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Exactly four golden crisp lemon-thyme chicken thighs on a supported warm-white ceramic platter
Ebonie Garnica

Full GAPS Lemon-Thyme Roasted Chicken Thighs

Roast Full GAPS lemon-thyme chicken thighs with garlic, cilantro, mineral salt, and ghee or duck fat until the skin is crisp and golden and the thickest part reaches 165°F.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lemon zest only
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/2 teaspoon Celtic sea salt or another natural mineral salt
  • 4 bone-in, skin-on organic chicken thighs
  • 2 tablespoons melted homemade stovetop ghee or duck fat Use duck fat for the dairy-free version; the displayed amount applies to either fat.

Equipment

  • Oven-safe wire rack
  • Rimmed baking sheet
  • Small bowl
  • Pastry brush
  • Food thermometer

Method
 

  1. Heat the oven to 425°F. Place a rack in the middle position.
  2. Set a wire cooling rack over a rimmed baking sheet.
  3. Combine the lemon zest, lemon juice, minced garlic, cilantro, thyme, and mineral salt in a small bowl. Stir until the zest and herbs are evenly distributed.
  4. Gently loosen the skin from each chicken thigh without removing it.
  5. Put about 1 tablespoon of the lemon-herb mixture beneath the skin of each thigh. Press lightly on the outside of the skin to spread the mixture over the meat.
    Exactly four raw chicken thighs with measured lemon-herb mixture beneath attached skin on a fully supported pale stone board
  6. Brush the top and bottom of every thigh with the melted ghee or duck fat.
  7. Arrange the thighs skin-side up on the wire rack.
    Exactly four ghee-coated raw chicken thighs skin-side up on a supported stainless rack and rimmed sheet pan
  8. Roast for about 20 to 25 minutes. The skin should be golden brown and crisp.
  9. Insert a food thermometer into the thickest part of a thigh without touching the bone. Remove the chicken when it registers 165°F.
  10. Rest the thighs for 5 minutes before serving.

Notes

This recipe serves four. Prep: 10 minutes. Roast about 20 to 25 minutes, then rest for 5 minutes; total about 35 to 40 minutes. The times shown use the upper end of these ranges. Use the same measured amount of duck fat instead of ghee for the dairy-free version; other ingredients and method remain unchanged.

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