Roasted Chicken Thighs with Lemon-Broccoli Rabe
Nutritional Information
Crispy roasted chicken thighs served with bright, slightly bitter broccoli rabe and a squeeze of lemon — entirely whole-food and keto-centered.
This recipe is originally for 2 servings. How many are you cooking for today?
- 10 5/8 ozs bone-in, skin-on chicken thighs (2 medium)
- 7 ozs broccoli rabe (rapini), trimmed
- 2 cloves garlic, thinly sliced
- 1 tablespoon fresh lemon juice
- 1 pinch sea salt and black pepper
Preheat oven to 220°C (425°F). Season chicken thighs salt and pepper.
Place chicken thighs skin-side up on a baking tray and roast 30–35 minutes until skin is golden and internal temperature reaches 74°C (165°F).
Meanwhile, blanch broccoli rabe in boiling water for 1–2 minutes, then shock in cold water.
In a warm pan, briefly toss broccoli rabe with sliced garlic and lemon juice using the pan’s residual heat from the chicken resting (no added oil needed). Season to taste.
Plate chicken thighs alongside the lemon-broccoli rabe and serve.
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