Italian Chicken

Italian Chicken | Plaid and Paleo This weekend was exhausting. Three of my five nieces and nephew celebrated their birthdays this weekend! That is a lot of parties crammed into three days. To make it even more fun, I helped decorate all of their cakes. At some point in the not so distant past, my family discovered I have a strange talent for decorating cakes. If I happened to be home for one of my niece’s birthday, you can guarantee I helped with the cake. This year my sister had some big ideas for the cakes. I ended up decorating a 3-D Barbie cake, a 26 cupcake cake formed into a princess dress, a mustache shaped cake and a layered plaid and mustache cake. That is a lot of cake for three little kids! I tried a little of each even though I paid for it later. Gluten and sugar are really not my friends. 

When I wasn’t covered in frosting creating my next masterpiece, I put together this super simple italian chicken dish. You pour everything into a bag, marinate then cook the chicken. It couldn’t be easier! I paired mine with grilled squash from my farmers market for a perfect summer dinner!

Italian Chicken | Plaid and Paleo

Italian Chicken


  • 2 1/2 pounds chicken thighs
  • 1/4 cup extra virgin olive oil
  • 2 tbls white wine vinegar
  • 1 tbls dried oregano
  • 1 tbls coconut sugar
  • 1/2 tbls dried parsely
  • 1/2 tbls garlic powder
  • 1/2 tbls onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp black pepper
  • 1 tsp sea salt


  1. Mix all ingredients in a bag then add chicken.
  2. Let marinate for 30 minutes to 1 hour.
  3. Heat oven to 350 degrees. Grease large glass pan with coconut oil or ghee.
  4. Place chicken into pan and try not to overlap.
  5. Cook for 20 minutes then flip and cook for 10 more minutes. Broil for 2 minutes on each side.

x vanessa


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