pat chicken dry with clean paper towel
4. With skin side up, season each thigh with Pink Peppercorn Salt to taste
5. Place thighs in skillet skin side down and sear for ~8 minutes until skin is browned
6. Remove chicken from pan and place on a platter skin side up.
7. Pour off access fat from castiron skillet into a dutch oven or large pot.
8. Place chicken back into castiron skillet (skin side up).
9. Top with lemon slices
10. Bake for 25-30 Minutes or until an instant thermometer inserted in the thickest part for the thigh reads 170°F.
11. While chicken bakes, heat pot with fat from chicken.
12. Add in sweet potatoes, peppers and mushrooms; Season with Pink Salt, Stir, cover and cook for ~ 15 minutes (stirring continueously) or until potatoes are cooked through)
13. Toss in spinach and chili paste.
14. Remove chicken from oven, let cool for 5 minutes, serve with sweet potato medley and ENJOY.
2. Heat ghee in a castiron skillet
3. Throughly wash and pat chicken dry with clean paper towel
4. With skin side up, season each thigh with Pink Peppercorn Salt to taste
5. Place thighs in skillet skin side down and sear for ~8 minutes until skin is browned
6. Remove chicken from pan and place on a platter skin side up.
7. Pour off access fat from castiron skillet into a dutch oven or large pot.
8. Place chicken back into castiron skillet (skin side up).
9. Top with lemon slices
10. Bake for 25-30 Minutes or until an instant thermometer inserted in the thickest part for the thigh reads 170°F.
11. While chicken bakes, heat pot with fat from chicken.
12. Add in sweet potatoes, peppers and mushrooms; Season with Pink Salt, Stir, cover and cook for ~ 15 minutes (stirring continueously) or until potatoes are cooked through)
13. Toss in spinach and chili paste.
14. Remove chicken from oven, let cool for 5 minutes, serve with sweet potato medley and ENJOY.
You guys, I think this is a winner! Thank you for sharing, Charlotte! And ladies, if you haven't already, pop over to Charlotte's instagram to see other delicious meals.
Happy Friday,
Lakeitha
