- 6 Organic Chicken Thighs
- 1 Tablespoon Organic Brown Mustard
- 3 Tablespoons Organic Coconut Oil – melted
- 1/2 tsp Sage
- 1/2 tsp Sea Salt.
Preheat oven to 425. Prepare baking dish with melted coconut oil. Combine Mustard, sage and salt mixing to make a spread for the chicken. Place the chicken on a baking sheet and coat with seasoning spread. Bake 45 minutes or until the internal temperature reaches 165.
Wasn’t that easy?!?
I paired the chicken with roasted carrots and parsnips – seasoned with salt, pepper, olive oil and the green portions of green onions. I baked the veggies at the same time on a baking sheet covered with parchment paper. The combination makes this meal whole30-friendly, and low-fodmap, too! Hooray!!