I adore cooking bone-in thighs. I braise them, bake them, grill them…(we’re all thinking “Forest Gump”, right?), they are a staple in my kitchen, how about yours?
There are endless ways to cook chicken thighs, in this recipe I made a sauce using @primalkitchenfoods mayo, curry powder, sea salt and dried thyme, slathered it over each thigh, then baked them for an hour and served them on a platter with fresh lemon wedges and parsley.
It takes about 5 minutes to prep these, so go even further and throw some veggies in the oven with these thighs and consider your Whole30 meal done.
CURRY THYME CHICKEN THIGHS (serves 4)
2 Tbs. of ghee
4 organic, bone-in chicken thighs with skin
1/2 cup of Whole30 mayo (I use @primalkitchenfoods mayo, either the plain or the Chipotle flavor will work) and laugh everytime I use it because it makes life soooooo easy!
1 Tbs. of curry powder
1/2 tsp. of sea salt
1 tsp. of dried thyme
Fresh lemon wedges & Italian parsley to garnish.
Preheat your oven to 350 degrees.
Whisk together mayo, sea salt, curry powder and dried time in a small bowl.
Rinse chicken thighs and pat dry.
Place each thigh in a cast iron skillet coated with ghee (or on a baking pan lined with parchmont paper).
Slather sauce evenly on each thigh.
Bake for 1 hour.
Optional: Finish thighs under the broiler for 5 minutes. Highly recommended for crispy skin!
Serve on a platter with lemon wedges and parsley, and enjoy with your favorite veggie.
Hope you all love these as much as me!