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Keto Lemon Chicken Thighs
One of our favorite sheet pan recipes is these easy-to-make
keto lemon chicken thighs
. They’re juicy, zesty, affordable, and very low-carb
.
Cook Time
35
minutes
mins
Total Time
35
minutes
mins
Course:
Dinner, Main Course
Cuisine:
American
Servings:
2
people
Calories:
176
kcal
Author:
Matt Dobson
Ingredients
4
whole
Chicken thighs
Bone in. skin on.
2
tbs
Olive oil
Extra virgin
1
whole
Lemon
Zested, juiced and cut into wedges
1
tsp
Garlic powder
1
tsp
Salt
1
tbsp
Ground pepper
1
whole
Red onion
Cut into wedges
8
oz
Green beans
1
whole
Red pepper
Deseeded and sliced
US Customary
-
Metric
Instructions
Add the chicken, one tablespoon of oil, lemon zest, half the lemon juice, garlic, salt, and pepper in a bowl. Mix well and marinate for 30 minutes.
4 whole Chicken thighs,
2 tbs Olive oil,
1 whole Lemon,
1 tsp Garlic powder,
1 tsp Salt,
1 tbsp Ground pepper
Preheat your oven to 200C/400F.
Place the chicken (skin side up), red onion, and half the lemon wedges onto your sheet pan.
1 whole Red onion,
1 whole Lemon
Bake for 20 minutes.
While the chicken is baking, place the green beans, red pepper, remaining oil, and lemon juice into a bowl. Mix well.
1 whole Lemon,
8 oz Green beans,
1 whole Red pepper,
2 tbs Olive oil
Add the vegetable mixture around the par-cooked chicken.
Bake for another 15 minutes or until the chicken is cooked through.
Serve immediately with the remaining lemon wedges.
Notes
Storing: Store lemon chicken thighs in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
Serving:
2
thighs
|
Calories:
176
kcal
|
Carbohydrates:
11
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Cholesterol:
2
mg
|
Sodium:
1173
mg
|
Potassium:
304
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
816
IU
|
Vitamin C:
15
mg
|
Calcium:
58
mg
|
Iron:
2
mg