One-Pan Lemony Chicken Bake

Here’s what you need:

- 2 pounds bone-in, skin-on chicken thighs

- 3 tbsp olive oil

- Salt & pep

- 1 shallot, minced

- 3 tbsp fresh dill, finely chopped

- 5 garlic cloves, minced

- 1 tsp lemon zest

- 2 tbsp Dijon mustard

- 1/4 cup grated pecorino

- 2 lemons

- 2 tbsp parsley, chopped (for garnish)

- 4 lemon wedges (for garnish)


Here’s how I made it:

1.Preheat oven to 425°F.

2.Pat the chicken dry and place in a baking dish.

3.Massage with 2 tbsp olive oil, season with salt + pepper.

4.Add shallot, dill, garlic, lemon zest, mustard, pecorino, and 4 tbsp lemon juice.

5.Rub everything into the chicken. Let sit for 30 mins to 2 hrs if possible.

6.Pour the remaining 2 tbsp lemon juice over the top + drizzle with the last tbsp of olive oil.

7.Bake for 30-35 mins. Baste with pan juices, then bake 10-15 more until golden and cooked through.

8.Spoon the drippings over the top, garnish with parsley + lemon wedges, and serve!

Click here to get more such delicious keto recipes


Comments

Post a Comment

Popular posts from this blog

Smashed Broccoli Chips

If you don't think you like broccoli, I promise you’re going to love these smashed broccoli chips. They’re perfect for dipping, they texture is amazing - light, crispy, and delicious. Pair them with either a premed sauce, or a simple creamy sriracha sauce below and you’ve got a fun veggie to work with. Here is how I made them: 
1️⃣ Boil 1.5-2 lbs of broccoli florets (larger ones are better for smashing!) in salted water for 6-6.5 mins. For smaller florets, boil 1 minute less. 2️⃣ When done, immediately transfer them to an ice bath to stop cooking, then pat dry with a paper towel.
 3️⃣ Line a baking sheet with parchment paper. Add a thin layer of finely shredded Parmesan or pecorino cheese, place broccoli on top, and gently smash each one using the bottom of a cup or jar. 
4️⃣ Mix 5 tbsp avocado oil, 1/2 tsp oregano, 1 tsp Chile lime seasoning, 1 tsp smoked paprika in a small bowl. Then brush this over the smashed broccoli. 
5️⃣ Roast at 425°F for 25-30 mins (adjust based on your cr...
Read more

HIGH PROTEIN CHICKEN ENCHILADA BAKE

This is a super easy bake you can make that packs 42g protein a serving. The best part? You can use frozen veggies and precooked chicken, and even combine everything in one dish to keep it as simple as possible! Feel free to adjust however way you wish, and even add rice, quinoa, or pasta to the mix. You can also use my low carb pasta or rice for a boost of protein too. Your call! Here’s how to make it: 1. Preheat oven to 400F. 2. Heat a large, oven-safe skillet over medium heat. Add the oil. When it glistens, add the chopped onion and broccoli. Cover and cook, stirring occasionally, for 3-4 minutes to let the veggies soften. If the veggies appear too dry, add a splash of water or chicken broth. 3. Stir in the chopped spinach, salt, pepper, chili powder, and pre-cooked chicken. 4. Transfer chicken and veggie mixture to a casserole dish. 5. In a bowl, whisk together the Greek yogurt and enchilada sauce, then pour over casserole dish. Top with cheese blend. 6. Transfer to the oven and he...
Read more