“Gourmet German Paleo Lunch: Grilled Herb Chicken with Creamy Mushroom Sauce and Roasted Vegetables”
This delicious and healthy German lunch recipe combines grilled herb chicken with creamy mushroom sauce and roasted vegetables for a Paleo-friendly meal that's perfect for those looking to indulge in rich flavors while sticking to their dietary restrictions. Enjoy an image-perfect dish that's both photorealistic and mouthwatering.
Allergens
Dairy (cream), Gluten-free (if using certified gluten-free broth)
Ingredients
- 6 bone
- in, skin
- on chicken thighs
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- Salt and pepper to taste
- 4 cups mixed vegetables (e.g., carrots, zucchini, bell peppers)
- 8 oz cremini mushrooms, sliced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp butter
Instructions
- Preheat the oven to 400°F (200°C). Season the chicken with rosemary, thyme, salt, and pepper.
- In a large skillet, sear the chicken on both sides until browned. Transfer to an oven safe dish and bake for 35 minutes or until cooked through.
- Toss the vegetables in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20 25 minutes, stirring halfway through.
- In the same skillet used for the chicken, sauté the mushrooms until they release their moisture. Add chicken broth, heavy cream, and butter, and simmer until thickened. Season with salt and pepper.
- To serve, place a chicken thigh on each plate, top with the mushroom sauce, and surround with roasted vegetables.
Chef’s Insight
Marinate the chicken ahead of time to infuse flavors and save preparation time.
Notes
Adjust seasoning according to personal preference. Use fresh herbs for the best flavor.