My husband is temporarily back on the GAPS Diet, so I've been developing more GAPS Diet recipes. The GAPS Diet protocol can be quite similar to Keto and Paleo Diets, depending on how it is implemented. The GAPS Diet is based around healthy fats (such as ghee, coconut oil, and tallow), meats, veggies, broth, fruits, and fermented foods; it allows no grains, potatoes, starches, or sweeteners (except small amounts of honey). We are using the GAPS Intro Diet protocol to help in identifying foods that may be exacerbating my husband's symptoms.
It has been kinda fun to experiment with GAPS Diet recipes again. Overall, the process feels much more streamlined and easy than it did back when our whole family was on GAPS back in 2010-12. Of course the last time we started GAPS, my kids were an infant and a 3-year-old, so it may just be that life is so much more simple now with a 9-year-old and a 12-year-old. And, then again, it may just feel easier this time because my kids and I aren't actually *on* GAPS, only my husband. :)
This delicious recipe for Rosemary Lime Chicken Thighs is adored by my husband as well as my kids! It is simple to put together and then most of the cooking time is inactive while the chicken roasts in the oven. I love making this recipe on days when I don't have much time to spend in the kitchen preparing dinner. The leftovers freeze well, too, making for easy meals for my husband to take to work for lunch.
Rosemary Lime Chicken Thighs
Serves 8
8 chicken thighs (with skin-on and bone-in), preferably organic or non-GMO
4 sprigs of fresh rosemary
1 lime
1 large onion, chopped roughly
2 celery stalks, chopped roughly
2 carrots, peeled and cut into ~1/2-inch chunks
Salt and pepper (omit pepper for AIP Diet)
Preheat the oven to 350 degrees F.
Season the chicken thighs with salt and pepper.
Place the thighs skin-side down in a baking dish. Leave plenty of space between the thighs so they will cook evenly. I like to use a couple Pyrex glass baking dishes for this recipe.
Place 1/2 a sprig of rosemary underneath each chicken thigh.
Squeeze lime juice over all of the chicken thighs.
Roughly chop the onions, celery, and carrots.
Nestle the veggies down around the chicken. Season with salt and pepper.
Place small dabs of duck fat on the chicken thigh and veggies.
Roast for 40 minutes at 350 degrees F.
Flip over the chicken thighs so they are skin side up. Also stir the veggies around to make sure they are all moist and coated in the pan juices.
Roast 20 more minutes at 375 degrees.
If desired, turn the oven to "Broil" for 3-5 minutes, to crisp the skin. Pay close attention to make sure you don't burn the skin!
Remove from oven and allow to cool a bit.
Serve up the chicken and veggies! A side salad, simple buttered veggies, sauteed mushrooms, and/or butter-smashed potatoes would make a nice accompaniment to this meal.
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