~bone in chicken thighs ~one skillet chicken recipe ~gluten free and low carb ~lemon garlic butter sauce ~1 hour or less, mostly hands off
prep the leeks (this can be done in advance for meal prep!).
pan sear the chicken thighs.
add leeks, garlic, then stock.
bring to a simmer with chicken and lemon pieces
swirl in the butter, add a little bit of salt.
pick a carb for the side - rice or mashed potatoes keep things gf!
roast in the oven for 30 minutes until done. maybe a drink in this time.
Thinly slice the leeks, then place them in a bowl of water to get rid of any grit. Carefully lift the leeks out of the bowl - the sand and dirt will sink to the bottom.
Heat the pan to medium-high heat, then let the chicken thighs sear skin-side down until brown and crispy, then flip.
Set the chicken thighs aside, then add the leeks and garlic to the skillet. Sauté until soft as a base for the sauce.
Add the chicken back to the skillet with stock and lemon juice. Bake for 30 minutes until the chicken is cooked through.
Swirl butter into the finished sauce, then add a few pinches of salt. Serve with bread, rice, or noodles!