Japanese Sea Salt and Lemon Baked Chicken
Japanese Sea Salt and Lemon Baked Chicken
- July 20, 2021
- Posted by: Fitbliss
Combine the salt, pepper, ginger, and garlic in a small bowl.
Use a fork to pierce a few holes all over the chicken legs (both meaty and skin parts). Gently rub the chicken with the spice mixture, both over the skin and in between the skin and the meat. Combine the coconut aminos and lemon juice in an airtight glass container. Place the chicken legs meaty side down and skin side up so they can soak up more flavor and let marinate overnight.
The next day, preheat the oven to 400°F. Line a baking sheet with parchment paper and place a baking rack on top. Heat 2 tablespoons of the ghee in a large cast-iron skillet over medium-high heat, then lower the heat to medium. Slightly drip the marinade off the chicken and place the legs, skin side down, in the pan. Panfry that side until golden brown, 7 to 8 minutes. Flip the chicken and panfry for an additional 5 to 6 minutes.
Transfer the chicken to the prepared baking sheet. Pour the pan drippings over the legs and bake on the lower rack for 35 minutes, or until the thickest part of the legs reaches 165°F on a meat thermometer (check after 25 minutes).
Remove the pan from the oven and allow the chicken to rest for 5 to 10 minutes before slicing. Serve hot with lemon wedges and salad.
Servings 4
Ingredients
Directions
Combine the salt, pepper, ginger, and garlic in a small bowl.
Use a fork to pierce a few holes all over the chicken legs (both meaty and skin parts). Gently rub the chicken with the spice mixture, both over the skin and in between the skin and the meat. Combine the coconut aminos and lemon juice in an airtight glass container. Place the chicken legs meaty side down and skin side up so they can soak up more flavor and let marinate overnight.
The next day, preheat the oven to 400°F. Line a baking sheet with parchment paper and place a baking rack on top. Heat 2 tablespoons of the ghee in a large cast-iron skillet over medium-high heat, then lower the heat to medium. Slightly drip the marinade off the chicken and place the legs, skin side down, in the pan. Panfry that side until golden brown, 7 to 8 minutes. Flip the chicken and panfry for an additional 5 to 6 minutes.
Transfer the chicken to the prepared baking sheet. Pour the pan drippings over the legs and bake on the lower rack for 35 minutes, or until the thickest part of the legs reaches 165°F on a meat thermometer (check after 25 minutes).
Remove the pan from the oven and allow the chicken to rest for 5 to 10 minutes before slicing. Serve hot with lemon wedges and salad.
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Combine the salt, pepper, ginger, and garlic in a small bowl.
Use a fork to pierce a few holes all over the chicken legs (both meaty and skin parts). Gently rub the chicken with the spice mixture, both over the skin and in between the skin and the meat. Combine the coconut aminos and lemon juice in an airtight glass container. Place the chicken legs meaty side down and skin side up so they can soak up more flavor and let marinate overnight.
The next day, preheat the oven to 400°F. Line a baking sheet with parchment paper and place a baking rack on top. Heat 2 tablespoons of the ghee in a large cast-iron skillet over medium-high heat, then lower the heat to medium. Slightly drip the marinade off the chicken and place the legs, skin side down, in the pan. Panfry that side until golden brown, 7 to 8 minutes. Flip the chicken and panfry for an additional 5 to 6 minutes.
Transfer the chicken to the prepared baking sheet. Pour the pan drippings over the legs and bake on the lower rack for 35 minutes, or until the thickest part of the legs reaches 165°F on a meat thermometer (check after 25 minutes).
Remove the pan from the oven and allow the chicken to rest for 5 to 10 minutes before slicing. Serve hot with lemon wedges and salad.
Servings 4
Ingredients
Directions
Combine the salt, pepper, ginger, and garlic in a small bowl.
Use a fork to pierce a few holes all over the chicken legs (both meaty and skin parts). Gently rub the chicken with the spice mixture, both over the skin and in between the skin and the meat. Combine the coconut aminos and lemon juice in an airtight glass container. Place the chicken legs meaty side down and skin side up so they can soak up more flavor and let marinate overnight.
The next day, preheat the oven to 400°F. Line a baking sheet with parchment paper and place a baking rack on top. Heat 2 tablespoons of the ghee in a large cast-iron skillet over medium-high heat, then lower the heat to medium. Slightly drip the marinade off the chicken and place the legs, skin side down, in the pan. Panfry that side until golden brown, 7 to 8 minutes. Flip the chicken and panfry for an additional 5 to 6 minutes.
Transfer the chicken to the prepared baking sheet. Pour the pan drippings over the legs and bake on the lower rack for 35 minutes, or until the thickest part of the legs reaches 165°F on a meat thermometer (check after 25 minutes).
Remove the pan from the oven and allow the chicken to rest for 5 to 10 minutes before slicing. Serve hot with lemon wedges and salad.