Roasted Garlic & Lemon Chicken Thighs

These chicken thighs are smothered in a lemon butter sauce that is full of flavor. It's made with grass-fed butter and Paleo friendly.



  • 20 garlic cloves
  • 2 lbs. boneless, skinless chicken thighs
  • 3 T capers
  • 2 T fresh lemon juice
  • 2 C chicken broth
  • 8 T grass-fed butter, cut into cubes and cold
  • 1 T fresh sage, minced
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 3 T avocado oil
  • 2 T ghee


  1. Preheat the oven to 400 degrees. Place the garlic cloves in tin foil and drizzle with 1 tablespoons of avocado oil. Wrap the garlic and oil up tight and place in the oven for 30-40 minutes. The garlic should be soft and slightly brown when it is roasted.
  2. Sprinkle the chicken with salt and pepper, making sure both sides of the chicken are seasoned. Add 2 tablespoons of avocado oil to a large sauté pan on medium heat. Once the pan is hot, add the chicken thighs and sear until golden brown, then flip and sear the other side. After both sides have been seared, transfer the chicken to an oven-safe dish and bake for 8-12 minutes. The chicken should no longer be pink when it is fully cooked.
  3. While the chicken is in the oven, add the broth to the pan and bring it to a boil. Add the capers, lemon juice, sage, and butter to the pan. Reduce the sauce down until it becomes slightly thickened and has a velvety consistency, about 10 minutes
  4. Remove the sauce from the heat, add the chicken and garlic in, and serve with your favorite roasted vegetable.