1 lb. boneless, skinless chicken thighs or breasts, chopped into bite-sized pieces
Ground black pepper
4 Tbsp. coconut oil
3 cups steamed veggies, I used carrots and green beans
For the Sauce
1 cup chicken stock or water
1/2 cup fresh squeezed orange juice
Zest of 1 large orange
2 Tbsp. raw honey
3 Tbsp. gluten-free soy or coconut aminos
1 TBSP fresh ginger, minced
Dash red pepper flakes
1 Tbsp. arrowroot powder
1. Season chopped chicken pieces with sea salt and pepper. Set aside.
2. To make the sauce, combine all ingredients in a medium size saucepan and stir to combine. Place over medium high heat and bring just to a boil, stirring frequently. Allow sauce to thicken and then remove from heat and set aside.
3. Place a large skillet over medium-high heat and add 1 -2 tablespoons of coconut oil and heat until it shimmers. Toss in the veggies and cook for about 2 minutes – remove them and set aside. Add the remaining coconut oil. Add the chicken pieces and cook for about 5-7 minutes or until nicely browned. Drain any excess fat from the pan and pour the sauce into the skillet. Add the veggies to the pan and stir to coat. Serve over roasted cauli-rice.
Quick Post: It doesn’t look like much, but my family enjoyed it. I really loved the coconut rice – it doesn’t taste like coconut, but the coconut milk makes the rice rich and creamy. Thanks for reading, enjoy!
1. Preheat your oven to 425 degrees. Spray a 9×13 pan with non stick cooking spray. If you want to be fancy, line the bottom of the pan with orange slices (optional).
2. In a small saucepan, combine the orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer for about 5 minutes.
3. Place your chicken thighs skin-side up in the prepared baking dish. Pour half of the glaze over the chicken thighs.
4. Cook in the oven for about 30 minutes. Take the remaining glaze and pour it over the chicken.
5. Cook for an additional 15-20 minutes. The skin will get nice and crisp and browned.
Coconut Rice –
1 1/2 cups long grain white rice
1 can of unsweetened coconut milk, plus enough water to make 2 cups
1 cup water
salt to taste (optional)
In a medium saucepan, add water and coconut milk and rice. Cover and bring to a boil, then add salt – stir to dissolve, reduce heat to a simmer and continue cooking until all the liquid has been absorbed, about 15-18 minutes.
I love a cheap, no-brainer dinner! This meal was finished in under an hour, so that makes it even more appealing to lazy people like me. Everyone enjoyed the flavor of this, and I’m not ashamed to say it – but the skin was the highlight of this meal! Normally, I would pull it off and not indulge; but it looked way to crispy to pass up. It was like a salty, chicken flavored chip! Even my picky eater happily finished her portion, and wanted everyone else’s crispy skin. Thanks for reading, enjoy!
Oven Roasted Chicken Thighs with Carrots and Potatoes – adapted from Epicurious
3 tablespoons olive oil, divided
6 large chicken thighs with skin and bones (preferably organic; about 2 1/4 pounds total)
1 tablespoon coarse kosher salt
2 teaspoons dried thyme
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon freshly grated or ground nutmeg
2 pounds unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears
2 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears
3 tablespoons chopped fresh chives
Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1½ teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes. Transfer thighs to medium bowl; set aside.
Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining salt thyme mixture in large bowl. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes.
Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.
Quick Post: I was inspired by this recipe, but I added a little of this and that to the mix which resulted in some really tasty chicken. I made this last month and forgot to post about it sooner, but I remember that we all really enjoyed it 😉 Serve it over rice and steamed veggies of your choice and don’t waste any of the delicious sauce!
Mix first 7 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to plastic bag making sure to coat each piece.
Place chicken in baking dish along with sauce/marinade or leave in large plastic bag to marinate in the refrigerator. Marinade for at least 6 – 8 hours, turning the bag once every few hours.
When ready to cook, in a baking dish, bake chicken in a 425° oven for 25 minutes with the skin side up. Turn the chicken and cook another 15 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin. Cook until internal temperature of chicken reads 165°F.