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Lemon-Thyme Chicken Thighs (Grain-Free, Paleo)


  • Zest from 1 lemon

  • 1 tablespoon fresh lemon juice

  • 2 cloves garlic, minced

  • 1 tablespoon chopped cilantro

  • 1 tablespoon chopped thyme

  • 1/2 teaspoon Celtic Sea salt

  • 4 bone-in, skin-on organic chicken thighs

  • 2 tablespoons ghee , melted (or duck fat for dairy-free)



Preheat the oven to 425ºF and adjust the rack to the middle position. Place a wire cooling rack over a baking sheet.

Combine the lemon zest, juice, garlic, cilantro, thyme, and sea salt in a small bowl and stir to combine. Loosen the skin on the chicken things and insert about 1 tablespoon of lemon mixture under skin of each.

Brush each chicken thigh (bottom and top of thigh) with ghee and place on the wire rack.

Roast the chicken until the skin is golden brown and crisp and a thermometer inserted into the thickest part of the chicken, but not touching the bone registers 165ºF, about 20-25 minutes. Remove the chicken from the oven and let it rest for 5 minutes. Serve.


Original recipe: Deliciously Organic

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