Well, the day has come for me to travel back across the pond to Scotland. I must say I’m quite ready to head back to St. Andrews, I’m really excited for everything that’s in store for me this year. Last year I was excited to be going to university, but I was so uncertain about what going to school in Scotland would be like. To be frank, I didn’t know if I would find people I could really get along with. I’m the sort of person who is pretty much incapable being fake, so I’m not gonna force friendships with people who I don’t connect with. But I was blown away at how many amazing people I met and formed friendships with in my first few months there. So this year I’m extremely excited to get back and see all my friends whom I miss dearly! And I’m excited to make more friends!
So I leave tonight. I sure hope the plane has good movies to watch, because chances are I won’t be doing much sleeping. I have such a hard time sleeping on planes. Except for that time we flew to China and I scored an empty 3 seat row to myself; I slept like a baby since I had so much space. But there’s nothing worse than sleeping sitting up. I hate it. One time last year I took melatonin to try to help me fall asleep, but I just couldn’t get comfortable, so I was stuck awake and feeling loopy. Catastrophe. So I’m not doing that again.
Also, airplane food sucks. So I’ll be meal prepping today, as I always do when I travel. I’ll also be packing some handy dandy Paleo and healthy snacks, including an EPIC bar, a Quest bar, an apple, some nuts and some sliced veggies. And maybe some dark chocolate 🙂
Alright enough chit chat. These chighs (as Paleo CatWon likes to call them, she uses just the greatest abbrevs) are super tasty. You can make them with bone-in skin-on chicken, or boneless skinless! Tastes bomb either way. It’s my take on a joyous marriage between lemon-pepper and lemon and herb chicken. And in this fairy tale, they live happily ever after. Inside my belly.
This recipe is stupid easy and pairs well with pretty much anything too!
2 lbs chicken thighs, with or without the skin/bones
1/3 cup fresh lemon juice
2 Tbsp lemon zest
2 Tbsp fresh rosemary, chopped (once chopped it’ll be more like 1 Tbsp)
1 tsp fine sea salt
1 tsp granulated garlic
2 tsp freshly ground pepper
2 Tbsp melted ghee, or grassfed butter
- Mix together the lemon juice, lemon zest, chopped rosemary, sea salt, garlic, and pepper. Place in a large bowl or Ziploc bag with the chicken thighs, and toss around until the marinade covers all the chicken. If in a bowl, cover.
- Place the chicken in the refrigerator and let marinate for at least 2 hours, or up to overnight.
- Preheat the oven to 425 F. Place the chicken thighs in a roasting pan, skin side up. Brush the chicken with the melted ghee or butter.
- For boneless skinless thighs, bake for 20-30 minutes until golden and cooked through. For bone-in skin-on, bake for 40-55 minutes until the skin is crispy and golden. If you’re one of those people who is afraid of under-cooking chicken, you can check the internal temp. They’re finished when they’ve reached about 165 F.
- Remove from the oven and cover the pan with foil. Let rest for 10 minutes
- Serve with some baked sweet potatoes, roasted broccoli, or my personal favorite, on top of a spinach salad with sliced strawberries!