CRISPY LEMON-ROSEMARY CHICKEN

LIVING A GLUTEN-FREE & (Mostly) PALEO LIFE

  • 4 Chicken thighs – skin on
  • 3 tbsp Lemon juice
  • 3 tbsp Melted coconut oil or olive oil
  • 1/2 c Almond flour – fine ground
  • 1 tbsp Salt
  • 1 tbsp Rosemary – crushed

In large bowl, mix together lemon juice and oil and rub into chicken. Be sure to get under the skin. Cover and marinate for at least 2 hours.

When ready to cook…

Mix remaining ingredients in a small bowl

In a lightly greased cast iron skillet, over medium heat, arrange chicken portions skin-side down and cook for 7-10 minutes, then turn chicken portions over.

Sift the seasoned flour over the chicken skin and cook for an additional 7-10 minutes or until crisp and golden and juices run clear.

COMMENT:  To get the golden brown look, place the cooked chicken in the broiler (skillet and all) for approx. 5 minutes. Also, when cooking the chicken in the skillet, it’s…

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