This baked chicken and vegetable dish utilizes those low-carb foods to bring volume.
I also love that it can be easily modified to make it completely dairy free too. To do this, make flavored butter with coconut oil. Just sub the butter with solid coconut oil, and keep it in the fridge until the very last step in the instructions.
I also appreciate that it’s a breeze to make. No simmering. No glazing. Even non-cooks can make this delicious dinner without breaking a sweat.
- 1 onion, sliced
- 1 fennel bulb, sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced,
- 1 bunch broccoli, cut
- 8 chicken thighs, skin on
- 1/4 tsp Salt and pepper
- 1 tbsp ghee
- 3 tbsp Lemon juice
- 3 tbsp fresh herb mix (oregano, basil, thyme, parsley, etc)
- 4 oz Butter
- 2 tsp lemon zest
- 2 cloves garlic minced
Make herb butter by mixing the following ingredients: 4 oz butter, 1/2 tsp salt and pepper, 2 tsp lemon zest, 2 cloves garlic minced, 1 tbsp lemon juice, and 2 tbsp fresh herbs. Set it aside for later use. Preheat the oven to 400f. Place the vegetables in a baking sheet.
Season the chicken thighs with salt and pepper. Heat a large skillet and add the ghee (for non-dairy, add avocado oil). Once hot, place the chicken skin side down. Cook for about 5 minutes and flip them to cook for an additional 1 minute.
Place the chicken on top of the vegetables, skin-side up. Drizzle with 2 tablespoons of lemon juice. Top the vegetables and chicken with the herb butter you made in Step 1.
Bake for 10-13 minutes and toss around to get heat all around. Bake for additional 10-12 minutes. Make sure chicken’s internal temperature reaches 165F before removing from the oven.
Sprinkle the fresh herbs and serve.
Per Serving (2 chicken thighs and vegetables): 479 calories, 33.5 g fat, 32.5g protein, 13.3g total carbs, 8.7g net carbs.