Prep time: 5 mins
Cook time: 20 mins
- 4 boneless, skinless free-range chicken thighs
- Sea salt
- Cracked black pepper
- 1 tbsp. Tin Star Foods Grass-fed Ghee
- ½ a lemon (thinly sliced)
- 2 garlic cloves (sliced)
- Freshly chopped parsley for garnish
First, preheat oven to 425˚F.
Now, pat chicken thighs dry and season with salt and pepper on both sides. Heat ghee in a 12-inch skillet over high heat until it starts to smoke. Now, carefully add the chicken to the pan (skin side down) and sear for 3 minutes on high heat. Then, lower the heat and continue to cook for 5 more minutes.
After 5 minutes, leave the chicken skin side down and add half the lemon slices and garlic to the pan. Transfer the pan to the oven and continue to cook for 10 minutes. Now, remove the chicken from the oven, flip it, and set the oven to broil. Return the chicken to the oven and broil for 2 minutes.
Serve with remaining lemon slices and garnish with parsley.