Main meal
Chicken thighs with lemon and olives
One sheet pan, skin that crisps while the olives and lemon turn into a sauce underneath, and nothing to do for the last half hour.
4gnet carbs
32gfat
38gprotein
456kcal
Per serving40 minServes 4
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Ingredients
For the whole dish · serves 4
- Chicken thighs, bone in1½ lb
- Green olives3½ oz
- Lemon1
- Garlic4 cloves
- Chicken stock8 fl oz
- Olive oil4 tbsp
- Dried oreganoa good pinch
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Cucumber, tomato and olive salad
+5g net · 130 kcal · 10 min · together 9g net, 586 kcal
Method
6 steps · 40 minutes
- Heat the oven to 400F. Dry the chicken skin thoroughly and salt it — this is the difference between crisp and leathery.
- Sear the thighs skin-side down in a dry ovenproof pan over medium heat for 8 minutes. Do not move them; the fat needs to render out before the skin will release.
- Turn them over and scatter in the halved olives, sliced garlic and the lemon cut into thin wedges.
- Pour the stock around — not over — the chicken, so the skin stays above the liquid.
- Roast 25 minutes, until the thickest thigh reads 170F at the bone and the skin is deep gold.
- Rest 5 minutes, then squeeze the roasted lemon wedges into the pan juices and spoon them over.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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