Oven Roasted Chicken Thighs with Lemon Sauce
This dish features crispy oven roasted chicken thighs topped with a rich yet light feeling pan sauce with shallots, lemon, and herbs to brighten everything up.
Servings 4
Calories 468kcal
Ingredients
- 2 pounds chicken thighs with skin trimmed
- 1 teaspoon avocado oil
- salt and pepper to taste
- 1 tablespoon butter or avocado oil, for dairy-free
- 1 shallot minced
- 1 garlic clove minced
- 1/2 teaspoon thyme leaves
- 1 cup chicken broth
- 1/4 teaspoon glucomann powder thickener, optional
- 2 tablespoons lemon juice 1 lemon
- zest of 1 lemon
- 1 tablespoon fresh parsley leaves
Instructions
- 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.
Nutrition
Calories: 468kcal | Carbohydrates: 3g | Protein: 32g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 196mg | Sodium: 390mg | Potassium: 463mg | Fiber: 1g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 9mg | Calcium: 19mg | Iron: 2mg