Hi friends! Long time no see! Happy 2014! Hope everyone had a great holiday time. Just recently I came back from a two week trip to Japan, which was super fantastic. I saw so many cool things, it blew my mind. Also I ate many cool things! I’m thinking of putting together a little post about trying to eat ‘Paleo-ish’ in Japan, which is a challenge I’ll tell you now. Look out for that sometime in the near future!
I promised this recipe on my Facebook Page back about a month or two ago, but I was so busy I didn’t have a chance to do an illustration. Well I’m back, babes! I put this together when I was doing my 21 Day Sugar Detox. I have to say, it’s really simple, and really delicious.
Lemon Ginger Chicken Thighs
Serves 4 to 6
- 12 Chicken Thighs
- 1/4 Cup Melted Butter
- Juice of 1 Lemon
- 2 Tbsp Coconut Aminos or Gluten-free Tamari Sauce
- 1 Tbsp Fresh Ginger, minced
- 1 tsp Garlic Powder
- 1/4 tsp Pepper
- 12 Average Parsnips and/or Carrots, peeled and halved
Preheat oven to 350. In a large roasting pan with a lid, put the peeled Parsnips and Carrots on the bottom of the pan. On top, arrange the chicken thighs skin-up in a single layer.
In a small bowl, whisk together the warm melted Butter, the Lemon juice, Coconut Aminos/Tamari Sauce, minced Ginger, Garlic Powder and Pepper. Pour this mixture evenly over the Chicken Thighs.
Cook covered for 60 minutes. Remove the lid and cook for 15 more minutes.. The Chicken is done when you cut into it and the juices run clear. Plate, served over the Parsnips. Enjoy!