Lemon Baked Chicken Thighs
A moist chicken thigh with a light citrus flavor that is pan seared then baked. Easy to make and incredibly tasty! SCD, paleo and whole 30. Gluten free, grain free, dairy free.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
- 1 lb skinless chicken thighs
- 1 lemon, sliced thinly
- 1/4 cup fresh lemon juice (about 1/2 a lemon)
- 1 large Spanish onion, cut into wedges
- 10 cloves of garlic
- 1 TB coconut oil
- 1 TB dried thyme
- salt and pepper to lightly season
Preheat oven to 350F. Melt the coconut oil in a medium sized skillet or pan over medium-high heat. While the pan and oil are warming, sprinkle salt and pepper over both sides of the chicken thighs. Use tongs to place the chicken in the pan.
Once the chicken has browned, use the tongs to gently flip the chicken and cook the other side. It should take 2 to 3 minutes and the chicken should be easy to lift from the pan. If it's stuck on the pan, give a little more cook time before turning.
Pour lemon juice over the chicken and into the pan. Sprinkle thyme over each thigh. Arrange garlic cloves and onion wedges around the chicken. Top chicken with lemon slices.
Place your skillet or pan into the oven and cook for 20 minutes or until the internal temp is 165F.
Remove from oven. Allow chicken to rest for 10 minutes before serving.
Use a skillet or pan that is both stove top and oven safe, this will reduce the amount of dishes you need to clean.
If using skinless thighs or breasts, bake at 350F. If using a cut of chicken with the skin, roast at 425F.