Ingredients

The following ingredients have 4 Servings
  • 4 bone-in skin-on chicken thighs
  • 1/4 cup butter
  • 2-3 tsp minced garlic
  • 1/2 cup chicken broth
  • 1/4 tsp Pink Himalayan Salt
  • 1/4 tsp black pepper
  • 1 large lemon juice ((optional zest))

Instruction

  • Preheat oven to 350 and heat a cast iron skillet over medium heat. 
  • Add butter to skillet. Once butter is melted, add chicken thighs skin side down to skillet and cook for ~6 minutes.
  • Once 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)
  • Remove chicken from skillet and place on a plate. Add garlic to pan and saute for 1 minute until fragrant.
  • Add lemon juice & broth to deglaze. Add chicken back to pan.
  • Place skillet in the oven and bake for 25 minutes or until internal temp reaches 165F.
  • Top with parsley and serve with cauliflower rice or other low carb vegetable. 
  • Best stored in air tight container in the fridge up to 5 days.