Sorry for the lack of paleo posts, but I've been basking in the Arizona sunshine and planning my wedding (eeek!!). But, the perk of being in zona, means cooking with my mom! She has all these amazing recipe books, so its been fun experimenting with all the different options. Finally my paleo palette is expanding! On Sunday night we were craving some good chicken recipe. We found this amazing mustard glazed chicken. It is so delicious and so easy to make. Everyone was a fan, including my dad. I highly recommend this! We made it with a side of baked sweet potato coins.

Mustard Glazed Chicken Thighs
Ingredients: 

• 1/4 cup melted coconut oil
• 2 tablespoons gluten-free mustard (we used Stone-ground mustard instead of yellow mustard)
• Black pepper 
• 1 teaspoon sage salt (1/2 teaspoon seat salt + 1/2 teaspoon dried sage)
• 12 bone-in chicken thighs (we used 9 for 3 people, definitely could have made 12, they shrink!) 

• 2 sweet potatoes (1 potato mades enough for 2 people) 
• 2 tablespoons of melted coconut oil
• Salt and pepper to taste
• Paprika

1. Heat oven to 375-400 degrees depending on how thick you cut them (thinner = 375, thicker = 400)
2. Peel sweet potatoes. 
3. Cut potatoes into small coins 
4. Cover a baking sheet in tin foil. 
5. Greese the baking sheet with coconut oil
6. Spread out the SP coins so they don't overlap
7. Pour oil over sweet potatoes making sure they're all covered. 
8. Add salt, pepper and paprika. 
9. Bake for 30 minutes. Make sure to flip them half way through! 
10. Secret: I've made these twice now and the second time I made them, I charred them so bad they were uneatable. Make sure you flip them half way through or else they will fry. Keep an eye on them, they can burn!