Introducing a keto-friendly culinary delight that's bursting with flavor and wholesome goodness: Lemon Herb Roasted Chicken with Spring Vegetables. This vibrant dish not only satisfies your taste buds but also adheres to your low-carb lifestyle. Succulent chicken breasts or thighs marinated in zesty lemon, garlic, and aromatic herbs steal the show, while tender spring vegetables add a burst of freshness to every bite. It's a meal that's as delightful to prepare as it is to savor, making it perfect for any occasion where you crave a healthy, hearty option.
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Ingredients:
For the Lemon Herb Roasted Chicken:
- 4 chicken breasts or thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary)
- Salt and pepper to taste
For the Spring Vegetables:
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
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Preheat your oven to 400°F (200°C).
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In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, thyme, rosemary, salt, and pepper to make the marinade for the chicken.
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Place the chicken breasts or thighs in a baking dish and pour the marinade over them, ensuring they are evenly coated. Let them marinate for at least 15-20 minutes.
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While the chicken is marinating, prepare the spring vegetables. Place the asparagus, cherry tomatoes, zucchini, and yellow squash on a baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat.
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Arrange the marinated chicken pieces on the baking sheet with the vegetables, skin side up.
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Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender, with slightly caramelized edges.
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Once cooked, remove from the oven and let the chicken rest for a few minutes before serving.
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Serve the Lemon Herb Roasted Chicken with the spring vegetables on the side, and garnish with additional fresh herbs if desired.
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