Low Carb Roasted Chicken and Herbed Potatoes
Savor the perfectly balanced flavors of this Low Carb Roasted Chicken and Herbed Potatoes recipe—a wholesome and satisfying meal that's both healthy and comforting. Succulent bone-in, skin-on chicken thighs are marinated in a fragrant blend of olive oil, garlic, rosemary, thyme, and zesty lemon juice, then roasted to golden perfection alongside tender baby potatoes infused with fresh parsley. This one-pan dish not only saves you time in the kitchen but also delivers a rich medley of crispy textures and vibrant herbaceous notes. Ready in just over an hour, this easy dinner option is low in carbs and high in flavor, making it perfect for busy weeknights and casual family gatherings. Pair with a crisp green salad or your favorite steamed vegetables for a complete, guilt-free meal!
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Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 grams baby potatoes, halved
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
In a large bowl, mix 2 tablespoons of olive oil, minced garlic, chopped rosemary, thyme, lemon juice, salt, and black pepper.
Step 3
Add the chicken thighs to the bowl and coat them well with the marinade.
Step 4
Let the chicken marinate for at least 10 minutes to allow the flavors to infuse.
Step 5
While the chicken is marinating, in another bowl, toss the halved baby potatoes with the remaining 1 tablespoon of olive oil, salt, and parsley.
Step 6
Place the marinated chicken thighs on one side of a large baking sheet.
Step 7
Arrange the herbed potatoes on the other side of the baking sheet, ensuring they are in a single layer for even roasting.
Step 8
Roast in the preheated oven for 45 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are golden brown and tender.
Step 9
Halfway through roasting, turn the potatoes for even cooking.
Step 10
Once done, let the chicken rest for a few minutes before serving.
Step 11
Serve the roasted chicken thighs with herbed potatoes on the side, garnished with additional fresh parsley if desired.
Nutrition Facts
| Serving size | (1201.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2050.3 |
| Total Fat 135.7g | 0% |
| Saturated Fat 33.1g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 486mg | 0% |
| Sodium 2890.7mg | 0% |
| Total Carbohydrate 95.8g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 5.0g | |
| Protein 119.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 170.2mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 3403.0mg | 0% |
Source of Calories