Herbed Chicken Thighs with Zucchini Ribbons
Nutritional Information
Crispy skin-on chicken thighs roasted with rosemary and garlic served over fresh zucchini ribbons — fats come from the chicken skin for a keto-friendly whole-food meal.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 pieces bone-in, skin-on chicken thighs (about 300 g total)
- 2 pieces medium zucchini (about 200 g), sliced into ribbons
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 piece lemon wedge, for serving
Preheat oven to 425°F (220°C). Pat chicken thighs dry, season with minced garlic and chopped rosemary. Place skin-side up on a baking tray.
Roast chicken 30–35 minutes until skin is crispy and internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes.
While chicken cooks, shave zucchini into ribbons with a peeler, toss briefly in a bowl with a squeeze of lemon, and serve under the rested chicken.
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