This is an easy, one pot dish that is completely dairy free, gluten free, grain free and appropriate for people following the paleo autoimmune protocol (AIP).
- Season both sides of chicken thighs with salt and let sit at room temperature for about 10 minutes while you are preheating the oven to 400 degrees.
- Place a 10-12 inch cast iron skillet over medium-high heat. When skillet is hot, add two tablespoons of your favorite paleo-friendly cooking fat (I used lard from pasture raised pigs, but you could also use coconut oil or ghee if you tolerate it).
- When fat is almost smoking, place thighs in pan skin side down and weight them down with another heavy skillet or pan so the skin (I have an 8 inch skillet and that worked well, but you could use anything with the same or smaller diameter than your cooking skillet).
- Cook until skin is crispy and evenly browned (should take 5-7 minutes).
- Remove weight and flip chicken over. Scatter garlic cloves in skillet.
- Place skillet in oven for 15-20 minutes or until temperature is 155 degrees in an instant read thermometer.
- Remove skillet from oven and transfer chicken and garlic cloves to a plate to rest while you make the sauce. Leave fat in the pan.
- Place pan over medium-heat on stove top. Sprinkle 1 tablespoon cassava flour over fat and whisk to make a roux. Cook for about 2 minutes, whisking constantly, until roux has darkened but not burned. Reduce heat if it starts browning too quickly.
- Whisk in 1 cup chicken stock and increase heat to medium high. Cook until it has thickened and reduced so that it can coat a spoon (about 5 minutes).
- Remove pan from heat and add parsley, zest, and lemon juice. Stir to combine.
- Pour sauce over chicken on serving platter, or for a more rustic presentation, return chicken and cloves to the skillet and spoon a bit of sauce over each thigh.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Entree