One Pan Chicken

 These are going to be the juiciest, tastiest, one-pan chicken you’ll ever make.

It all comes down to an amazing marinate, and pair it with my simple spicy everyday sauce that you’ll want to slather on everything. The sauce is in my new cookbook!

I love using bone-in skin-on chicken thighs as they add lots of flavor and keep it juicy throughout the cooking process, and remember, you can always remove this after its done cooking or use skinless if you prefer.

I ended up having two thighs with my lowcarb @Kaizen Food Company rice and a simple cucumber salad for the perfect healthy meal with over 45g protein.

Here is how I made it (make more if you want more):

1.Add 4 skin-on bone-in chicken thighs to a bowl. Dab dry with a paper towel.

2.Grab a medium mixing bowl to make the marinade. Add 3 tbsp olive oil, 2 tbsp tomato paste, 4-5 minced garlic cloves, the zest and juice of 1 large lemon, two very generous pinches salt, pepper, 1 tbsp smoked paprika, 1 tbsp oregano, 1/4 to 1/2 tsp cayenne pepper. Mix very well.

3.Add marinade to the chicken and massage into the chicken, covering all sides. Let this soak up the flavors for 2-6hrs, but ideally overnight.

4.When you’re ready to eat, remove chicken from fridge and let it come up to room temp before putting in the oven.

5.Place chicken on a wire rack pop into the oven at 425F for 37-40 mins. Time varies by oven.

6.While thats going, make your sauce. I processed 3tbsp thick greek yogurt (or labneh), a handful fresh mint (3 tbsp), 2 scallions, 1/2 large jalapeño, 1 tbsp olive oil, the juice of half a lemon, and a couple pinches of salt + pepper. Process well, taste, and adjust to your liking.

7.Plate up your chicken, and serve however way you wish. It goes amazing with regular rice, quinoa, or if you’re lowcarb/keto my high protein kaizen rice along with a simple cucumber salad and lots of sauce.

ENJOY!

Click here to get more such delicious keto recipes


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