"Crispy Lemon Chicken Thighs is definitely gonna be on the menu for the Super Bowl.
Move over chicken wings."
Crispy Lemon Chicken Thighs
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- Recipe Card
Prep time 10mins
Cook time 35mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 Skin-on Bone-in Free Range Chicken Thighs
- 1 tablespoon ghee or coconut oil
- Himalayan salt, to taste
- 1 lemon, thinly sliced
- 1 teaspoon Fresh Thyme Leaves
Method
Step 1
Preheat Oven to 400°
Step 2
Heat ghee in a cast-iron skillet. Throughly wash and pat chicken dry with clean paper towel. With skin side up, season each thigh with Pink Peppercorn Salt to taste. Place thighs in skillet skin side down and sear for ~8 minutes until skin is browned.
Step 3
Place thighs in skillet skin side down and sear for ~8 minutes until skin is browned. Remove chicken from pan and place on a platter skin side up.
Step 4
Pour off excess fat from cast-iron skillet into a dutch oven or large pot. Place chicken back into cast-iron skillet (skin side up). Top with lemon slices. Bake for 25-30 Minutes or until an instant thermometer inserted in the thickest part for the thigh reads 165-170°F. Let rest for 5 minutes and serve.