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5 from 5 votes

Paleo Lemon Butter Chicken

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 8 thighs


  • 8 chicken thighs, bone-in skin-on
  • 1 lemon, zested and juiced
  • 3 tablespoons ghee**
  • 1/4 cup coconut cream
  • 1/2 teaspoon garlic powder*
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh rosemary


  • Preheat the oven to 375° and place the chicken thighs skin side down in a 13x9 pan.
  • Sprinkle lightly with salt then flip over so the skin side is up. Set aside.
  • In a medium saucepan, combine lemon zest and juice, ghee, coconut cream, garlic powder, salt, and rosemary.
  • Stir over medium heat until everything is well combined.
  • Pour the mixture over the thighs and bake for 40-45 minutes or until they reach 165°.
  • If you want the skin crispy, turn up the oven to 500° and bake for another 5-10 minutes.


*Use 1 tablespoon of garlic oil in place of this to keep it low FODMAP. 
**Use butter flavored coconut oil for dairy free