PALEO ROASTED LEMON GARLIC ROSEMARY CHICKEN

22 Feb


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I hope everyone is having an amazing weekend! I think any weekend could be better when you have chicken, and not just any basic chicken recipe, but well, this πŸ˜‰

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Chicken on its own is like a blank canvas, which gives you a chance to get creative with your flavours and seasonings. This recipe got great reviews which didn’t surprise me because I found this recipe on the William Sonoma website and trust me, they always deliver when it comes to their seasonal recipes!

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This recipe has a spicy, tangy and flavourful herbal twist on chicken and I believe it.s something that the whole family can enjoy!

Recipe: adapted from William Sonoma

6 bone-in, skin-on chicken thighs
1/4 tsp Flavor God lemon garlic seasoning
Sea salt and pepper to taste
1 tsp onion powder
1 Tbs. olive oil
1/2 lemon, cut into 8 rounds
3 garlic cloves (sliced in half)
1 tsp. fresh rosemary leaves (or any herb of choice)
Directions:
Position a rack in the lower third of an oven and preheat to 400Β°F (200Β°C).

Season the chicken thighs on both sides with salt, pepper, Flavor God seasoning and onion powder. In a 12-inch (30-cm) ovenproof French skillet or fry pan over medium-high heat, warm the olive oil. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes. Transfer, skin side up, to a plate.

Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan and scatter the lemon slices and garlic halves on top and bottom Transfer to the oven and roast at 400Β°F for 18 to 20 minutes.

Transfer the chicken and lemon slices to a platter and scatter the rosemary leaves on top. Let rest for 5 minutes before serving. Serves 4.

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