Paleo Mustard Chicken Thighs and Roasted Veggies

Mustard Chicken Thighs and Roasted Veggies

Mustard Chicken Thighs and Roasted Veggies

Here is a great recipe – adapted from my first paleo cookbook:  Practical Paleo by Diane Sanflippo.   It’s a fabulous resource!  
  • 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!!

Natural Pork Chops with Roasted Root Veggies


Natural Pork Chops with Roasted Root Veggies

Cooking with fresh herbs is an incredibly easy way to make great tasting meals – and very easy to do, too!  This dinner requires one oven, one large baking dish and 4 hungry people.  (Adjust quantities as needed!)

  • 4 Tablespoons Olive Oil
  • 4 Boneless Natural Pork Chops
  • 6 Organic Carrots, cut to even sized pieces about 3″ long
  • 6 Organic Parsnips, cut to even sized pieces about 3″ long
  • 12 Green Onions, green tops only, 2″long
  • Sea Salt – to taste
  • 1 Tablespoon Fresh Parsley, minced
  • 1 Tablespoon Fresh Sage, minced
  • 1 Tablespoon Fresh Thyme, minced
  • 1 Tablespoon Fresh Rosemary, minced

Preheat oven to 400F.  Prepare spices by combining parsley, sage, thyme and rosemary in small bowl.  Coat baking dish with 2 tablespoons of olive oil.  Arrange all your veggies, toss with olive oil and salt.  Season with 3 tablespoons of herb mixture and combine well.  Bake for 30 minutes.  Meanwhile, season the pork chops with salt, olive oil and remaining herb mixture.  After the veggies have gotten their head-start in the oven (the 30 minute time is ringing!) top the veggies with seasoned pork chops and return to oven for another 25 minutes, or until pork is done to your liking.  

Yep – It is whole30 compliant and low fodmap, too!

It’s a little different twist on the casseroles of my early days of cooking – but the flavors are amazing!  Hope you enjoy …