Lemon Butter Chicken

 

4 Servings
Prep Time: 10 minutes
Cook Time: 35 minutes | 350°

Ingredients:
• 4 bone-in, skin-on chicken thighs
• 4 tbsp butter
• 2-3 tsp minced garlic
• ½ cup chicken broth
• ¼ tsp pink salt
• ¼ tsp black pepper
• Juice of 1 large lemon
**Zest optional

Instructions:
1. Preheat oven to 350 and heat a cast iron skillet over medium heat.
2. Add butter to the skillet. Once butter has melted, add chicken thighs skin-side down and cook for about six minutes.
3. Once the skin looks crispy, flip and cook for another 4-6 minutes. (Skin should be crispy and golden brown on each side, but chicken will not be fully cooked.)
4. Remove chicken from the skillet and place on a plate.
Add garlic to the pan and sauté for one minute until fragrant.
5. Add lemon juice and broth to deglaze the pan. Place the skillet in the oven and bake for 25 minutes or until the
internal temperature reaches 165F.
6. Top with parsley and serve with with cauliflower rice or another low-carb vegetable.
Best stored in an air-tight container in the fridge for up to five days.

Nutrition:
Per serving (one thigh with sauce)
Calories: 422
Fat: 35g
Protein: 23g
Net Carbs: 1g