Lemon Ginger Chicken - AIP


Prep Time

5 minutes

Cooking Time

45 minutes

Yields

4 servings

Ingredients

pieces of chicken, either wings, breasts, thighs, or even a whole chicken would likely work.
1 large lemon
1 inch grated ginger
1 tbsp turmeric


Directions

Preheat your oven to 350F/176C

Cut your lemon in half, and squeeze the juice into a bowl big enough to fit portions of your chicken pieces.  If you are using a whole chicken, use a large bowl.  Add 1 tbsp of turmeric, and grate the ginger over the bowl.  I keep my ginger root in the freezer, as it tends to get moldy too quickly in the fridge if I don't use it often enough.  When frozen, just peel off the outer skin of what you will need, then use a cheese grater, holding it over the bowl.

Then add a few pieces of chicken, as many as will fit in the bowl.  Swoosh them around until coated in the mixture, then put them on a parchment paper covered baking sheet.  If you're doing a whole chicken, a glass baking dish, or a traditional roasting pan also works.

Bake for 45 minutes to 1 hour depending on what pieces you're using.  (hour and a half if you're doing a whole chicken). 

Notes

serve with roasted or steamed vegetables

Credit

my own cravings