This Garlic and Lemon Baked Chicken is the easiest, most delicious and nutritious meal!  A great addition to your menu plan for the week and great for the whole family.

The combination of the tangy lemon, saltiness and the umami garlic flavour combined with the chicken juices is sublime.  You won’t be disappointed.

Your Kids will love this Garlic and Lemon Baked Chicken dish too.  It is full of flavour and not spicy at all.  If your kids have sensitive tastebuds, then you can leave out the pepper and add it to your chicken before serving.

You might find there aren’t any leftovers, but if there happens to be, this dish is great cold and can be added to lunchboxes.

I like to serve this Garlic and Lemon Backed Chicken with mashed pumpkin or butternut (the GAPS way). Otherwise, you can also have it with mashed potato and rice if you include grains in your diet.

The reason why many GAPS patients/clients remove grains from their diet is because they find them hard to digest and they can cause issues with conditions such as IBS.  Another important reason why grains are removed on the GAPS protocol is because commercial grains are heavily sprayed with Glyphosate (a herbicide).  This can disrupt and can destroy the gut lining and lead to auto immune conditions, intolerances and allergies.

You can add some GAPS Fermented Cabbage for extra flavour and probiotic goodness.  You can find the recipe here.

You can find good quality chicken thighs at Little Farms in Singapore and if you live in Australia, Lilydale is a great choice.  Otherwise, look for free range and antibiotic free chicken wherever you live.

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Garlic and Lemon Baked Chicken

Servings: 8

Ingredients

• 8 Pieces Chicken Thighs with or without skin
• Glug Olive Oil extra virgin
• 1 Lemon Sliced
• 1 Lemon Juiced
• 8 Cloves Garlic Whole
• 1 Tsp Oregano or Thyme fresh or dried
• Sea Salt and Black Pepper To taste

Instructions

1. Preheat the oven to 200 deg C

2. Use a large baking dish and place the chicken thighs in the dish

3. Pour olive oil over the chicken pieces

4. Add the juice from the lemon by pouring over all the chicken pieces

5. Place a garlic clove between each chicken piece

6. Season the chicken pieces with the oregano/thyme, salt and pepper

7. Place a lemon slice on top of each chicken thigh

8. Cover with tin foil and baked in the oven for 30 minutes

9. Remove the tin foil and place back in the oven for 10 to 20 minutes depending on how well done you like your chicken pieces and whether they are skinless or have skin. If they have the skin, then leave it in for longer so that the skin crisps up.

10. Serve with mashed pumpkin or mashed potato