Keto Lemon Herb Baked Chicken Thighs
Juicy and flavorful chicken thighs baked with a zesty lemon herb marinade, perfect for a satisfying low-calorie keto meal.
20 min
Prep
50 min
Cook
4
Serves
415
Calories
Macros · per serving
34g protein
9g carbs
28g fat
Ingredients
For 4 servings
- 8 chicken thigh
- 2 tablespoon olive oil
- 1 lemon
- 4 clove garlic
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 zucchini
- 1 head broccoli
- 1 red bell pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a small bowl, whisk together olive oil, juice of the lemon, minced garlic, chopped rosemary, thyme, salt, and pepper.
- 3
Place the chicken thighs in a large baking dish and pour the lemon herb marinade over them, ensuring they are well coated. Let them marinate for 15 minutes.
- 4
Meanwhile, cut the zucchini and red bell pepper into thick slices, and chop the broccoli into florets.
- 5
Add the chopped vegetables to the baking dish around the chicken thighs.
- 6
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- 7
Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and has an internal temperature of 165°F (74°C).
- 8
Serve the baked chicken thighs with the roasted vegetables.
Cook it this week.
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