Easy AIP Chicken Thighs

My husband and I found a huge package of chicken thighs on sale at Cub. Like 9-10 thighs huge. Yes, they are conventional and far from ideal from food quality, but they were a great option for our budget. So we bought it. Because affordable meat!

No matter what your rules are for food sourcing, chicken thighs are a great budget-friendly options. When you purchase bone-in, skin-on, thighs are much cheaper than the coveted boneless, skinless breasts. However, I found it really hard to find a recipe to cook them!

Me wading through the internet: Nightshades, gluten, eggs, boneless chicken thighs? WTF? That’s too much work. Wow that looks awesome, but we don’t have any of those ingredients. It definitely took longer than that last time. My goodness, I just want easy AIP chicken thighs! I just need to be able to cook them!

We had already had an uncooked chicken disaster when we tried to use whole thighs in a soup recipe that called for cut up chunks of chicken. I’m not doing that again.

*sigh* Fine. I’ll figure it out on my own. And thus an easy, AIP chicken thighs recipe is born! No muss, no fuss, just fully-cooked chicken goodness.

Easy AIP Chickn Thighs

Easy AIP Chicken Thighs

Ingredients:
4 Fully thawed, bone-in, skin-on chicken thighs, or however many you need for your family and fits in your pan; one thigh is about a serving when paired with veggies and sides.
Salt
Herbs – This can be whatever you want! Experiment with different herbs and spices to find what you love. A simple blend that we used for this recipe: 1 part onion powder, 1 part garlic powder, 2 parts Italian seasoning, and then a bit a turmeric because, hey, it’s anti-inflammatory and doesn’t have a strong taste in small amounts. Save any leftover for future meals.
Coconut oil, bacon fat, lard, or other good fat, melted

Instructions:Easy AIP Chicken Thighs

  1. Preheat oven to 350 F.
  2. Coat the bottom of an oven safe dish in your liquid fat.
  3. Pat chicken dry with a paper towel. Lay the chicken thighs in the dish, meaty side up. It is okay if they are touching, but do not crowd them too much.
  4. Sprinkle the salt and herbs over the thighs. Don’t worry about exact measurements. Just coat the chicken evenly. If you like heavy seasoning, put a lot on! If you aren’t sure, start small and you can add more when it’s done.
  5. Bake chicken until skin in crispy, juices run clear, and a meat thermometer reads 165 F, about an hour.
  6. Serve with whatever sides and veggies you want! I enjoyed mine with homemade sauerkraut and broccoli.

Easy AIP Chickn Thighs

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