In this YouTube cooking tutorial, Chloe Kelly of Reset You Fitness demonstrates how to make a crispy, juicy chicken thigh dish that is compatible with the Auto‑Immune Protocol (AIP) when onions are omitted. She uses bone‑in, skin‑on chicken thighs, seasoned with Flavor God Italian Zest and Garlic Lovers blends, and cooks them in a seasoned cast‑iron skillet. The method involves pre‑heating the skillet, searing the thighs skin‑side down for six minutes, then turning off the heat, flipping the thighs, adding bok choy, broccolini (and optional onions or asparagus), and finishing the dish in a 425 °F oven for 25‑30 minutes. Throughout, she offers practical tips: trim excess skin for crispiness, avoid seasoning the skin to prevent burning, use a grease screen to contain splatter, handle the heavy skillet safely, and adjust vegetable cooking time for desired crispness. She notes that the recipe is AIP‑friendly without onions, but she personally tested onions during her Reset You protocol and found them non‑inflammatory for her. The video combines ingredient preparation, seasoning strategy, step‑by‑step cooking instructions, equipment safety advice, and dietary considerations.
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Today we're gonna make one of my favorite recipes, the crispiest, juiciest, yummiest chicken thigh ever with a side of broccolini, bok choy, and onions. My name's Chloe Kelly with Reset You Fitness, and this is one of my favorite recipes. I got it from Flavor God, which is the seasoning we're gonna be using today. I just put a little bit of differences in the recipe. So follow along, I hope you love it, and this is also an AIP-friendly recipe minus the onions. For your ingredients today, you're gonna need chicken thighs. Make sure they're bone-in. And with skin. You don't want to do skinless for this recipe. Either 4 medium-sized chicken thighs or 6 small ones, up to you. A cast iron pan— this is my really cute one from Martha Stewart— and make sure it's seasoned. Salt and pepper— I use pink Himalayan sea salt. Olive oil or avocado oil. And some seasonings, which I have Flavor God. Today we're going to use Italian zest and garlic lovers. Which this recipe is a spin-off of one of Flavor God recipes. We love them. You can kind of use any seasoning. We just are gonna go with that today. For my vegetables, I have prepped bok choy and broccolini. Once you have your ingredients prepped, you're going to start with your chicken. So I already have salt and pepper on this, pink Himalayan sea salt, and now we're gonna season them before we get them in the cast iron. You don't wanna put seasoning on the skin side because it's gonna burn in your cast iron. So let's start with flipping them over. And getting your seasoning. So we're gonna start with the Garlic Lovers and we're just gonna generously season all pieces of chicken. Also make sure you cut off the extra pieces of skin. We want this to be crispy. So if we have those extra pieces of skin on the chicken thighs and they're coming down onto the pan when we're having it in the oven, they don't get as crispy and it's kind of yucky. So I like to get that off of the chicken. Now we're using the Italian seasoning. Okay, take your cast iron pan, bring it over to your oven, get it on one of the big burners, and put it on medium to low heat. So I have about a medium heat, and you're going to want to add a little bit more olive oil or avocado oil. To your already seasoned pan. Also, preheat your oven to 425 degrees. We're gonna wanna let this cast iron pan heat up before we put those chicken thighs in there because we want them to be crispy and yummy. We don't want them to sit in there and get gross for too long. Once you can tell that your pan is at a high enough heat, We're gonna take the chicken thighs, skin down, not the other way. Set 'em in your pan. Again, don't have the seasoning on the skin 'cause you're gonna burn the seasoning. So once they're in your pan, you don't need to move 'em around. You don't need to flip 'em over. Set a timer for 6 minutes. Once your 6 minutes is up, go ahead and turn off the heat. Side note, if you don't want grease all over your kitchen appliances and to pop and burn your arms, make sure you use a grease screen trap thing. That'll make your life a lot easier. But since I didn't use it, that's okay. And my heat's off. We're gonna scoop the cast iron over so it's off the hot burner. Cute. And then we're going to— now that the heat's off, we're gonna flip these over because the skin's gonna be done crisping. Ooh, yum! And the crispy skin is gonna be the best part. Okay, really pretty. After you do that, grab your veggies. Again, I have bok choy and broccolini, and we're just gonna kind of shove them around the chicken. You can also use asparagus. Oh, onion you could do. So let's put some onion on this, and I like to use yellow onion, or you can use white onion, but you typically don't want to use the red onion unless you're eating it raw. So I had cut these onions earlier, so I'm just going to put a little bit in here. Okay, after you get all your veggies in there, let's get the cast iron in the oven for 25 to 30 minutes at your 425 degrees. Also, this is really heavy, so be careful and don't drop it or burn yourself. Okay, and then we're gonna set the timer. We'll do 30 minutes, but we'll check on it. Okay, and now you wait. Once your chicken is out of the oven, it's time to plate it. And I do like my vegetables a little bit more crispy, so if you don't want them that crispy, definitely take them out a little bit earlier. This is also an AIP-friendly recipe if you remove the onions. However, I tested them during the Reset You protocol and found they weren't inflammatory to me. So I'm excited because I got to keep them in my diet. And that's that.
