Ingredients:

• 10 Golden Phoenix® chicken thighs, skin-on, bone-in
• 1 small bunch cilantro
• 1 lemon, zested, juiced
• 2 limes, juiced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon  Brazilian Seasoning
• 1 tablespoon creole seasoning
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon oregano, crushed
• 1/2 tablespoon black pepper
• 1/2 tablespoon paprika

        For the Cream Gravy (Sauce):

• 2 tablespoons olive oil
• 2 tablepoons butter
• 1 lemon, zested, juiced
• 3 tablespoons flours
• 3 cups chicken broth, low sodium
• 1 tablespoon black pepper
• 1 tablespoon salt
• 2 tablespoons creole seasoning
• 2 tablespoon garlic powder
• 2 tablespoons onion powder
• 1/2 cup heavy cream
• dash hot sauce

Directions:

1. Rinse chicken and pat dry, put into a freezer bag or glass dish.
2. Mix all spices, cilantro, lemon juice, zest, olive oil, and lime juice in a blender and blend well.
3. Coat chicken with marinade on both sides and under the skin, marinate in the refrigerator at least 3 hours, preferably overnight.
4. Remove chicken from refrigerator, remove from marinade, bring to room temperature, place in a greased baking dish.
5. Bake chicken at 350 degrees for 40-50 minutes until juices run clear.
6. Baste chicken with pan juices the last 20 minutes of cooking time and before serving.
7. Broil chicken the last 5 minutes of cooking to crisp the skin.

To Prepare Cream Gravy:

1. Add butter and olive oil to pan, whisk in flour and cook for about 2 minutes, add spices and broth, mix well, bring to boil, reduce heat, stir in cream and hot sauce, simmer for about 5 minutes.
2. For thinner gravy add more broth if desired.