Paleo Lemon & Thyme Chicken with Snap Peas

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.

However…..

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

Ingredients:

• 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

Directions:

1. Preheat oven to 425 degrees
2. Place lemon zest, juice, salt, pepper and thyme in a large baking dish. Using a sprig of thyme, stir the ingredients together.
3. 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.
4. Sprinkle with additional sea salt if desired.
5. Bake for 40 minutes then add the snap peas to the baking dish ( just toss them on top).
6. 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:

1. Transfer the chicken, onion, sweet potato and snap peas to a plate and cover loosely with foil.
2. Tilt the pan to pool the juices in one corner and spoon off the fat that rises to the top.
3. 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.
4. Let the juices boil and reduce so they thicken to a saucy consistency.
5. Drizzle the sauce around, not on, the chicken to maintain the crisp skin.