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)