Lemon and Parsley Chicken

I’m a fan of any dish you can cook in just one pan. This lemon and Parsley Chicken recipe is simple, fast and sure to please!

You’ll need a large skillet/ frying pan with a lid. (This can easily be made in larger or smaller quantities, as the measurements are approximate.)

Serve with a salad, mashed sweet potato or steamed vegetables.

from Keirsten’s Kitchen

yield:Approx 6-8 drumsticks
prep time:10 min
cook time:30 min
ready in:40 min
Keirsten lives in Portland, Maine, where she started Keirsten's Kitchen as a side project and developed it into the only Paleo Catering company in the state. She encourages self-experimentation within the Paleo framework, providing nutrition counseling and in-home preparation support along the way. Keirsten combines Keirsten's Kitchen's nutrition perspective with her physical training philosophy in her other self-starting business, Kettle Booty. (All while holding down her full time job as a Case Management Supervisor for a local non-profit organization supporting adults with disabilities!)
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  • Approximately 2 lbs chicken drumsticks
  • 1 medium purple onion, cut into slices
  • 2 Tbsp ghee or coconut oil
  • 2 lemons, cut into quarters
  • 1 small bunch fresh parsley, chopped
  • Sea salt and black pepper to taste
  • In a large skillet, cook onion in ghee or coconut oil over medium heat. Once the onions start to become translucent, add chicken drumsticks. Squeeze the lemon over the chicken. Add lemon rinds to the skillet with the chicken. Add 1/2 the parsley and sea salt and black pepper as desired. Continue to cook over medium heat until one side of the chicken is browned, approximately 10-12 minutes. Flip the drumsticks, cover and continue to cook for approximately 20 minutes, or until the chicken is cooked thoroughly.Garnish with remaining parsley and serve.