8 oz chicken thighs with skin (bone in)
½ lemon (juiced)
¼ cup fresh sage
sea salt & black pepper (to taste)
1
1. In a bowl, add the chicken, lemon juice, sage, salt, and pepper. Wrap the bowl and let sit
in the fridge for about 20 minutes.
2. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
3. Place the chicken thighs onto the baking sheet. Bake in the oven for 20 to 25 minutes or until cooked through. Enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to one chicken thigh.
Additional Toppings
Top with fresh dill.
Ingredients
8 oz chicken thighs with skin (bone in)
½ lemon (juiced)
¼ cup fresh sage
sea salt & black pepper (to taste)