Uploaded June 2023 | Updated September 2026, 2 weeks ago
This delicious ‘Rosemary Lime Chicken Thighs’ recipe from Sarah R. Smith of @RawMilkInstitute makes for the perfect, nutrient-dense addition to any weekend gathering!
Ingredients:
8 chicken thighs (skin-on and bone-in), preferably organic or non-GMO
4 sprigs of fresh rosemary
1 lime
1 large onion, chopped roughly
2 celery stalks, chopped roughly
2 carrots, peeled and cut into ½-inch chunks
2 tablespoons duck fat (or other healthy high-temperature fat, such as ghee)
Salt and pepper
Instructions:
Preheat the oven to 350° F.
Season the chicken thighs with salt and pepper.
Place the thighs skin-side down in a baking dish. Leave plenty of space between the thighs so they will cook evenly. I like to use a couple of Pyrex glass baking dishes for this recipe.
Place half a sprig of rosemary underneath each chicken thigh.
Squeeze lime juice over all of the chicken thighs.
Nestle the onion, celery, and carrot down around the chicken. Season with salt and pepper.
Place small dabs of duck fat on the chicken thighs and vegetables.
Roast for 40 minutes at 350° F.
Flip over the chicken thighs so they are skin-side up. Stir the vegetables around to make sure they are all moist and coated in the pan juices.
Roast 20 more minutes at 375° F.
If desired (and if using a broiler-safe pan), turn the oven to “Broil” for 3-5 minutes to crisp the skin. Pay close attention to make sure you don’t burn the skin!
Remove from oven and allow to cool a bit before serving.
Get the recipe at:
price-pottenger.org/journal_article/rosemary-lime-chicken-thighs
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#rosemarychicken #highprotein #proteincentric #lowcarbrecipes #pasturedchicken #farmfresh #supportlocalfarmers #pastureraised #eatnosetotail #nosetotaileating #pastureraisedpoultry #eatbetterchicken #ketomealprepideas #eatlocal #nosetotailcooking #ancestralnutrition #pricepottengerkitchen #traditionalcooking #wisetraditions #nosetotail #pastureraised #pricepottenger #westonaprice #WAPF #nutrientdensefoods
This delicious ‘Rosemary Lime Chicken Thighs’ recipe from Sarah R. Smith of @RawMilkInstitute makes for the perfect, nutrient-dense addition to any weekend gathering!
Ingredients:
8 chicken thighs (skin-on and bone-in), preferably organic or non-GMO
4 sprigs of fresh rosemary
1 lime
1 large onion, chopped roughly
2 celery stalks, chopped roughly
2 carrots, peeled and cut into ½-inch chunks
2 tablespoons duck fat (or other healthy high-temperature fat, such as ghee)
Salt and pepper
Instructions:
Preheat the oven to 350° F.
Season the chicken thighs with salt and pepper.
Place the thighs skin-side down in a baking dish. Leave plenty of space between the thighs so they will cook evenly. I like to use a couple of Pyrex glass baking dishes for this recipe.
Place half a sprig of rosemary underneath each chicken thigh.
Squeeze lime juice over all of the chicken thighs.
Nestle the onion, celery, and carrot down around the chicken. Season with salt and pepper.
Place small dabs of duck fat on the chicken thighs and vegetables.
Roast for 40 minutes at 350° F.
Flip over the chicken thighs so they are skin-side up. Stir the vegetables around to make sure they are all moist and coated in the pan juices.
Roast 20 more minutes at 375° F.
If desired (and if using a broiler-safe pan), turn the oven to “Broil” for 3-5 minutes to crisp the skin. Pay close attention to make sure you don’t burn the skin!
Remove from oven and allow to cool a bit before serving.
Get the recipe at:
price-pottenger.org/journal_article/rosemary-lime-chicken-thighs
.
.
.
#rosemarychicken #highprotein #proteincentric #lowcarbrecipes #pasturedchicken #farmfresh #supportlocalfarmers #pastureraised #eatnosetotail #nosetotaileating #pastureraisedpoultry #eatbetterchicken #ketomealprepideas #eatlocal #nosetotailcooking #ancestralnutrition #pricepottengerkitchen #traditionalcooking #wisetraditions #nosetotail #pastureraised #pricepottenger #westonaprice #WAPF #nutrientdensefoods
