I have to give a shout out to my BFF, y’all. We met 13 YEARS ago and I can honestly say I don’t know what I would do without her in my life. Sadly, we don’t live in the same state, but we’re praying and hoping that one day REALLY soon, we will! I’ve never had a best friend that literally went through OR goes through the EXACT SAME THINGS I go through at the EXACT SAME TIME. We have the kind of friendship where we can go 2 weeks without talking, pick right back up where we left off, and never miss a beat. That very thing happened today. She’s one of my biggest encouragers and definitely one of my biggest cheerleaders. I thank God for allowing our paths to cross during such a pivotal time in our lives. Chasity June, with all my heart, THANK YOU for always being my best friend. I can’t imagine my life without you in it. Here’s to many more years of being best friends!
Yields: 2 Servings
- 1 lb (4 pieces) organic chicken thighs (legs, breast, whatev)
- 1/3 cup fresh lemon juice
- 2 tbsp lemon zest
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2-3 garlic cloves, minced
- 3 tbsp onion, minced
- 1/2 cup olive oil
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1 tbsp butter plus 1 tbsp olive oil
- 1/2 cup chicken stock
- In a medium size bowl add: lemon juice, zest, olive oil, rosemary, thyme, garlic, onion, salt and pepper. Stir well. Set aside for a bit.
- Wash and pat dry your chicken. Using a casserole dish or a gallon size ziplock bag, add the chicken, then pour the marinade on top. Refrigerate for at least an hour or up to 24 hours.
- Pre-heat oven to 425 degrees. Heat up a cast iron or oven proof skillet. Add the butter/olive oil and let it melt (careful not to burn it). Add the chicken skin-side-down. Let it get good and brown, flip it to the other side, add the chicken stock to the pan, and stick the skillet in the oven. Cook for 40-50 minutes. If your chicken is skinless/boneless, only cook for 20-30 minutes. Always make sure the internal temperature is 165 degrees. Nobody wants to eat raw chicken!
- You may need to cover your chicken with foil if it starts to get too brown on top.
- Want to make a sauce for your chicken?? Continue reading… If not, serve it with your favorite veggies and a glass of vino! ENJOY!
For the sauce:
Pour the leftover marinade into a sauce pan. Bring it to a boil for 5-6 minutes. Whisk it occasionally so it doesn’t scorch on the bottom. Add 1 tbsp tapioca flour and whisk in 1 cup of chicken stock. Continue to let this bubble (boil) on medium-high heat for a about 5 more minutes. Add 1/4 cup coconut milk and 2 tbsp honey. Continue whisking and lower the heat to a simmer. TASTE THE SAUCE. Add whatever you think it needs to make it tasty! Once the chicken is done, drizzle a little sauce on top. It’s delicious! You’ll LOVE it! My sauce was so yummy. The only thing I needed was some crusty French bread to dip it in. Ahhhh….