Lemon Roasted Chicken Thighs

재료

2 pounds chicken thighs, bone-in, skin-on

2 fresh lemons

2 teaspoons sea salt

½ teaspoon black pepper

1 teaspoon garlic powder

2 tablespoons ghee, coconut oil, or lard

1 tablespoon honey

1 tablespoon rosemary (optional)

방향

1. Preheat oven to 400° F with a rack placed in the middle. Line a baking pan or baking sheet with parchment paper and place chicken on the pan.

2. Using a microplane or fine grater, zest one lemon and sprinkle zest over the chicken. Slice the zested lemon in half and squeeze juice over the chicken. Cut the second lemon into thin slices and set aside.

3. Sprinkle salt, pepper, and garlic powder over the chicken. Toss chicken to evenly coat, leaving chicken skin-side up on the pan.

4. Put a small amount of ghee (or other fat) on each piece of chicken. Drizzle with honey.

5. Nestle the sliced lemon between the chicken thighs and bake for 35–45 minutes or until the thighs are crispy and golden brown. Their internal temperature should be 165° F when fully cooked.