Chicken thighs are the star of the show in the simple and easy recipe. Salt, pepper and lemon juice is all you need to have a full on party in your mouth. Enjoy it with roasted vegetables for a complete meal.
4 Organic Free Range Chicken Thighs (boned in, skin on)
Salt and pepper
1 Tbsp Ghee
A few wedges of lemon to serve
Preheat the oven to 425° F.
Heat the ghee over high heat in a 12 inch cast-iron/any oven safe skillet.
Pat the chicken thighs dry using paper towels.
Season the thighs with salt and pepper on both sides.
Nestle the chicken thighs in the skillet, skin side down and sear for 2 minutes.
Lower the heat to medium high and continue cooking, skin side down, for ~ 7-10 minutes or until the skin is golden brown.
Now, transfer the skillet to the preheated oven and cook for another 15 minutes with the chicken still skin side down.
Flip chicken and continue cooking for 5-8 minutes or until an instant thermometer inserted into the thickest part of the thigh reads 165° F.
Let rest for a few minutes.
Serve with a squeeze of lemon juice.