Lemon Butter Chicken with Dollop Ghee

Posted by Tara Whelan on

So Dollop Ghee is now in stock and you may recall from my blog post heralding its imminient arrival that I promised some recipes that make use of this fabulous product.

This is technically Lemon Ghee Chicken, but let's face it, butter just sounds better.  Chicken thighs are marinated in a deliciously rich pour-over sauce that consists of ghee, coconut cream, garlic, lemon zest/juice and fresh rosemary.  The sauce goes all over the chicken prior to baking, making it a seriously tasty and easy meal! If you're not mad on chicken thighs- and I'm not- go ahead and use chicken fillet instead.


8 chicken thighs, bone-in skin-on
1 lemon, zested and juiced
3 tablespoons Dollop Ghee
1/4 cup coconut cream (I like Patak's sachets for convenience)
2 garlic cloves, crushed (or more or less, to taste)
1/2 teaspoon salt
2 tablespoons chopped fresh rosemary


  1. Preheat the oven to 190 degrees C, place the chicken thighs skin side down in a baking pan.
  2. Sprinkle lightly with salt then flip over skin side is up. Set aside.
  3. In a medium saucepan combine lemon zest and juice, ghee, coconut cream, garlic powder, salt, and rosemary.
  4. Stir over medium heat until well mixed.
  5. Pour the mixture over the thighs and bake for 50 minutes or so.
  6. If you want the skin crispy, turn up the oven to 240 degrees C and bake for an additional 5-10 minutes.


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