AIP Roasted Chicken Thighs with Garlic and Gyro Spice
Crispy-skinned chicken thighs roasted over caramelized garlic cloves with warm Mediterranean spices. AIP-friendly and naturally paleo, this one-pan dish delivers savory depth without grains or nightshades. The gyro seasoning blend (typically oregano, marjoram, thyme) infuses the meat as it braises in its own juices. Perfect for weeknight dinners or meal prep; serve with roasted vegetables or cauliflower rice for a complete, anti-inflammatory meal.
Ingredients
- 1 tsp avocado oil
- 12 cloves garlic
- 4 chicken thigh, skin onchicken breast4 breastsaippaleo
leaner but drier; reduce cook time to 35-40 minutes
- 1 tsp Primal Palate Super Gyro Seasoninghomemade gyro blend1 tspaippaleo
mix dried oregano, marjoram, thyme, garlic powder
- 1 pinch Himalayan pink salt
Instructions
- 1
Preheat oven to 350 F.
- 2
Heat avocado oil in medium pot over medium heat.
- 3
Saute garlic cloves until skins begin to brown, about 2-3 minutes.
- 4
Heat large skillet over medium-high heat.
- 5
Sear chicken thighs skin-side first on both sides, about 2-3 minutes per side.
- 6
Transfer chicken to pot over garlic.
- 7
Season chicken with salt and Super Gyro seasoning blend.
- 8
Cover pot and bake until chicken is cooked through, about 1 hour.
- 9
Serve with roasted vegetables of choice.
Tips
Sear skin-side first to prevent sticking and render fat for crispier skin.
Roast uncovered for final 10-15 minutes if you prefer crispier skin and deeper browning.
Save pan drippings to drizzle over vegetables or use as a base for broth.
Good to Know
Refrigerate covered up to 4 days. Cool completely before storing. Reheat covered at 325 F until warmed through, about 15 minutes.
Prepare through searing step up to 8 hours ahead; cover and refrigerate. Transfer to oven when ready to bake.
Serve hot with roasted vegetables, steamed greens, or cauliflower rice. Drizzle with pan juices.
Common Mistakes
Do not skip searing to avoid rubbery, pale chicken skin.
Sear skin-side first to avoid sticking and ensure even browning.
Cover during baking to avoid dry meat; uncover only at end if crisper skin desired.
Substitutions
mix dried oregano, marjoram, thyme, garlic powder
FAQ
Can I use boneless thighs?
Yes, but reduce bake time to 45 minutes. Boneless thighs cook faster and lack skin for crisping, so monitor doneness with a meat thermometer (165 F internal temp).
What if I don't have Primal Palate seasoning?
Mix 1 tsp dried oregano, 1/2 tsp marjoram, 1/4 tsp thyme, and 1/4 tsp garlic powder. Adjust salt separately to taste.
Can I freeze leftovers?
Yes. Cool completely, transfer to freezer bag, and freeze up to 3 months. Thaw in refrigerator overnight and reheat covered at 325 F until warm.