Crispy Tarragon Chicken Thighs & Perfect Lemon Roasted Brussel Sprouts

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This is one of those quick & easy dinners that tastes amazing. I made these chicken thighs in a rush before heading to the gym, when we had dinner at 7pm, I was doing a little celebratory dance at how delicious they were. I just knew I had to share it with all of you. So, I made them again the next day, wrote down the recipe & photographed it all. You’re welcome ?

Cooking wine is a no-no on Whole30, so if you’re on a Whole30, use White Wine Vingar, which is compliant. For my AIPers…. good news, the alcohol burns off during cooking so cooking with wine is OK even during the elimination phase (The Paleo Mom says so).

My neighbor, Bettina, she makes the best roasted veggies, being Vegan and all, she’s definitely the authority of vegetables. Her no fail methods is shake in a gallon sized ziploc with garlic, oil & salt. It always works. I step by stepped my whole ziploc veggie process. Maybe we’ll uncover the magic of the shake & bake veggies.

The thighs aren’t breaded really, but the coconut oil & almond meal bake little tarragon clusters that crisp over the thighs. The sprouts are soft with crispy outer leaves. If you’re planning on leftovers, make extra. Everyone had second helpings in this house!

Crispy Tarragon Chicken Thighs & Perfect Lemon Roasted Brussel Sprouts
Serves 3
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
872 calories
34 g
418 g
44 g
87 g
19 g
690 g
1922 g
8 g
0 g
20 g
Nutrition Facts
Serving Size
690g
Servings
3
Amount Per Serving
Calories 872
Calories from Fat 384
% Daily Value *
Total Fat 44g
67%
Saturated Fat 19g
97%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 13g
Cholesterol 418mg
139%
Sodium 1922mg
80%
Total Carbohydrates 34g
11%
Dietary Fiber 13g
53%
Sugars 8g
Protein 87g
Vitamin A
50%
Vitamin C
466%
Calcium
21%
Iron
48%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Chicken Thighs
  2. 6-8 boneless, skinless chicken thighs
  3. 2 tbsp coconut oil
  4. 1 tbsp dried tarragon
  5. 1/2 tsp pink Himalayan salt
  6. 1/2 tsp coarse sea salt
  7. 3 tbsp Mirin or white wine vinegar
  8. 2 tbsp blanched almond meal (use tapioca or coconut flour for AIP)
  9. Lemony Brussel Sprouts
  10. 2lbs large brussel sprouts
  11. 4-5 cloves garlic
  12. 1 lemon
  13. 1 tsp Himalayan salt
  14. 1 tbsp coconut oil or olive oil
  15. 1 gallon sized ziploc bag
Instructions
  1. Chicken:
  2. In a large bowl, mix together coconut oil, Himalayan salt, tarragon & mirin in a bowl.
  3. Add in chicken thighs and mix well, coating the chicken evenly.
  4. Preheat oven to 400F
  5. Prep Brussel sprouts while chicken marinates.
  6. When done prepping sprouts, get back to the chicken
  7. Now add in almond meal, toss.
  8. Arrange thighs on baking sheet & sprinkle with coarse sea salt.
  9. Wash & dry sprouts. Halve all of them & add to bag.
  10. Juice lemon, add juice to bag. Mince garlic & add to bag.
  11. Add the salt. Close bag & shake shake shake.
  12. Spread Brussels out on sheet pan.
  13. Place chicken sheet pan & brussel sprouts sheet pan in the oven.
  14. Chicken on the middle rack, sprouts directly below it.
  15. Roast at 400F for 35 minutes.
  16. Hit with the broiler for 2 minutes before removing from oven.
beta
calories
872
fat
44g
protein
87g
carbs
34g
more
The Castaway Kitchen http://thecastawaykitchen.com/

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