My second attempt at paleo cooking out of my new book (Practical Paleo by Diane Sanfillipo) was a success and I can’t wait to have my lunch at work tomorrow!


I will admit something to you: I’ve never before purchased chicken thighs. I think I had this idea that I was trying to make my own thighs smaller, so eating chicken thigh wouldn’t help. Well let me tell you, my mind has changed. This recipe not only smelled incredible while it was baking, it tastes amazing. The chicken fell apart, and the marinade made for a crunchy, salty party in my mouth.

Here’s the recipe:

1 package chicken thighs (10-12 total) – I bought boneless, skinless
1/4 c. Coconut oil
2 tbsp. gluten free mustard
1/2 tbsp. coarse sea salt
1/2 tbsp. tarragon
Pepper to taste

Preheat the oven to 425 degrees. In your smallest saucepan, melt the coconut oil. Add mustard, salt, tarragon and pepper, whisk to combine.

Lay out chicken on a baking sheet. Baste with the marinade. Bake for about 45 minutes.

I couldn’t resist, so I had a piece of this right out of the oven. It was SO GOOD. I don’t eat a lot of chicken, but I think this preparation might change that.


My lunch boxes are pretty simple this week. Because the chicken is so rich with flavor, I’m going with a green salad of spinach and arugula, olive oil and balsamic vinegar dressing (1 part to 1 part) and a handful of pistachios. I can’t wait to open this up at my desk tomorrow!