Ingredients:
3 lbs bone-in chicken thighs
2 Tbsp avocado oil
1/4 cup fresh lemon juice
1 tsp lemon zest
1 1/2 Tbsp fresh rosemary chopped
2 tsp ground ginger
1 tsp paprika
1/2 tsp sea salt to taste
1 whole lemon sliced
Directions:
- Add all ingredients for the chicken except for the lemon slices to a zip lock bag and shake well.
- Seal and refrigerate to marinate for at least 20 minutes, up to 12 hours.
- Preheat the oven to 350 degrees F.
- Heat a large cast iron skillet over medium-high heat and add just enough oil to lightly coat the surface.
- Once hot, place chicken on the surface skin-side down and sear 3 to 5 minutes, until skin is golden-brown and appears crispy.
- Flip to the other side and cook an additional 3 to 5 minutes.
- Transfer chicken to a plate and repeat for remaining chicken.
- Once all chicken has been browned, transfer all of it back to the skillet including the juices from the marinade.
- Arrange lemon slices on top of chicken, cover the skillet with foil, and transfer to the preheated oven.
- Bake 30 to 40 minutes, until chicken is cooked through.
- Serve with your choice of side dishes.