Ingredients:

  • 4 large bone-in, skin-on chicken thighs (approx. 800g)
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried rubbed sage
  • 2 tbsp ghee
  • 2 tbsp Whole30-compliant stone-ground mustard
  • 0.5 cup full-fat canned coconut milk
  • 3 cloves garlic, minced
  • 0.5 cup chicken bone broth
  • 1 tbsp fresh lemon juice
  • 1 lb baby Yukon Gold potatoes, halved
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 tbsp avocado oil

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels. Mix the salt, pepper, paprika, and sage. Rub the spice blend under the skin and over the surface.
  2. Preheat your oven to 400°F (200°C). Toss the halved potatoes and Brussels sprouts with 1 tbsp of avocado oil and a pinch of salt on a baking sheet, spreading them out into a single layer.
  3. Heat 2 tbsp of ghee in your skillet over medium high heat. Place the chicken skin side down. Don't move them for at least 5-6 minutes. Cook until the skin is deep golden brown and releases easily from the pan.
  4. Turn the chicken over and sear the bottom side for about 3 minutes. This seals the juices and begins the internal cooking process. Remove the chicken from the skillet and set it aside on a plate.
  5. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant but not burnt. Pour in the 0.5 cup bone broth, using a wooden spoon to scrape up all the brown bits (the fond) from the bottom.
  6. Whisk in the 2 tbsp of mustard and 0.5 cup of coconut milk. Bring the mixture to a gentle simmer until the sauce thickens slightly and looks uniform. Stir in the lemon juice at the very end to keep the flavor bright.
  7. Place the chicken thighs back into the skillet, nestled into the sauce but keeping the skin above the liquid line. Put the skillet and the vegetable baking sheet into the oven at the same time.
  8. Bake for 20-25 minutes. Check the internal temperature reaches 165°F and the vegetables are tender and charred. The skin should look like it is ready to shatter.
  9. Remove the skillet from the oven and let the chicken rest for 5 minutes. This allows the muscle fibers to relax and reabsorb the juices.
  10. Serve the chicken drizzled with the extra pan sauce, alongside a heap of the roasted potatoes and sprouts. The contrast between the creamy sauce and the crunchy vegetables is what makes this meal recipe with roasted chicken so special.