You asked for it, so here you go!  Here are the top 10 delicious pasture-raised chicken recipes to help you create wholesome and flavorful meals all season long. Of course, the secret to any good meal is sourcing the highest quality ingredients.  While it isn't always mentioned, we choose organic vegetables and Pasturebird chicken for these delicious recipes.

1. Lemon Garlic Herb Roasted Chicken Thighs

Ingredients:
- 4 pasturebird chicken thighs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste

Directions:
1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix together the olive oil, minced garlic, lemon zest, rosemary, thyme, salt, and pepper.
3. Place the chicken thighs in a baking dish and brush the herb mixture over them.
4. Squeeze the lemon juice over the chicken.
5. Roast in the oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
6. Serve with your favorite paleo-friendly side dishes.

2. Paleo Chicken Stir-Fry

Ingredients:
- 1 pound pasturebird chicken breasts, cut into strips
- 2 tablespoons coconut oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 2 tablespoons coconut aminos (a paleo-friendly soy sauce substitute)
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste

Directions:
1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add more coconut oil if needed and sauté the garlic and ginger for about 30 seconds.
4. Add the sliced bell peppers, zucchini, and broccoli. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
5. Return the cooked chicken to the skillet and add coconut aminos. Stir well to combine and cook for an additional 2 minutes.
6. Season with salt and pepper, then serve hot.

3. Paleo Chicken and Vegetable Sheet Pan Dinner

Ingredients:
- 4 pasturebird chicken thighs
- 1 sweet potato, peeled and diced
- 2 cups broccoli florets
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste

Directions:
1. Preheat your oven to 425°F (220°C).
2. Place the diced sweet potato, broccoli, and sliced red onion on a baking sheet.
3. Drizzle with olive oil and sprinkle with paprika, dried oregano, salt, and pepper. Toss to coat.
4. Nestle the chicken thighs among the vegetables on the baking sheet.
5. Roast in the oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
6. Serve the chicken and vegetables together on a plate.

4. Paleo Chicken and Avocado Salad

Ingredients:
- 2 pasturebird chicken breasts, cooked and shredded
- 2 avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste

Directions:
1. In a large bowl, combine the shredded chicken, diced avocado, cherry tomatoes, cucumber, and red onion.
2. In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Sprinkle with fresh cilantro before serving.

5. Paleo Chicken and Broccoli Casserole

Ingredients:
- 2 pasturebird chicken breasts, cooked and shredded
- 4 cups broccoli florets
- 1/2 cup paleo mayonnaise (look for brands made with avocado oil)
- 1/4 cup coconut milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup almond flour
- 2 tablespoons ghee (clarified butter)

Directions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken and broccoli florets.
3. In a separate bowl, whisk together the paleo mayonnaise, coconut milk, garlic powder, onion powder, dried oregano, salt, and pepper.
4. Pour the sauce over the chicken and broccoli and mix well.
5. Transfer the mixture to a baking dish.
6. In a small bowl, combine the almond flour and ghee until it forms a crumbly texture.
7. Sprinkle the almond flour mixture evenly over the chicken and broccoli.
8. Bake in the oven for 25-30 minutes, or until the casserole is bubbling and the topping is golden brown.

6. Paleo Chicken Curry

Ingredients:
- 1 pound pasturebird chicken thighs, cut into bite-sized pieces
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons curry powder (check for paleo-friendly brands)
- 1 can (14 ounces) coconut milk
- 1 cup diced tomatoes (canned or fresh)
- 2 cups spinach leaves
- 2 tablespoons coconut oil
- Salt and pepper to taste
- Fresh cilantro, for garnish

Directions:
1. In a large skillet, heat the coconut oil over medium heat.
2. Add the chopped onion, garlic, and grated ginger. Sauté for about 2-3 minutes until the onions are soft and fragrant.
3. Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes.
4. Stir in the curry powder and cook for another minute.
5. Pour in the coconut milk and diced tomatoes. Stir well.
6. Reduce the heat to low, cover, and simmer for about 20 minutes or until the chicken is cooked through and tender.
7. Stir in the spinach and cook for an additional 2 minutes until wilted.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro and serve hot.

7. Paleo Chicken Fajita Lettuce Wraps

Ingredients:
- 1 pound pasturebird chicken breasts, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 head of iceberg lettuce, leaves separated
- Guacamole and salsa for topping

Directions:
1. Heat a skillet over medium-high heat and add some cooking oil.
2. Add the sliced chicken and cook until it's no longer pink, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add more oil if needed and sauté the sliced peppers, onion, and minced garlic until they are tender and slightly charred, about 5-7 minutes.
4. Return the cooked chicken to the skillet with the veggies.
5. Sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir well to coat.
6. Serve the chicken and vegetable mixture inside the iceberg lettuce leaves.
7. Top with guacamole and salsa for extra flavor.

8. Paleo Chicken and Sweet Potato Curry

Ingredients:
- 1 pound pasturebird chicken thighs, cut into chunks
- 2 sweet potatoes, peeled and diced
- 1 can (14 ounces) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons red curry paste (check for paleo-friendly brands)
- 2 tablespoons coconut oil
- Salt and pepper to taste
- Fresh cilantro, for garnish

Directions:
1. Heat the coconut oil in a large pot or skillet over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 2-3 minutes until fragrant.
3. Stir in the red curry paste and cook for another minute.
4. Add the chicken chunks and cook until they are browned on all sides.
5. Add the diced sweet potatoes and pour in the coconut milk. Stir well.
6. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.

9. Paleo Chicken and Asparagus Stir-Fry

Ingredients:
- 1 pound pasturebird chicken breasts, cut into strips
- 1 bunch of asparagus, trimmed and cut into bite-sized pieces
- 2 tablespoons coconut oil
- 3 cloves garlic, minced
- 2 tablespoons coconut aminos (a paleo-friendly soy sauce substitute)
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste

Directions:
1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add more coconut oil if needed and sauté the garlic and ginger for about 30 seconds.
4. Add the asparagus pieces and stir-fry for 4-5 minutes until they are tender-crisp.
5. Return the cooked chicken to the skillet and add coconut aminos. Stir well to combine and cook for an additional 2 minutes.
6. Season with salt and pepper, then serve hot.

10. Paleo Chicken and Cauliflower Rice Bowl

Ingredients:
- 1 pound pasturebird chicken thighs, cut into bite-sized pieces
- 1 head of cauliflower, riced (use a food processor or grater)
- 1 red bell pepper, diced
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 2 tablespoons coconut oil
- 2 tablespoons coconut aminos (a paleo-friendly soy sauce substitute)
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
- Sliced green onions for garnish

Directions:
1. In a large skillet, heat the coconut oil over medium-high heat.
2. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add more coconut oil if needed and sauté the minced garlic and grated ginger for about 30 seconds.
4. Add the diced red bell pepper and carrots. Stir-fry for about 4-5 minutes until they are tender.
5. Return the cooked chicken to the skillet and add coconut aminos. Stir well to combine and cook for an additional 2 minutes.
6. Season with salt and pepper to taste.
7. Serve the chicken and vegetable mixture over cauliflower rice.
8. Garnish with sliced green onions.

These paleo chicken recipes are not only delicious but also made with pasturebird chicken, ensuring that you're enjoying quality meat while following a paleo lifestyle. Feel free to adapt and customize these recipes to your taste preferences, and enjoy the wonderful flavors of pasture-raised chicken in your meals. Happy cooking!