Step 1

Preheat oven to 350 and heat a cast iron skillet over medium heat.

Step 2

Add butter to skillet. Once butter is melted, add chicken thighs skin side down to skillet and cook for ~6 minutes.

Step 3

Once skin looks crispy, flip and cook for another 4-6 minutes (skin should be crispy and golden brown on each side but chicken will not be fully cooked)

Step 4

Remove chicken from skillet and place on a plate. Add garlic to pan and saute for 1 minute until fragrant.

Step 5

Add lemon juice & broth to deglaze. Add chicken back to pan.

Step 6

Place skillet in the oven and bake for 25 minutes or until internal temp reaches 165F.

Step 7

Top with parsley and serve with cauliflower rice or other low carb vegetable.

Step 8

Best stored in air tight container in the fridge up to 5 days.