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Roasted Chicken Thighs with Apple, Lemon & Onion

A dish that requires one cutting board, one roasting vessel, one knife, and some pantry staples. Easy, quick, paleo, SCD and AIP with the seasonings variations.
Course Main Course
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 5 people
Author Lucia Hawley

Ingredients

  • 1 pound bone-in chicken thighs with skin
  • 1 apple core removed and sliced
  • 1 lemon sliced
  • 1 onion peeled, halved and sliced into 8-10 wedges
  • 10 cloves garlic
  • 1-2 strips of bacon optional, but delicious, chopped
  • 1/2 teaspoon red pepper flakes remove for AIP
  • 1/2 teaspoon smoked paprika remove for AIP and substitute 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 tablespoon extra virgin olive oil

Instructions

  1. Preheat the oven to 400 degrees.

  2. Drizzle the olive oil in the baking pan. Place the chicken thighs skin side down briefly to coat them with the olive oil, then flip the thighs so the skin faces up.

  3. Add in the apple, lemon, onion, garlic and bacon and briefly move them around the pan to coat them with the olive oil. Don't be precious about it.
  4. Sprinkle sea salt over both the vegetables and the thighs, then sprinkle the red pepper flakes and smoke paprika over the chicken thighs.
  5. Transfer to the oven and roast for 60 minutes.
  6. Allow to cool, then serve when you're ready.