Ingredients:
1 1/2 to 2 pounds boneless, skinless chicken thighs cut into 1½-inch pieces
2 tablespoons garlic-infused olive oil
2 tablespoons Dijon mustard
1 1/2 teaspoons dried rosemary
1 teaspoon smoked paprika
juice & zest of 1 small lemon
salt and pepper to taste
Quick Lemon Aioli
1/4 cup mayonnaise use Primal Kitchen for Paleo & Whole30
2 teaspoons garlic-infused olive oil
1 teaspoon fresh lemon juice
dash of salt
water to thin to desired consistency
Directions:
- Preheat oven to 400°F.
- Prepare baking sheet by greasing to prevent sticking.
- In a large bowl, add chicken and all marinade ingredients.
- Mix to distribute.
- Set aside.
- In a small bowl, mix lemon aioli ingredients.
- Add water to achieve desired consistency.
- Spread marinated chicken over greased baking sheet, ensuring there is space between chicken so that it roasts instead of steams.
- Bake for 20 minutes, until chicken is cooked through and reaches an internal temperature of 165°F.
- Serve as nuggets with a lemon aioli dipping sauce, or eat with a salad, in a wrap, or with vegetables and potatoes.