This quick, easy and flavorful Lemon and Thyme Chicken with Snap Peas is so, so, so good. The MealDiva house just can’t get enough!
I know that lately MealDiva has been featuring various bad-for-you recipes like Smoked Gouda Beer Dip and Christmas Treats. Please forgive me …it was the holidays…and Super Bowl is coming up… nobody is perfect…
Moving on from the bad….
I have to let you in on a little secret: I’m really not eating a ton of bad things right now because I’m doing Crossfit. Yes, my body hurts everywhere.
Crossfit is wonderful and they suggest that I follow a Paleo diet. I purchased several cookbooks and have subscribed to several blogs but I’m struggling with a few things.:
First, why do the Paleo cookbooks have dessert and baked “goodies”? I’m pretty sure that cavemen didn’t eat waffles.
And second, how is someone with food-allergy kids supposed to use almond milk and nut oils in every recipe? Alas, 100% Paleo can’t be done in my house.
I’m still all about clean, whole-food eats and “healthy, common sense meals for active families” (with a few indulgent recipes thrown in here and there). In addition, I’m happy to announce that I’ll be adding and sharing some yummy Paleo-kid-friendly meals on the blog as well!
Lets get started with this Paleo Lemon & Thyme Chicken with Snap Peas recipe:
Lemon and Thyme Chicken with Snap Peas
- 2 lemons, 1 zested and juiced
- 6 sprigs of thyme
- Sea Salt and Pepper
- 1 sweet yellow onion, sliced
- 3 garlic cloves, chopped
- 1-2 tbs. olive oil
- 12 chicken drumsticks, skin on
- 1 large white or orange sweet potato, peeled and cut into chunks
- 1 package snap peas
- Preheat oven to 425 degrees
- Place lemon zest, juice, salt, pepper and thyme in a large baking dish. Using a sprig of thyme, stir the ingredients together.
- Add onion and chicken, rolling them around in the dressing until slightly coated then add sweet potatoes to the pan and drizzle everything with olive oil.
- Sprinkle with additional sea salt if desired.
- Bake for 40 minutes then add the snap peas to the baking dish ( just toss them on top).
- Bake for an additional 5-10 minutes until the chicken juices run clear, the potatoes are fork tender and the snap peas are bright green.
Optional: sometimes the chicken produces a lot of juices, in which case you can make a delicious pan sauce:
- Transfer the chicken, onion, sweet potato and snap peas to a plate and cover loosely with foil.
- Tilt the pan to pool the juices in one corner and spoon off the fat that rises to the top.
- Set the pan over medium heat (if the pan isn’t flameproof, pour the juices into a small sauce pan) and scrape up any stuck-on pieces.
- Let the juices boil and reduce so they thicken to a saucy consistency.
- Drizzle the sauce around, not on, the chicken to maintain the crisp skin.