Crispy Lemon + Thyme Stuffed Chicken Thighs

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I kind of love lemons. Like, just give them all to me. Shove them in every crevice of every food I eat and drink and let me love it.

That’s sort of what happened with this recipe, and that’s probably why I adore it. 

As you probably know by now, I subscribe to Plated and get ingredients for two meals sent to me every week. I always keto-ize them, but this one needed very little tinkering.

Before you scoff at the fingerling potatoes, hear me out. I’ve been reading a lot lately about starches and how you should have some starch (not grains) every 3-7 days for a balanced diet. I’m all about balance. Besides, I had plenty of carb-room left for the day. Like, all of it.

So for this recipe, I allowed TWO fingerling potatoes. Not just because I wanted to try out some starch but also because I didn’t want my chicken to burn, y’hear?

Don’t want to opt for the starch? Figure out something else to throw under your chicken. I was going to do green beans and be good, but they weren’t looking so hot after a whopping two days in the fridge. Does anybody else have this problem, or is it just me?



But I digress, let’s get to the chicken, which had the most delicious, crispiest skin I’ve ever had. Thanks Plated! 

Ingredients

  • 4 chicken thighs
  • 1 lemon
  • 6 sprigs thyme
  • 2 packets butter
  • 2 ļ¬ngerling potatoes
  • 2 cloves garlic
  • 1 head broccoli
  • 1 tablespoon olive oil
  • kosher salt
  • black pepper
  • large ovenproof pan

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Also, get two free plates from Plated! (Nope, I’m not affiliated, just love ’em!)

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Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)

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