These chicken thighs are based on my dad's most delicious baked chicken recipe that we ate all the time growing up. Instead of using breadcrumbs and white flour, I use a mix of almond flour and flax seeds to keep this dish low on the glycemic index (no blood sugar spikes welcome here), making room for a delicious side dish of homemade sweet potato fries or moroccan veggies over quinoa.
2 kilo or 4.5 lbs chicken thighs, skin on
3/4 cup almond flour
1/2 cup ground flax seeds
1 tsp salt
1 tsp garlic powder
1 tsp paprika
1/2 tsp freshly ground black pepper
1/2 tsp onion powder
1/2 tsp thyme
Preheat oven to 200°C or 400°F.
Lay the chicken in a large baking dish, skin side up.
In a medium sized bowl, combine almond flour, flax seeds, salt, garlic powder, paprika, pepper, onion powder, and thyme. Mix until combined.
Use a spoon (or your hands) to generously sprinkle the flour and spice mixture onto each piece of chicken.
Bake covered for 45 minutes and then uncovered for 30 minutes, or until they are crispy enough to your liking. Enjoy!