Herb Roasted Chicken Thighs and Veggies

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I generally try to post things that are more complex or unusual...but today's recipe is easy peasy. 100% gluten free, casein free. For paleo, omit the potatoes (or use sweet potatoes if you allow those). Serves 4-6.

Ingredients:
  • 6-8 bone-in chicken thighs
  • 1/2 tsp. sage
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 1/4 tsp. thyme
  • 1 1/2 tsp. salt
  • 2 tbsp. bacon fat (or other oil/fat...I've also done these using ghee, butter, and olive oil), melted
Directions:
  1. Preheat the oven to 375F. 
  2. Place the chicken thighs (with skin down) in a 13x9 inch Pyrex baking dish. 
  3. Drizzle with some bacon fat. Sprinkle with half of the spices. 
  4. Flip the pieces over (so skin side up now), drizzle with the remaining bacon fat and sprinkle the rest of the spices on them. 
  5. Cook in the oven for about 45 minutes...or until cooked through. 


I like to serve this with roasted vegetables (generally potatoes and carrots)...and I make them as follows:

Ingredients:
  • 5 potatoes, peeled and diced into 1 inch cubes
  • 5 carrots, peeled and cut into 1 inch pieces
  • 2 tbsp. bacon fat (or other oil/fat), melted
  • 1 1/2 tsp. salt
  • 1/4 tsp. basil
  • 1/4 tsp. oregano
  • 1/4 tsp. thyme
Directions:
  1. Place the cut vegetables into a 13x9 cake pan (you can cover the pan with foil first to make the cleanup easier if you like). 
  2. Drizzle with the oil and spices and toss lightly with your fingers so everything's coated. 
  3. Cook for about 45 minutes in a 375F oven...or until the carrots are cooked through, stirring every 15-20 minutes to minimize sticking.

Serve and enjoy. 

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