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CRISPY LEMON CHICKEN THIGHS
4 Skin-on Bone-in Free Range Chicken Thighs 1 Tbsp Cultured Ghee (omgheebutter - Coconut Oil works just as well) Flavor God Himalayan Salt and Pink Peppercorn Blend ½ A Lemon (Thinly Sliced ~8-10 peices) 1 Tsp Fresh Thyme Leaves 1. Preheat Oven to 400° 2. Heat ghee in a castiron skillet 3. Throughly wash and pat chicken dry with clean paper towel 4. With skin side up, season each thigh with Pink Peppercorn Salt to taste 5. Place thighs in skillet skin side down and sear for ~8 minutes until skin is browned 6. Remove chicken from pan and place on a platter skin side up. 7. Pour off access fat from castiron skillet and discard or use for another dish. 8. Return chicken to castiron skillet (skin side up). 9. Top with lemon slices 10. Bake for 20-25 Minutes or until an instant thermometer inserted in the thickest part for the thigh reads 170°F. 11. Garnish with fresh thyme leaves 12. Allow Thighs to cool for 5 minutes