Whole30 Angry Chicken
Turn up the heat in your kitchen with this bold and flavorful *Whole30 Angry Chicken*! Perfectly seasoned chicken thighs are coated in a fiery spice blend featuring smoked paprika, cayenne pepper, and red chili flakes, then roasted to crispy, golden-brown perfection. A drizzle of fresh lemon juice adds a tangy brightness, while parsley offers a fresh finishing touch. This quick and easy recipe is completely Whole30-compliant, paleo-friendly, and ready in under 45 minutes, making it an ideal choice for busy weeknights or meal prep. Pair it with your favorite roasted vegetables or a crisp salad for a wholesome, satisfying meal packed with spicy, zesty goodness.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 teaspoon red chili flakes
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, combine red chili flakes, smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper to create the spice blend.
Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.
Drizzle the chicken with extra virgin olive oil and lemon juice, then sprinkle the spice blend over the chicken. Toss to coat each piece thoroughly.
Arrange the chicken thighs in a single layer on a parchment-lined baking sheet.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The skin should be crispy and golden brown.
While the chicken is roasting, chop the fresh parsley.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
Garnish with freshly chopped parsley before serving.
Serve hot with your favorite Whole30-compliant sides like roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2829 mg | 123% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.3 g | ||
| Protein | 157.7 g | 315% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 105 mg | 8% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
