lil carb Lemon Butter Chicken

Watch me cook this easy recipe!

I love preparing home cooked comfort food meals during the week that are easy but they still make my belly smile. But sometimes that's not exactly the easiest thing during the workweek. Jason and I both work full time and after driving home and taking care of the chows there isn't too much time for a good home cooked dinner. I'm sure there are tons of people out there just like us. So that is why today I'm sharing this recipe with you.  We eat this dinner all the time and since it's all baked in the oven in one casserole it makes prep and clean up super easy. Just because you are busy or on a low carb diet does not mean you should ever deprive yourself from having a yummy dinner which could easily turn into a romantic dinner - just use a nice platter and light a candle!

lil carb Lemon Butter Chicken
4 bone in, skin on chicken thighs
1/2 tsp herb de provence (dried spice)
1/8 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp crushed red pepper
1/4 tsp salt
1/4 tsp pepper
4 Tbsp salted butter, softened
1/2 a lemon
1/2 cup chicken stock (you might need a little more)
5 inch sprig of fresh rosemary

Preheat oven to 375 degrees.
Clean up the chicken thighs (see video above for how I clean my chicken) and then set aside.
To your softened butter add in the herb de provence, thyme, garlic powder, onion powder, crushed red pepper, salt and pepper.
Mix the softened butter to distribute all the spices.
Using clean hands smear the butter all over the chicken thighs. Get the butter on top and underneath of the skin then turn over and smear on the bottom of the thigh. You want the whole thigh coated in the butter.
Using an 8 by 8 inch casserole dish place the thighs in a single layer.
Then cover the thighs halfway with chicken stock.
Lift each thigh up with a fork to allow the chicken stock to get underneath.
Add more stock if needed so the thighs are halfway covered with stock.
Stick rosemary spring in between the thighs.
Squeeze the lemon half over the chicken then tuck it in between the thighs along with the rosemary.
Bake in the oven for 1 hour. The chicken skin will be golden brown and cooked all the way through.
Remove chicken, rosemary sprig, and lemon half to a platter and to make the gravy: Skim the clear fat layer off of the top of the gravy from the bottom of your casserole dish and discard. Then with the leftover "good" gravy top all over the chicken. Enjoy!