Description
This complete meal has chicken and vegetables and is made in the oven roasted.
Ingredients
- 4-5 chicken thighs with skin and bones
- 3 Tbsp avocado oil (high heat)
- 2 red peppers remove seeds and slice
- 4 medium zucchini cut into 3/4 inch slices
- 1 large onion quartered 3/4 inch thick
- 2 Tbsp dried parsley (crush in hand while applying)
- 4 garlic cloves minced
- Salt and Pepper
Instructions
- Preheat oven to 400 degrees.
- Cut all the veggies as indicated above then put them in a bowl to season. Take one 1 tbsp of dried parsley. Hold the parsley in your hand then crush the parsley while adding to the veggies. This helps the parsley coat the veggies more evenly.
- Add 1 tbsp of avocado oil and 2 minced garlic to the veggies. Then add salt and pepper to the veggies. Set aside.
- Place the chicken thighs in a bowl to be seasoned. Add 2 tbsp of avocado oil. Add 1 tbsp of dried parsley. In your hand crush the parsley, as you did with the veggies. This makes the parsley finer and easy to mix well with the chicken. Add salt and pepper to the chicken thigh.
- Cover the cookie sheet (Affiliate Link) with parchment paper (Affiliate Link) for easy cleaning. Then, add the seasoned veggies to the sheet. Then nestle the chicken thighs (skin side up) in the veggies. Make sure the veggies are touching the parchment paper (Affiliate Link) to get browner skin.
- Place in the oven for 20 minutes then pull it out and turn chicken and veggies over for another 20 minutes.
- Take out and cover with foil for 5-10 minutes to cool down.
- Transfer to a serving platter (Affiliate Link) for serving and enjoy. Feel free to add olive oil (Affiliate Link) or MCT oil for extra fat before eating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: roasted vegetables
- Cuisine: american, keto
Nutrition
- Serving Size: 1 piece of chicken and 1/4 amount of veggies
- Calories: 650.19 kcal
- Sugar: 9.09 g
- Sodium: 1223.2 mg
- Fat: 47.52 g
- Saturated Fat: 11.27 g
- Trans Fat: 0.18 g
- Carbohydrates: 16.13 g
- Fiber: 4.52 g
- Protein: 39.81 g
- Cholesterol: 212.78 mg