Lemon Chicken Thighs (Whole30, Gluten-Free, Dairy-Free)
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These lemon chicken thighs are yummy, flavorful, and extra nutritious. A great dinner for the family. Dairy-free, gluten-free, and Whole30-friendly.
Filling, quick, and tasty! These Lemon Chicken Thighs are perfect for a mid-week meal, and they are super healthy too!
Sweet potatoes are not just delicious; they are a welcome change from the usual white potatoes, and they are so good for you.
They are also perfect for soaking up the juicy lemon and garlic flavor, so prepare to enjoy the maximum taste of Lemon Chicken Thighs in minimal time.
Ingredients You’ll Need
Olive Oil (3 tbsp) – You don’t need to use expensive extra-virgin olive oil here, but try and still use a good quality brand with a lovely peppery flavor.
Chicken Thighs (6) – Choose free-range, corn fed or organic chicken if you can as they have more nutrition and will have more taste! You could use chicken drummers here too.
Salt (1/2 tsp) – Sea salt does provide the best flavor here, so try and opt for this rather than regular table salt; however, either would be fine.
Black pepper (1/2 tsp) – freshly ground if possible, but you could use the already ground version.
Sweet potatoes (1 1/2 lb) – Yams or sweet potatoes, orange or yellow flesh are great, so choose what’s available. You could use butternut squash or pumpkin if you like.
Lemon (1, juiced)– Use at room temperature to yield the most juice.
Garlic (10 cloves) – You could use black garlic, smoked garlic, or regular garlic here.
Parsley – Fresh parsley does go well with this dish, but you could use dried parsley or another fresh herb, like thyme or rosemary.
How To Cook Lemon Chicken Thighs
Step 1. Heat the oven to 425F. Add the olive oil to a skillet and heat it to medium-high heat.
Step 2. Add the chicken thighs to the skillet, skin side down, and sprinkle the meat with salt with black pepper. Cook for 5 minutes to brown well.
Step 3. Flip the chicken over and then cook for a further 2 minutes to brown the other side too. Remove from the heat.
Step 4. Place the chicken thighs onto a baking sheet and pour in all of the leftover oil into the skillet. Add the sweet potatoes and spread them out evenly on the baking sheet.
Step 5. Squeeze the juice from the lemon and pour it all over the chicken and sweet potatoes. Using a press, mince the garlic and then add the garlic cloves to the top of the chicken and sweet potatoes.
Step 6. Using a spatula, toss the ingredients together to coat everything well. Place into the oven for 30 minutes and bake until the chicken is fully cooked. Sprinkle over the parsley before serving.
What Sides Can You Have These Chicken Lemon Thighs?
This dish goes well with dark green leafy vegetables. They are full of iron and Vitamins A, C, E, and K and pair perfectly. Leafy greens such as spinach, kale, cabbage, and cavolo nero are great!
Steamed broccoli or cauliflower would also be good options and provide an extra boost of B Vitamins, calcium, and magnesium.
What Changes Could I Make to Use the Recipe Again?
Use a different cut of chicken – legs and drumsticks work well, but chicken breast may dry more quickly, so keep the skin on. You could add some different flavors to the bake.
You could remove the tray halfway through cooking and add some sliced zucchini and cherry tomatoes. Then return to the oven and carry on baking until the chicken is cooked through.
How Long Will This Keep?
Once cooked, place in an airtight container in the fridge and use it within 3 days. You can reheat it in the oven, but ensure the chicken is heated thoroughly.
This dish would also freeze well. Wrap well place in the freezer and use within 4-6 weeks.
Other Recipes You May Like
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- Sheet Pan Chicken Thighs
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Lemon Chicken Thighs (Whole30, Gluten-Free, Dairy-Free)
Ingredients
- 3 tbsp olive oil
- 6 chicken thighs boned and skin-on
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 lb sweet potatoes cut into 1-inch cubes
- 1 lemon juiced
- 10 cloves of garlic
- fresh parsley chopped
Instructions
- Heat the oven to 425F.
- Add the olive oil to a skillet and heat it to medium-high heat.
- Add the chicken thighs, skin side down, and sprinkle over the salt with black pepper. Cook for 5 minutes until brown.
- Flip them over and cook for another 2 minutes to brown. Remove from the heat.
- Add the chicken thighs to a baking sheet, pour in all the oil. Add in the sweet potatoes.
- Squeeze out the juice from the lemon and pour it all over the chicken and sweet potatoes. Press the garlic cloves and add.
- Toss everything together with a spatula to combine, and pop into the oven for 30 minutes, and bake until the chicken is fully cooked through.
- Sprinkle parsley before serving.
Recipe Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
