Keto baked chicken with vegetables

Keto 598 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Keto baked chicken with vegetables
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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A complete main course for the keto diet is a vegetable side dish with chicken in one pan. Baked chicken with vegetables is keto-friendly, low in carbs, dairy-free and gluten-free.

Ingredients

Directions

  1. Preheat oven to 220C. Wash the chicken and pat dry with a towel to remove excess moisture. Place all the vegetables to garnish in a cast iron skillet (roaster or glass baking dish). Drizzle with 2 teaspoons of olive oil and season with salt and pepper.
  2. Stuff the chicken with lemon, onion, garlic and fresh herbs. Season the chicken with 1 tablespoon of salt and pepper. Place the chicken in the middle of the pan / pan on top of the vegetables.
  3. Bake for 60-90 minutes (depending on the size of the chicken), until the skin is golden and crispy and the thickest part of the breast has an internal temperature of 73 C (this can be checked with a cooking thermometer).
  4. Remove the chicken from the oven. Lift the chicken up and tilt so that all internal juices cover the vegetables. Return the vegetables, along with the chicken juice, to the oven for another 20 minutes to caramelize the vegetables.
  5. While the vegetables are baking, cut up the chicken. When the vegetables are ready, serve immediately with the chicken.

Keto baked chicken with vegetables



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

A complete main course for the keto diet is a vegetable side dish with chicken in one pan. Baked chicken with vegetables is keto-friendly, low in carbs, dairy-free and gluten-free.

Ingredients

Directions

  1. Preheat oven to 220C. Wash the chicken and pat dry with a towel to remove excess moisture. Place all the vegetables to garnish in a cast iron skillet (roaster or glass baking dish). Drizzle with 2 teaspoons of olive oil and season with salt and pepper.
  2. Stuff the chicken with lemon, onion, garlic and fresh herbs. Season the chicken with 1 tablespoon of salt and pepper. Place the chicken in the middle of the pan / pan on top of the vegetables.
  3. Bake for 60-90 minutes (depending on the size of the chicken), until the skin is golden and crispy and the thickest part of the breast has an internal temperature of 73 C (this can be checked with a cooking thermometer).
  4. Remove the chicken from the oven. Lift the chicken up and tilt so that all internal juices cover the vegetables. Return the vegetables, along with the chicken juice, to the oven for another 20 minutes to caramelize the vegetables.
  5. While the vegetables are baking, cut up the chicken. When the vegetables are ready, serve immediately with the chicken.

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