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Rosemary Lime Chicken Thighs [keto : grain free : GAPS legal : paleo : autoimmune paleo (AIP)]



Family Favorite! I developed this recipe when my husband was temporarily back on the GAPS Diet back in 2018, but it has continued to be a family favorite since then even though no one is on such a strict diet now!


The GAPS Diet protocol can be quite similar to Keto and Paleo Diets, depending on how it is implemented. The GAPS Diet is based around healthy fats (such as ghee, coconut oil, and tallow), meats, veggies, broth, fruits, and fermented foods; it allows no grains, potatoes, starches, or sweeteners (except small amounts of honey). We used the GAPS Intro Diet protocol to help in identifying foods that were exacerbating my husband's symptoms.


This delicious recipe for Rosemary Lime Chicken Thighs is adored by my husband as well as my kids! It is simple to put together and then most of the cooking time is inactive while the chicken roasts in the oven. I love making this recipe on days when I don't have much time to spend in the kitchen preparing dinner. The leftovers freeze well, too, making for easy meals for my husband to take to work for lunch.


Rosemary Lime Chicken Thighs

Serves 8


  • 8 chicken thighs (with skin-on and bone-in), preferably organic or non-GMO

  • 4 sprigs of fresh rosemary

  • 1 lime

  • 1 large onion, chopped roughly

  • 2 celery stalks, chopped roughly

  • 2 carrots, peeled and cut into ~1/2-inch chunks

  • 2 Tb duck fat (or other healthy high-temp fat such as ghee)

  • Salt and pepper (omit pepper for AIP Diet)


  1. Preheat the oven to 350 degrees F.

  2. Season the chicken thighs with salt and pepper.

  3. Place the thighs skin-side down in a baking dish. Leave plenty of space between the thighs so they will cook evenly. I like to use a couple Pyrex glass baking dishes for this recipe.

  4. Place 1/2 a sprig of rosemary underneath each chicken thigh.

  5. Squeeze lime juice over all of the chicken thighs.

  6. Roughly chop the onions, celery, and carrots.

  7. Nestle the veggies down around the chicken. Season with salt and pepper.

  8. Place small dabs of duck fat on the chicken thigh and veggies.

  9. Roast for 40 minutes at 350 degrees F.

  10. Flip over the chicken thighs so they are skin side up. Also stir the veggies around to make sure they are all moist and coated in the pan juices.

  11. Roast 20 more minutes at 375 degrees.

  12. If desired, turn the oven to "Broil" for 3-5 minutes, to crisp the skin. Pay close attention to make sure you don't burn the skin!

  13. Remove from oven and allow to cool a bit.

  14. Serve up the chicken and veggies! A side salad, simple buttered veggies, sauteed mushrooms, and/or butter-smashed potatoes would make a nice accompaniment to this meal.




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