How to cook paleo pan roasted lemon chicken

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Preheat your oven to 400 degrees. With this recipe, you're going to give the chicken a quick sear on both sides, and finish cooking in the oven.

Combine 1 Tbsp olive oil, 1/4 tsp salt, 1/2 tsp thyme (I used fresh), 1 1/2 tsp oregano, 1 tsp lemon zest, 1/4 tsp kosher salt, and 1 tbsp mustard (I used mostly yellow, and added a tad of hot)

Mix until combined

Place chicken quarters in a baking dish for an easy and mess free rub down

Coat chicken entirely, front to back, using your fingers or a brush and set aside.

Zest 2 tsp and Squeeze 1/4 cup lemon juice. This came out to be one lemon exactly for me.

Combine lemon juice, lemon zest, and 1 1/4 cups chicken stock. Whisk together and set aside.

Heat 1 tbsp olive oil in an oven safe pan over medium high heat

Place chicken skin side down and sear for roughly 2-3 minutes. Flip quarters over and repeat.

Once golden brown on both sides, add liquid mixture of lemon juice, zest, and broth to the pan. Place in the oven for roughly 25-30 minutes, or until internal temp reaches 175 degrees.

And voila! Enjoy as each quarter comes in under 3 carbs each! Use the remaining broth to drizzle over your vegetables. It's delish!

This recipe was adapted from by Chung-Ah with just a few alterations! Enjoy!

Watch the video: Lemon Garlic Rosemary Roast Chicken

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