Anyone who knows me, knows I am all about quick, easy and cheap meals. With nine of us here, our food budget is something of a juggling act. Then when you add in having friends and family over or a party, goodnight! This roasted chicken recipe is perfect for this. It’s quick, it’s simple to make and easy to scale no matter how many people you’re feeding.
You could put this on a bed of cauliflower rice and stir fry veggies and it would be like your back at your favorite Asian takeout place….especially if you make extra sauce and reserve it to put on top.
Hope you enjoy it as much as we did!!
*Please note that the potato and peas in the photo are reintros. They are not elimination phase compliant.*
Quick, easy and cheap, but very satisfying. Honey garlic chicken that reminds me slightly of the good old Asian takeout I used to love...minus all the soy and additives.
- 6 lbs Bone-in, Skin-on Chicken Thighs
- 1/3 cup Extra Virgin Olive Oil
- 1/3 cup Coconut Aminos
- 1/2 cup Honey
- 8 cloves Garlic, minced I love garlic...so, I used about 10
- 1 tsp Salt
- 1 tsp Fresh Ground Black Pepper (omit if still in elimination phase of AIP)
- 3 tbsp Orange Juice
Preheat oven to 425
Mix ingredients (aside from the chicken) together, adjust salt and pepper (if using) to taste.
Place chicken in a seal-able bag and pour marinade over (I had to use two bags for the amount of chicken I had) and gently roll the bag around to make sure all of the chicken gets evenly covered.
Let marinade for at least 30 minutes, if possible.
Place chicken on a baking sheet, bake for 25 minutes, skin side up. Then flip them over and cook skin side down for 10 minutes. Then flip again and cook for another 10 minutes again skin side up so the skin can crisp up, or until internal temperature reaches 165. If your skin isn't as crispy as you would like, you can also broil on high for a couple minutes.