In large bowl, whisk garlic ghee, lemon juice, vinegar, salt, thyme, red pepper flakes, and black pepper.
Add chicken, and toss to coat evenly. Then cover bowl.
Marinate anywhere from 30 minutes to 24 hours.
After marination, preheat oven to 425 degrees Fahrenheit .
On a baking sheet, place aluminum foil and a wire rack on top. (If you don’t have a wire rack you can also put directly on the foil)
Place chicken skin down in a single layer on wire rack. Discard the extra marinade or simmer on the stove for 10 minutes and set aside.
Leave chicken in oven (40 minutes) until skin has darkened. Be sure the chicken’s inside temperature reads slightly in excess of 170 degrees Fahrenheit.
Serve as many as you need, the rest are best kept in an airtight freezer bag.