Every Day Shredded Chicken

Every Day Shredded Chicken

For many years, I’ve been nervous about cooking chicken, and I’m not entirely sure why.  I really like chicken (especially dark meat, not gonna lie), and I ate loads of it growing up (thanks, Mom!).  Since I’m working on adding some great easy, tasty proteins to my weekly menu, a roasted chicken that can be added to just about anything seemed like a good thing to try.  This one’s good solo, but it can also be a salad topper, a frittata protein, whatever!

This is a super-easy recipe that will give you several servings of protein to use at will during the week… enjoy!

Every Day Shredded Chicken
Quantity: about 10 4 oz. servings
Time: 10 min prep, 45 min cooking, 15 min cooling
Paleo Grade: A (Gluten-Free, Dairy-Free)

• 4.5 pounds bone-in, skin-on chicken legs (with thighs) (about 6 legs)
• 1-2 Tbs. good olive oil
• 1 lemon, halved
• 1/2 tsp. paprika
• 1/2 tsp. dried thyme
• Kosher salt and freshly ground black pepper

1. Position rack in the center of the oven and preheat to 400 degrees F.
2. Line a large rimmed baking sheet with aluminum foil, overlapping edges.
3. Place the chicken legs on the baking sheet, skin side up. Drizzle with olive oil and squeeze both lemons on chicken pieces.
4. Sprinkle with the paprika, thyme, salt, and pepper.
   

   Chicken Legs Ready for the Oven

5. Roast chicken until the juices run clear when pierced with the tip of sharp knife. (about 45-50 minutes)
6. Let cool for 15 minutes.
7. Remove meat and skin from the bones and shred by hand.
8. Eat as-is or throw into your favorite recipe!

Roasted Chicken Straight from the Oven