Paleo Honey Mustard Chicken Thighs with Sauteed Green Beans

Tonight's dinner!  Delish!  Will def make this again!!!

Here’s what to gather to serve 4 people:

• Juice of 2 lemons
• ¼ cup extra virgin olive oil (or melted fat of choice)
• 1 tsp garlic powder

• 2 pounds bone-in, skin-on chicken thighs
• Coarse sea salt and freshly ground black pepper, to taste
• 1 clove garlic, minced
• 1 teaspoon fresh thyme leaves, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons raw organic honey, melted

DIRECTIONS:

Preheat your oven to 400°F with the rack in the middle.

Combine the lemon juice……olive oil, and garlic powder in a mixing bowl……and stir to combine

Add the chicken thighs……and coat the chicken in the marinade.Season the thighs with salt and pepper.

Place the chicken thighs skin side down on an elevated rack on a rimmed baking sheet

Place the chicken in the hot oven for 30 minutes

While the chicken is cooking, combine the garlic……thyme……mustard, and honey in a small bowl and mix well.

Take the chicken out of the oven and brush the honey mustard on both sides of the chicken

Flip the chicken skin-side up and return to the oven for 5-10 minutes or until the thighs are cooked through and the skin is nicely browned

Remove from the oven and brush on extra honey mustard if desired.

That’s it! Easy-peasy-lemon-squeezy.

These babies disappeared almost as soon as I set the platter down on the dining room table. Next time, I’m definitely doubling the recipe to make sure I’ll have enough leftovers to bring to work!

I also made sauteed Green Beans!

What you need:

Green Beans
Garlic Cloves
Coconut Oil
Almonds
1/2 lemon

Directions:

Add some coconut oil to pan.
Add minced garlic and saute for 5 min.
Add green beans and saute on low for 10-15 min
Add almonds and saute for 5 minutes
Squeeze some lemon, and sprinkle some sea salt and pepper.

Enjoy!