Creamy Lemon Baked Chicken Thighs

Serves: 4

I recommend serving with Pumking Gnocchi

Prep: 10 mins
Bake: 35–40 mins

Ingredients:

• 6 bone-in, skin-on chicken thighs (or boneless if you prefer)

• 1 tbsp olive oil or avocado oil

• 4 cloves garlic, minced

• Zest of 1 lemon

• Juice of 1 lemon

• 1 tsp Dijon mustard

• ¾ cup bone broth

• ½ cup cream OR ½ cup Greek yogurt (for a lighter version)

• 1 tsp dried thyme or rosemary

• Salt & pepper to taste

• Optional: 1 tbsp arrowroot or flour for thickening

• Parmesan (optional but recommended- measure with the heart)

Instructions:

1. Preheat oven to 200°C (400°F).

2. Sear chicken:
   Heat oil in a skillet or oven-safe dish over medium-high. Season chicken with salt and pepper, then sear skin-side down for 3–4 mins until golden. Flip and sear the other side briefly, then remove from heat.

3. Make the sauce:
   In a small bowl, whisk together garlic, lemon juice & zest, mustard, chicken broth, coconut cream (or yogurt), thyme, and a pinch of salt. If you want it thicker, whisk in a spoonful of arrowroot or flour.

4. Pour & bake:
   Pour the sauce over the chicken. Transfer to the oven and bake uncovered for 30–40 minutes, or until chicken is cooked through and golden on top.

5. Rest & serve:
   Let the chicken rest for 5 minutes before serving. Spoon some of that creamy lemon sauce over your pumpkin gnocchi and thank yourself later.