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!
- 4 chicken thighs
- 1 lemon
- 6 sprigs thyme
- 2 packets butter
- 2 ﬁngerling potatoes
- 2 cloves garlic
- 1 head broccoli
- 1 tablespoon olive oil
- kosher salt
- black pepper
- large ovenproof pan
Also, get two free plates from Plated! (Nope, I’m not affiliated, just love ’em!)