A full year and a half after my last post, I'm back! A lot has changed since Angel Hair Pasta with Brie and Tomatoes (still good, btw). Tim and I got married, bought a house, moved to the suburbs, and have happily settled into our new life as an old married couple with the love of our lives, Louiedog. Amidst the turmoil of quite a few big life events, CKDC fell by the wayside. Now, with the new year and a new recommitment to health and home cooking, I'm going to give it another go (with a little less fanfare this time juuuust in case).
Admittedly, with following a more regimented diet plan (Whole30, you frustratingly successful "lifestyle choice" *eyeroll*), I've been doing less recipe development and more recipe following - although, turns out that even my own husband and family thought that's what I had been doing all along. That said, I've been putting my own tweaks on others' recipes that make them simpler without sacrificing flavor, so I hope my lessons learned will help you too. I promise to always give credit where credit is due!
Anyway, to jump right in, one of my top favorite Whole30 (and all the time) recipes is Nom Nom Paleo's Umami Roast Chicken. Her trick of marinating the chicken in coconut milk or yogurt has consistently produced the crispiest skin I've been able to achieve in the oven and I could not recommend it more - you 100% cannot taste the coconut, if that's a concern. If you already have her Magic Mushroom Powder or anticipate cooking this often enough to justify the purchase, you can find it at Whole Foods. Otherwise, I've made it with and without that particular seasoning and think you can go either way. Just don't skip the coconut marinade! I also think the baking rack is key and would buy one just for this recipe - although I use mine for any roasted meat now. I have this one (affiliate link) and it's super cheap and works great.
Crispy Roasted Chicken Thighs
Loosely adapted from Nom Nom Paleo's Umami Roast Chicken
4 bone in, skin on chicken thighs
1 cup plain, unsweetened coconut yogurt or 1 can full-fat coconut milk and juice of one lemon
1 tsp cayenne pepper
salt and pepper to taste
Optional: 1 tsp Nom Nom Paleo Magic Mushroom Powder
Combine all ingredients and let marinate for at least 30 minutes (preferably a few hours). Preheat oven to 425. Place baking rack on top of a foil-lined baking sheet (for easy cleanup) and place chicken thighs skin-down on the rack. Bake for 20 minutes and flip chicken. Bake for 25 additional minutes. If skin is not crispy enough, broil for a few minutes - keep an eye on it so it doesn't burn.