Ingredients:
1-1.5 lbs boneless skinless chicken thighs – trim off excess fat as much as possible

2 Tbsp grass fed butter (I used Kerrygold salted butter)
1 lemon (use whole lemon zest, but only use 1/2 of the lemon for the juice)
Salt and pepper
1-2 tsp garlic powder
1/2 chopped onion
2 green onion stalks – chopped – separate the white and the green parts

Directions:
1. Leave the butter on the counter until it reaches room temperature
2. Grate the whole lemon to get the outer rinds

Please note: in the picture above that’s obviously more than 2 Tbsp of butter – I actually used 4 Tbsp butter and in the end it was a bit too much, so for the recipe I changed it to 2 Tbsp butter instead

3. Season the chicken with salt, pepper, and garlic powder

4. Squeeze some lemon juice over the softened butter and lemon zest – mix until everything combines

5. Mix the butter-lemon mixture over the chicken – topped with the chopped onions & the white parts of the green onions

6. Preheat the oven to 400deg;F – Bake for about 40 minutes. Flip around halfway.

7. 15 minutes before the end, change the setting to broil to brown the meat

8. Topped with the remaining green onions

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