Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | pounds, raw | chicken thigh | 2 | cloves | garlic minced | 1/3 | cup | lemon juice | 3 | tablespoons | Lemon zest | 2 | teaspoons | thyme fresh, finely chopped | 1 | teaspoon | rosemary, chopped | 2 | tablespoons | vegan butter | 1 | dash | salt, to taste | 1 | dash | black pepper, ground |
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Steps
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Sequence
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Step
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| 1 | Combine the lemon zest, lemon juice, garlic, thyme, rosemary, sea salt and pepper in a Ziploc bag. Add the chicken and let marinate for 1 hour at room temperature. | 2 | Preheat the oven to 425F. | 3 | In a sauté pan melt the butter on medium-low heat. | 4 | Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Top of each piece of chicken with the melted butter. |
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