Recipe inspired by @kitchn
4 cloves garlic, minced
¼ cup honey
2 tbsp lemon juice
1 tbsp coconut aminos
2 lbs chicken thighs
½ tsp kosher salt
¼ tsp pepper
Avocado oil
1
Preheat oven to 400F. In a small bowl, whisk together the minced garlic, honey, lemon juice, and coconut aminos.
2
Season chicken with salt and pepper.
3
Heat an oven-safe skillet over medium-high heat. Lightly coat with avocado oil. Add the chicken, skin side down, and cook until the skin is golden brown.
4
Flip the chicken and pour the marinade over it. Place the skillet in the oven and roast for 5 minutes. Remove the pan and baste the chicken in the sauce. Continue roasting until the chicken is cooked through. Serve drizzled with the pan sauce. Enjoy!
CategoryChicken, Dairy-free/Soy-free, Entrées
Ingredients
4 cloves garlic, minced
¼ cup honey
2 tbsp lemon juice
1 tbsp coconut aminos
2 lbs chicken thighs
½ tsp kosher salt
¼ tsp pepper
Avocado oil