Roasted Chicken Thighs with Broccoli and Toasted Almonds
Nutritional Information
Crispy skin-on chicken thighs roasted with broccoli and finished with a sprinkle of toasted whole almonds — all whole ingredients, the chicken skin supplies the fat for a keto plate.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 skin-on chicken thighs (about 1 lb / 450 g total)
- 12 ozs broccoli florets
- 1 cup whole almonds, roughly chopped
- 1 teaspoon fresh lemon juice
- 1 teaspoon crushed garlic
- To taste sea salt and pepper
Preheat oven to 425°F (220°C). Arrange chicken thighs on a rimmed pan, season with salt, pepper, and garlic.
Roast 25–30 minutes until skin is golden and internal temperature reaches 165°F (74°C). Add broccoli halfway through roasting to char the florets slightly.
Meanwhile, toast chopped almonds in a dry skillet over medium heat until fragrant (1–2 minutes). Sprinkle almonds and lemon juice over plated chicken and broccoli.
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