I used to make this really tasty baked chicken that was rolled in melted butter, Dijon, panko, and Parmesan. I don’t know why I never made it with almond meal after we started on our Primal journey…but tonight that’s what I decided to do. The almond meal isn’t as crunchy as panko, but if you want to retain more of the crunch, I would guess that using a coarser ground on the almonds would help with that.
If you are Paleo or Whole30 and don’t do any cheese, you can make this without the cheese. If I were to do it this way, I would add in a little extra salt, but that’s just me. There are a variety of herbs you can put into this–put in your favorite combination and have fun with it! Likewise, you can put in whatever roasting vegetables you feel like having. Some vegetables need more cook time than others, so just keep your eye on it.
Parmesan Dijon Almond Crusted Chicken
4-6 chicken thighs (bone-in, skin on)
1/4 C butter, melted (plus or minus, depending on the size of your chicken thighs)
1/4 C Dijon (or whatever mustard you like)
3/4 C almond meal
salt and pepper
1/2 tsp garlic powder
1/3 C grated Parmesan
3-4 red potatoes, cleaned and cut into cubes
2-3 carrots, cleaned and chopped
1 medium onion, cut into wedges
1.- Preheat oven to 400. Mix vegetables together and toss with a little salt, pepper, and if wanted, olive oil. Put in bottom of baking dish.
2.- Melt butter. Whisk mustard into melted butter. Pour into shallow bowl, wide enough to fit one chicken thigh. In another shallow bowl, mix almond meal, Parmesan, herbs, garlic powder, salt, and pepper. One at a time, dip each thigh into the butter mixture and then into the almond meal mixture. Place directly on top of the vegetables in the baking pan.
3.- Bake for 60-80 minutes, or until internal chicken temperature measures 165.