Whole30 Chicken Maryland
Elevate your dinner game with this flavorful and Whole30-compliant Chicken Maryland recipe! Featuring tender, bone-in, skin-on chicken thighs seared to golden perfection, this dish is complemented by a vibrant sauce made with garlic, paprika, thyme, and a splash of zesty lemon juice. The addition of sautéed bananas brings a surprising sweet-savory twist, perfectly balanced by the richness of ghee and chicken broth. Oven-baked to juicy perfection, this recipe is ideal for those following a Whole30 lifestyle or simply seeking a wholesome, nutrient-packed meal. Serve it with a garnish of fresh parsley for an elegant, restaurant-worthy presentation. Perfect for weeknight dinners or entertaining, this dish is a true crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Ghee or clarified butter
- 3 cloves Garlic cloves, minced
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 cup Chicken broth
- 2 tablespoons Lemon juice
- 2 pieces Bananas, firm but ripe, sliced
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs generously with salt and freshly ground black pepper on both sides.
In a large oven-proof skillet over medium-high heat, add the olive oil and ghee.
Once the ghee has melted and the oil is shimmering, carefully add the chicken thighs to the skillet, skin-side down. Sear for 4-5 minutes until the skin is golden brown, then flip and sear the other side for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds until fragrant, ensuring it does not burn.
Stir in the paprika and dried thyme, then pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet, skin-side up, ensuring they are nestled in the broth and spices.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is cooking, heat a separate small skillet over medium heat and add a teaspoon of ghee.
Once melted, add the sliced bananas and sauté for 1-2 minutes on each side, until lightly golden and fragrant.
Once the chicken is done, remove the skillet from the oven and let it rest for 5 minutes.
Serve the chicken warm, topped with sautéed bananas and garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 3417 mg | 149% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 30.4 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2599 mg | 55% | |
*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.
