Roasted Chicken Leg with Peach Herb Salad

Here is a nice light summer dish: roasted chicken with a beautiful peach herb salad. It is quick and easy and completely AIP friendly!

To better health, enjoy!


YIELD: Serves 2

  • 2 pastured chicken legs
  • 8 ounces of romaine hearts, washed
  • 1 ripe peach or stone fruit of choice
  • 3 sprigs of dill, washed
  • 5 mint leaves, washed and julienned
  • ½ lemon
  • 3 tablespoon of olive oil
  • Salt and pepper to taste


  1. Preheat oven to 400 °F.
  2. Generously salt pastured chicken thighs.
  3. Over high heat in a cast iron pan, add in 1 tablespoon of olive oil. Then, add in chicken thighs, skin side down. Sear for 2 minutes.
  4. Turn off heat. Turn chicken thighs over and sear for another 2 to 3 minutes.
  5. Put chicken thighs in the oven and bake for 10 minutes.
  6. Wash romaine hearts, peach, dill, mint, and lemon.
  7. Chop romaine hearts into ½-inch pieces, thinly slice peach, and finely chop dill. Add everything into a bowl.
  8. When the 10 minutes are up, turn the oven temperature down to 350 °F. Bake chicken for an additional 20 minutes.
  9. When chicken thighs are done, remove from the oven and let rest for 10 minutes.
  10. Slice lemon in half and remove seeds.
  11. Squeeze lemon juice on top of salad. Drizzle 1 to 2 tablespoons of olive oil on top. Season with salt and pepper to your liking. Mix well.
  12. Julienne mint. 
  13. Serve salad next to the finished chicken thigh. Garnish with mint.