Buttery Lemon Chicken

30 Mar

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

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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Posted by on March 30, 2011 in recipe


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