Recipe: Whole30 Rosemary Lemon Chicken

Rosemary Lemon Chicken

This summer I did Whole30 and although it ended up being way too extreme for my lifestyle, it was easily some of the best eatin’ I’ve ever done.  This is hands down my favorite Whole30 recipe and one of my favorite meals in general.  I’ll be posting my favorite Whole30 approved recipes over the next little while, so if you’re in to Paleo and clean eating (or even just darn good food) check back often!

Whole30 Rosemary Lemon Chicken
Serves 6
A delicious Whole30 and Paleo approved dish that is bursting with flavor and fancy enough to entertain with.
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Prep Time
45 min
Cook Time
35 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
35 min
Total Time
1 hr 15 min
  1. 6 bone in chicken thighs
  2. 16-24 oz mushrooms (2-3 crates)
  3. Oil for browning ...
  4. 2 tblsp dried rosemary
  5. 1 tsp dried thyme
  6. 2 tsp garlic powder
  7. 2 tsp sea salt
  8. 1/3 cup olive oil
  9. Juice of 2 lemons (reserve shells)
  1. Combine rosemary, thyme, garlic powder, salt, olive oil and lemon juice in an xlarge (2 gal) ziplock bag and marinade chicken for 45 minutes to an hour.
  2. Heat 1 tbl coconut oil in a cast iron pot/Dutch oven over medium high heat.
  3. Place the chicken skin down and brown for 5 minutes (May need to work in batches).
  4. Remove chicken from pot and pour mushrooms in and sauté for about 3 minutes.
  5. Replace the chicken, skin side up, in the pot and arrange mushrooms on top.
  6. Put the lemons you juiced in the pot, and dump the rest of the marinade in too.
  7. Cover and cook on medium heat for 20-25 minutes or until fully cooked.
  1. Totally worth doubling!
Hopes and Dreams


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