Chicken Thighs

This is one of my favorite recipes. I will usually pop them in when I know I'll be home for the next hour...sometimes I do it while Bryce is napping. So simple and so delicious.


I start out with 6 bone-in skin-on chicken thighs. A lot of you probably worry about the animal fat but here is a little bit of detail HERE and you also would want to attempt to buy a meat from a quality place. I get my meat from Whole Foods because they have a standard of no hormones, no antibiotics, etc. Other meats that do not specifically state these things can build up the toxins in their fat and we don't want that! Anyhow, animal fat can be good for our bodies! There are lots of vitamins etc. Everything in moderation. Ok- so 6 chicken thighs. I never knew you were supposed to rinse meat...I mean I don't rinse my beef (unless you're supposed to?) So I start by rinsing my chicken thighs. If you're lazy and/or short on time like me, then here is what I do.

I just drape a paper towel in my 9x13 dish and lay the rinsed chicken on that- then I use the extra paper towel off to the side to pat the chicken dry. Much easier than drying each single piece.


Then I take my coconut oil (you can use any oil you want basically but I really enjoy the subtle coconut flavor it gives the chicken AND coconut oil is SO good for you. Read more HERE) I use

Anyhow (see I ramble!) I take between 1/8 cup and 1/4 cup of coconut oil and melt it (always glass containers) in the microwave for 10-15 seconds. Coconut oil melts almost on instant contact with heat so it doesn't take much. Then I poor in a TBSP of mustard (honey or dijon (I prefer the taste of honey) with a pinch of sea salt (we are not salt users so if you want more, feel free) and about a TBSP (or a little less) of dried sage. Feel free to use any seasoning in fact. Play with it. That's what I do. Mix it all in with the coconut oil and it should look like this

Then take a baster (oh yes, you did remember to pre-heat the oven to 425° right?) and baste your chicken thighs. I get around the edges and just use your oil concoction liberally. The first time I made these I ended up wasting precious coconut oil because the chicken turned my beautiful oil mixture in to a hard clumpy mess. THIS IS NORMAL!! You're going to see the coconut oil mixture harden up on your nice cold chicken. 100% normal. Wish someone had told me that! I thought the oil was bad! Coconut oil is so versatile...I call it a shape shifter.

Then pop it in the oven for 45 minutes and VOILA! You can actually do less time because when I check my meat thermometer it always is in the low 200's for temp. I have stopped the time at 40 minutes and it has been just right. Always check with a meat thermometer which for poultry should read about 165°.

I end up making these about 2x a week because I eat about 2 per meal. So does Keith. Bryce just nibbles as he has become very selective about what he eats. Pairings? I usually will roast or steam some asparagus. I highly recommend you all get a stainless steel basket steamer. It's the best thing to ever happen to my kitchen. Roasted broccoli or asparagus etc...takes 5 minutes on top of my stove! I then mix said vegetable with olive oil and pinch of garlic salt and there you have it. Sometimes I'll quickly (for lunch) just make a mixed green salad with olive oil and vinegar. Maybe some pita chips along side for complex carbs (100% whole wheat of course) and there you have a meal.

Hope this sounds good to everyone! Enjoy :-)
6 bone-in skin-on chicken thighs
1/8 to 1/4 cup coconut oil
Dash of sea salt
1 TBSP dijon or honey mustard
1 TBSP (or less) of dried sage
425° for 45 minutes (or until thermometer reads 165°)