4bone in chicken thighs with skinor chicken breasts
¾poundvegetables*asparagus, sliced mushrooms or zucchini, Optional
Sauce
1lemonjuiced
¾cupchicken brothlow sodium
¼cupdry white wine
1tablespoonalmond flour
Instructions
Preheat oven to 350°F.
Combine sauce ingredients, set aside.
Mix ¼ cup flour, garlic, paprika, rosemary, and pepper in a small dish. Whisk egg white with 1 tablespoon water in a separate dish.
Dredge chicken in flour mixture. Dip chicken into egg whites and then into flour again. Spray chicken with non-stick spray.
Cook chicken in a pan over medium-high heat until browned (about 3 minutes on each side).
Remove chicken from pan and and pour lemon juice mixture into the pan whisking until thick and bubbly (about 3 minutes).
Add chicken back to pan and spoon sauce over chicken. Cover with foil and bake 30 minutes, remove foil and bake an additional 10 minutes until chicken is cooked to a safe temperature of 165˚F.
*If using veggies, place them in the bottom of a 9"x13" pan. Top with chicken and pour lemon sauce overtop. Bake as directed above.
Notes
Nutritional information does not include optional veggies.
Refrigerate leftover lemon rosemary chicken in a covered container for up to 4 days.
Reheat in the microwave, on the stovetop, or in an air fryer.
Freeze chicken in zippered bags for about a month and thaw overnight in the refrigerator.