Roasted Chicken with Garlic and Vegetables

This Roasted Chicken with Garlic and Vegetables is a flavorful low-carb dish that combines tender chicken with aromatic garlic and a medley of fresh vegetables. Perfect for a satisfying American supper, it's both nutritious and easy to prepare.

Ingredients

• Chicken thighs - 4 pieces (about 500g)
• Olive oil - 2 tablespoons
• Garlic - 6 cloves, minced
• Zucchini - 1 medium, sliced
• Red bell pepper - 1 medium, chopped
• Asparagus - 150g, trimmed
• Dried thyme - 1 teaspoon
• Dried rosemary - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon - 1, juiced

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine olive oil, minced garlic, dried thyme, dried rosemary, salt, pepper, and lemon juice.
3. Add the chicken thighs to the bowl and coat them evenly with the marinade. Let it marinate for 15 minutes.
4. While the chicken is marinating, prepare the vegetables by slicing the zucchini, chopping the red bell pepper, and trimming the asparagus.
5. Arrange the marinated chicken thighs on a baking sheet lined with parchment paper.
6. Surround the chicken with the prepared vegetables, drizzling with a little extra olive oil if desired.
7. Roast in the preheated oven for 30-35 minutes or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
8. Remove from the oven and let it rest for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 650 mg
• Cholesterol: 120 mg
• Total Fat: 30 g
• Saturated Fat: 7 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and recovery.
• Rich in vitamins and minerals from the vegetables, promoting overall health.

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