Paleo Lemon Butter Chicken #whole30 #glutenfree

Paleo Lemon Butter Chicken #whole30 #glutenfree

Alright, so this is in fact Lemon Ghee Chicken, however spread just sounds better. These thighs are covered in a delightful sauce that comprises of ghee, coconut cream, garlic, lemon pizzazz and juice, and crisp rosemary. It is poured everywhere throughout the thighs then they are heated making it a truly simple dinner! Thighs are most likely my most loved bit of chicken to utilize in light of the fact that they're moderate, succulent, and simple to eat.

It was anything but difficult to do-swapping the margarine for ghee, cream for coconut cream, forgetting the parmesan, and I supplanted the thyme with rosemary. It's one of out top choices and just works flawless in this dish. The outcomes were astonishing!!

This supper meets up fast, and keeping in mind that it bakes for a brief period, it's everything hands off. You can undoubtedly be setting up a side dish or doing whatever else you have to do.

Also try our recipe Paleo Garlic Chicken Alfredo

Paleo Lemon Butter Chicken #whole30 #glutenfree

This Paleo Lemon Butter Chicken is easy to make, is full of fresh flavors, and is so delicious! Gluten free, dairy free, and Whole30.

  • 8 chicken thighs, bone-in skin-on
  • 1 lemon, zested and juiced
  • 3 tablespoons ghee
  • 1/4 cup coconut cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh rosemary

  1. Preheat the oven to 375° and place the chicken thighs skin side down in a 13x9 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°.
  6. If you want the skin crispy, turn up the oven to 500° and bake for another 5-10 minutes.

Read more our recipe Cucumber Melon Sangria

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