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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