Pan-Fried Silky Peppery Italian Chicken Thighs (Grandma's Paleo Secret)
This Grandma's secret recipe delivers incredibly tender, juicy chicken thighs with a crispy, peppery crust, using simple pantry staples for a budget-friendly Italian-inspired main dish. It's naturally paleo and gluten-free, perfect for a quick weeknight dinner.
Ingredients
Ingredients
- 4 bone-in, skin-on chicken thighs about 2 lbs total
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 2 tsp coarsely ground black pepper
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped (for garnish)
Notes
Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, warm in a 375°F (190°C) oven for 10-15 minutes. Make-Ahead: You can season the chicken up to 24 hours in advance and keep it covered in the refrigerator. Variations: For a dairy-free creamy finish, stir in a splash of full-fat coconut milk at the end. Serve with roasted vegetables or a simple green salad for a complete paleo meal.