Our Preserved Lemon Chicken pack holds just the right amount of bright, tart acidic flavor resulting in such a juicy and moist result! And in this simple dinner recipe, you’ll amp up those flavors further by making a quick coconut sauce of your own. If you’re following Whole30, simply serve this recipe with your favorite side potato recipe instead of rice.
Ingredients
- 1 package Zupan’s Preserved Lemon Flat Chicken
- 3 tablespoons Zupan’s organic olive oil
- 2 cans Thai Kitchen organic full-fat coconut milk
- 3 tablespoons 4th & Heart Ghee
- 1 teaspoon Jacobsen Lemon Zest Sea Salt
- 2 handfuls baby spinach (optional)
Optional, for serving:
- ½ cup cashews, toasted
- Fresh parsley, chopped
- Lemons, quartered or sliced
- Cooked rice
Preparation
- Place chicken in a single layer on a baking sheet. Let the chicken come to room temperature for 30 minutes.
- Preheat the oven to 375°F.
- Place the chicken in an oven-safe skillet or Dutch oven. Drizzle with the olive oil and transfer to the oven. Roast uncovered for 35 to 45 minutes, or until an instant-read thermometer in the thickest part of the chicken reads 160˚F. Transfer chicken to a cutting board and rest uncovered for 10 minutes. Note: the temperature of the chicken will rise 5 to 10 degrees as it rests.
- While your chicken roasts, heat the coconut milk, ghee, and salt in a medium saucepan over medium heat. Stir till creamy and warm.
- After resting the chicken, add the spinach (if using) to the pan with the coconut sauce and place the chicken on top. Drizzle the pan juices over the chicken.
- If you like, top with cashews and parsley and serve with lemons and rice. Enjoy!