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Name: Herb Chicken with lemon cream sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: clean
Ingredients: 1 TBSP olive oil; 1 TBSP dijon mustard; 1 lemon zest; 1/2 tsp dried thyme; 1/2 tsp dried rosemary; kosher salt; freshly ground pepper; 8 bone-in skin on chicken thighs; 2 TBS unsalted butter; The lemon cream sauce; 2 cloves garlic minced; 1/4 tsp red pepper flaces; 1/2 cup chicken broth; 1/2 cup heavy cream; lemon juice of; 1/2 tsp dried basil; kosher salt; fresh ground pepper

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INGREDIENTS

1 TBSP olive oil
1 TBSP dijon mustard
1 lemon zest
1/2 tsp dried thyme
1/2 tsp dried rosemary
kosher salt
freshly ground pepper
8 bone-in skin on chicken thighs
2 TBS unsalted butter
The lemon cream sauce
2 cloves garlic minced
1/4 tsp red pepper flaces
1/2 cup chicken broth
1/2 cup heavy cream
lemon juice of
1/2 tsp dried basil
kosher salt
fresh ground pepper

Servings

INSTRUCTIONS

1 preheat oven to 400

2 in a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary; season with salt and pepper. Using fingers or brush, work the mixture onto both sides of the chicken

3 melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin side down and sear both sides until golden brown about 2-3 minutes per side. Set aside

4 Add garlic and red pepper to skillet and cook, stirring frequently, until fragrant about 2 minutes. Stir in chicken broth, heavy cream, lemon juice and basil; season with salt and pepper.

5 bring to boil; reduce heat and simmer until slightly thickened about 5 minutes

6 Place into oven and roast until completely cooked through about 25-30 minutes

Serve immediately

NOTES

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Herb Chicken with lemon cream sauce

1 TBSP olive oil
1 TBSP dijon mustard
1 lemon zest
1/2 tsp dried thyme
1/2 tsp dried rosemary
 kosher salt
 freshly ground pepper
8 bone-in skin on chicken thighs
2 TBS unsalted butter
 The lemon cream sauce
2 cloves garlic minced
1/4 tsp red pepper flaces
1/2 cup chicken broth
1/2 cup heavy cream
lemon juice of
1/2 tsp dried basil
 kosher salt
 fresh ground pepper

1  preheat oven to 400
2  in a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary; season with salt and pepper.  Using fingers or brush, work the mixture onto both sides of the chicken
3  melt butter in a large oven-proof skillet over medium high heat.  Add chicken, skin side down and sear both sides until golden brown about 2-3 minutes per side. Set aside
4  Add garlic and red pepper to skillet and cook, stirring frequently, until fragrant about 2 minutes. Stir in chicken broth, heavy cream, lemon juice and basil; season with salt and pepper.
5  bring to boil; reduce heat and simmer until slightly thickened about 5 minutes
6  Place into oven and roast until completely cooked through about 25-30 minutes
Serve immediately

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Nutrition

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Serving Size: 1 Serving (92g)
Recipe Makes: 8 Servings

Calories: 224
Calories from Fat: 159 (71%)

Amt Per Serving		% DV

	Total Fat 17.7g	24 %
	Saturated Fat 6.9g	35 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 2.8g
Cholesterol 75.3mg		23 %
Sodium 116.3mg		4 %
Potassium 163mg		4 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.7g
Protein 14.6g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 224

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