In the past during the summer, I tried to avoid heating up with the kitchen by using the stove as little as possible. However, when you’re following the GAPS Diet, not using the stove isn’t really always an option.
Once you’re on the Full GAPS Diet, you have more available choices in terms of grilling outdoors, preparing food ahead of time like cold salads, fruits, popsicles, recipes made with a blender, etc. Even the inevitable stove-use that cooking a vat of meat stock will bring can be mostly avoided if you make up large portions during cooler months and then freeze them for use on hot summer days.
I also tend to go through my recipe box and find ideas for dinner that involve short cook times and low oven temps, like something that bakes at 325 Fahrenheit versus something that will broil at 450.
This is one recipe, though, that tastes wonderful with a fresh summer salad from the garden and is delicious regardless of the temperature. So, yes, I turned my stove on today, and then I spent the evening outdoors 😉
Baked Chicken with Shiitake Mushrooms
2 lbs. chicken pieces like legs and thighs
3-4 Tbs. ghee or butter
1 onion, diced
8-10 oz. shiitake mushrooms, sliced
Several garlic cloves, chopped
2 Tbs. fresh parsley, diced (or 1 tsp. dried parsley)
½ cup chicken stock
Handful or two of cherry tomatoes, sliced in half
1-2 Tbs. fresh thyme (or ½ to 1 tsp. dried thyme)
1-2 Tbs. fresh rosemary (or ½ to 1 tsp. dried rosemary)
1 lemon, juiced
Sea salt and pepper
- Preheat oven to 375 F.
- Place chicken in roasting pan. Sprinkle with sea salt and pepper as desired.
- Melt ghee/butter and then add all remaining ingredients together in large bowl. Mix and pour over chicken.
- Bake for 30 minutes covered. Remove cover from roasting pan and then bake an additional 10-20 minutes, or until chicken is cooked through and skin is a golden light brown.