Monday, October 23, 2017

This Paleo Chicken and Roasted Golden Potatoes recipe hits home with serious flavor. I use ghee and olive oil in this recipe to make sure everything stays juicy.

 

Paleo Chicken Roasted Golden Potatoes

 

Please do me a favor. Don’t just go out and buy any potato. You need gold potatoes. There really, REALLY is a big difference. I mean, if you have red potatoes laying around of course, use those but if you don’t, buy golden please. Do yourself that favor.

 

Paleo Chicken Roasted Golden Potatoes 2

 

Coconut oil baby. I need all the anti-inflammatory help I can get. IBD is a witch.

 

Paleo Chicken Roasted Golden Potatoes 6

 

Basically we put that pan on high, cook the chicken on one side until your desired doneness, then add potatoes and place in a 400F oven for 25-35 mins depending on the size off our drumsticks.

 

Paleo Chicken Roasted Golden Potatoes 5

 

Paleo Chicken Roasted Golden Potatoes 3

 

Make sure to cut the potatoes thin enough to allow them to cook evenly and thoroughly.

 

Paleo Chicken Roasted Golden Potatoes 4

 

I added a crunchy snack that is also cooked in coconut oil. Jacksons Honest tortilla chips. Super crispy and good for you.

 

Alex Torres Meal Prep Mondays

 

And Lucas woke up right after I cooked it all! Hey I can’t complain. He let me finish cooking and that’s all I needed. Not easy carrying a baby in one hand and tongs on the other.

 

Paleo Chicken and Roasted Golden Potatoes

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 2

Calories per serving: 420

Fat per serving: 26

Ingredients

  • 2 drum sticks
  • 2 cups golden potatoes, cut into 1/2 inch pieces
  • 3 tsp ghee
  • 1/2 tbsp coconut oil
  • 2 tbsp extra virgin olive oil
  • 2 tsp ginger lemon seasoning
  • 1 tsp garlic powder
  • 2 tbsp kosher salt
  • 4 tsp ground black pepper

Instructions

  1. Preheat oven to 400F
  2. In small bowl, mix 3 tsp ghee (at room temp), 1 tbsp salt, 2 tsp pepper.
  3. Season chicken well with ghee paste. Set aside for 10 mins covered in fridge.
  4. In a large bowl mix chopped potatoes, olive oil, 1 tbsp kosher salt, 2 tsp pepper, and 1 tsp garlic powder. Mix well.
  5. Heat iron skillet to med-high heat. Add coconut oil. Place drum sticks on skillet. Should hear it sear when it hits the pan.
  6. Cook 5-8 mins or until golden brown. Flip drum sticks then add potatoes around chicken making sure they get to bottom of pan too.
  7. Place in oven and cook on middle rack for 25-35 mins depending on your oven and size of drum sticks. Use a meat thermometer to ensure it reads 175F. To get a crispier chicken, broil on low for an additional 2-3 mins and remove.
  8. Remove from oven, let cool. Serve and enjoy!
  9. Good 2-3 days in fridge.
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If you make this recipe be sure to come back and give me your feedback or make sure to tag me on Instagram.

Alex Torres

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