• First, preheat oven to 400 Fahrenheit.
• Second, stir together all the spices the salt, dill weed, black pepper, and lemon zest.
  1 tsp pink salt, 1 tsp dried dill weed, 1/2 of a whole zest of half a lemon, 2 tbsp whole dill weed finely chopped, 1/2 tsp black pepper, 8 whole chicken thigs
• Third, rub a little of the spice under the skin, on the top of the skin.
• Fourth, place an ovenproof frying pan with the avocado oil on the stove and turn it on to medium heat.
  2 tsp avocado oil
• When the pan is hot add chicken to the pan, fry skin down for 3- 4 minutes.
• This allows the skin to become crispy.
• Flip the chicken and cook another 3 - 4 minutes.
• Add chopped fresh dill weed, onion, and chicken broth to the pan.
  2 tbsp chopped onion , 1/4 cup chicken broth
• Place pan in the oven and bake for 35 minutes.
• Remove from the oven.
• Lastly, place the chicken onto a serving platter and serve.

Cream Sauce

• First, be careful to use a hot pad on the panhandle and place the frying pan on the stove on medium heat.
• Second, add chicken broth, and heavy cream, and cook for 5 to 6 minutes stirring occasionally.
  1/4 cup chicken broth, 1/2 cup heavy cream
• Third, the sauce will reduce and thicken.
• Lastly, it is not meant to be gravy but a light sauce to dip your chicken into.