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Skillet Roasted Chicken Thighs with Lemon Garlic Sauce (AIP)

  • Author: Jaime Hartman
  • Total Time: 40 mins
  • Yield: 2-4 servings 1x


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).


  • 4 bone-in, skin-on chicken thighs
  • salt
  • 2 tablespoons lard (or other paleo-friendly cooking fat, such as coconut oil)
  • 6 garlic cloves, peeled
  • 1 cup chicken bone broth, at room temperature
  • 1 tablespoon cassava flour
  • zest and juice of one lemon
  • 1/4 cup flat leaf parsley, roughly chopped


  1. 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.
  2. 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).
  3. 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).
  4. Cook until skin is crispy and evenly browned (should take 5-7 minutes).
  5. Remove weight and flip chicken over. Scatter garlic cloves in skillet.
  6. Place skillet in oven for 15-20 minutes or until temperature is 155 degrees in an instant read thermometer.
  7. 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.
  8. 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.
  9. 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).
  10. Remove pan from heat and add parsley, zest, and lemon juice. Stir to combine.
  11. 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