Lemon Rosemary Chicken

  • Serving Size4

    Ingredients

    • 8 chicken thighs
    • 1 lemon, zested and juiced
    • 3 T ghee
    • 1/4 c coconut cream
    • 1/2 tsp garlic powder
    • 1/2 tsp salt
    • 2 T fresh rosemary, chopped

    Directions

    1

    Preheat the oven to 375 F and place the chicken thighs skin side down in a 13×9 pan.

    2

    Sprinkle lightly with salt then flip over so the skin side is up. Set aside.

    3

    In a medium saucepan, combine lemon zest and juice, ghee, coconut cream, garlic powder, salt, and rosemary.

    4

    Stir over medium heat until everything is well combined.

    5

    Pour the mixture over the thighs and bake for 40-45 minutes or until they reach 165 F.

    6

    If you want the skin crispy, turn up the oven to 500 F and bake for another 5-10 minutes.

    Recipe adapted from: jaysbakingmecrazy

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