Sundried Tomato Baked Chicken Thighs. PLUS I tried Whole 30 and here's my honest review. See my tips and find out what happened after 8 days! | @DashOfEvans
Sundried Tomato Roasted Chicken Thighs
Prep Time
10 mins
Cook Time
25 mins
Super easy (and Whole 30 friendly!) baked chicken thighs.
Servings: 8 chicken thighs
  • 8 Bone-In , Skin on Chicken Thighs
  • 2 Tablespoons 21 Seasoning Salute (Trader Joe's)--or Grill Seasoning
  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon fresh or dried Thyme
  • 1 whole onion , thinly sliced
  • 1/4 cup chopped sun-dried tomatoes
  • 1/2 cup whole green olives
  • Optional Gravy: 2 teaspoons coconut flour + 1/2 cup veggie stock
  1. Preheat oven to 375ยบ
  2. In a small bowl, combine 21 Season Salute, garlic powder, smoked paprika, thyme and salt + pepper (to taste). Rub chicken thighs with spice mixture.
  3. Heat a cast iron skillet (or any oven friendly pot) over medium high heat. Place half of chicken (4 pieces) into pan, skin side down. Slightly brown for 2 minutes on each side. Remove from pan and do other half of chicken. Remove from pan after browning.
  4. Add entire onion to bottom of the cast iron skillet. Arrange chicken on top. Add sun dried tomatoes and olives.
  5. Bake in oven for 20-25 minutes, or until chicken is cooked through.
  6. To make gravy, remove chicken from pan. Sprinkle in coconut flour. Stir for 1 minute.
  7. Slowly pour in veggie stock, adding more if needed. Whisk until a smooth gravy is formed.
  8. Serve with a side veggie and mashed potatoes.
Recipe Notes

To ensure it's Whole 30 compliant, read the ingredients on the veggie stock to check for any hidden sugars. Also, for mashed potatoes use coconut milk and ghee.