Oven Roasted Chicken Thighs with Lemon Sauce

Preheat oven to 425ºF and oil a rimmed baking sheet with avocado oil. Place chicken pieces on the oiled tray, skin side up. Sprinkle with salt and pepper, to taste.

Bake at 425ºF for 40-50 minutes, or until the chicken is brown and crisp. Remove chicken from the pan and set onto serving plates.

Add the chicken broth to the roasting pan and scrape up all the flavorful browned bits, which makes an even more flavorful sauce.

Melt the butter in a medium saucepan over medium high heat. When foaming subsides, add the shallot and cook until soft and translucent but not brown, about 5 minutes. Add the garlic thyme and cook for another minute, until fragrant. Add broth from the pan and sprinkle glucomann on top. Simmer until the sauce reduces thickens a bit, about 5-10 minutes. Off heat, stir in lemon juice, zest, and parsley. Taste sauce and adjust with salt and pepper, as desired. Serve over roasted thighs.