My vague menu plan one day last week was to prepare chicken drumsticks, potatoes, and kale in some configuration. I have been slow to jump on the kale bandwagon and really only know one preparation method (steam sauteed in a big skillet), but life got busy and when the day rolled around I really wanted it to be a one pot meal that I could just stick in the oven and ignore. I also had a partial jar of preserved lemons from last winter that I thought might add an interesting twist to the dish. I wasn’t sure how the flavors would meld together and was pleasantly surprised to discover that it was absolutely delicious!
You could make this with any chicken pieces or even a whole roasted chicken. Just adjust the roasting time so that the temperature of the chicken measures 165 degrees. If you don’t have preserved lemons, feel free to substitute fresh lemons and add some salt to taste.
This recipe is great for the Perfect Health Diet and is also easily adaptable recipe for healing diets.
- For AIP, substitute sweet potatoes for the white potatoes.
- For GAPS or SCD, omit the potatoes.
- For low-FODMAP, omit the onions.
This post shared on Real Food Forager’s Fat Tuesday, Holistic Squid’s Party Wave Wednesday, Kelly the Kitchen Kop’s Real Food Wednesday, Nourishing Gourmet’s Pennywise Platter, the Humble Kitchen’s Simple Lives Thursday, Food Renegade’s Fight Back Friday, Girl Meets Nourishment’s Unprocessed Fridays, and Peeling Back the Onion Layer’s Healing with Food.
Included in Eat Your Greens: 45 Recipes.