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Rosemary Lime Chicken Thighs
Background info: Now a commonplace sight on the dinner table, chicken used to be an extravagance for many Americans, as their grain-based diets were pricier than those of other livestock (such as cows munching grass or pigs thriving on garbage), and there was more nutrition to be gained by keeping them alive for their eggs. By the 1920’s, chicken farming began to shift towards industrialization, largely due to vitamin D being used to fortify the birds during winter months, which allowed for year-round production and lowered consumer cost.
Today, we are seeing a resurgence of the ‘small family farm’ model, with passionate individuals, like Joel Salatin of Polyface Farm, leading the charge to provide more nutrient-dense poultry for American eaters. Compared to commercially-raised birds, pasture-raised chicken has superior levels of essential amino acids and fat-soluble vitamins, such as vitamin A.
—Price-Pottenger
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Serves 8
Ingredients
- 8 chicken thighs (skin-on and bone-in), preferably organic or non-GMO
- 4 sprigs of fresh rosemary
- 1 lime
- 1 large onion, chopped roughly
- 2 celery stalks, chopped roughly
- 2 carrots, peeled and cut into ½-inch chunks
- 2 tablespoons duck fat (or other healthy high-temperature fat, such as ghee)
- Salt and pepper
Instructions
- Preheat the oven to 350° F.
- Season the chicken thighs with salt and pepper.
- Place the thighs skin-side down in a baking dish. Leave plenty of space between the thighs so they will cook evenly. I like to use a couple of Pyrex glass baking dishes for this recipe.
- Place half a sprig of rosemary underneath each chicken thigh.
- Squeeze lime juice over all of the chicken thighs.
- Nestle the onion, celery, and carrot down around the chicken. Season with salt and pepper.
- Place small dabs of duck fat on the chicken thighs and vegetables.
- Roast for 40 minutes at 350° F.
- Flip over the chicken thighs so they are skin-side up. Stir the vegetables around to make sure they are all moist and coated in the pan juices.
- Roast 20 more minutes at 375° F.
- If desired (and if using a broiler-safe pan), turn the oven to “Broil” for 3-5 minutes to crisp the skin. Pay close attention to make sure you don’t burn the skin!
- Remove from oven and allow to cool a bit before serving.
Recipe and photo reprinted with permission from www.nourishedandnurturedlife.com.
About the Author
Sarah R. Smith is a homeopath, homesteader, and homeschooling mother of two. She has been studying nutrition and health since 2005, when she was first introduced to the work of Drs. Weston A. Price and Francis M. Pottenger, Jr. Sarah has been writing about real food and health on her website (www.nourishedandnurturedlife.com) since 2011. She is the author of two eCookbooks, Nourishing Eats (2012) and Nourished Cooking (2013). Sarah also serves on the board of the Raw Milk Institute. As a homeopath, she works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. In addition, she teaches homeopathy classes in her local community.
Check out other recipes from Sarah R. Smith:
Published in the Price-Pottenger Journal of Health & Healing
Spring 2021 | Volume 45, Number 1
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