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!!