Roasted Chicken with Vegetables and Herbs

This Roasted Chicken with Vegetables and Herbs is a delightful low-carb supper that combines juicy chicken with a medley of vibrant vegetables. Infused with fresh herbs, it offers a hearty yet healthy meal perfect for any evening.

Ingredients

• Chicken thighs - 2 pieces (about 300g total)
• Zucchini - 1 medium (about 200g), sliced
• Bell pepper - 1 medium (about 150g), chopped
• Carrot - 1 medium (about 70g), sliced
• Olive oil - 2 tablespoons (30ml)
• Garlic - 3 cloves, minced
• Fresh rosemary - 1 teaspoon, chopped
• Fresh thyme - 1 teaspoon, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon - 1, juiced

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large bowl, combine the olive oil, minced garlic, lemon juice, rosemary, thyme, salt, and black pepper.
3. Add the chicken thighs to the bowl and coat them well with the marinade. Let them marinate for about 10 minutes.
4. In a separate bowl, toss the sliced zucchini, chopped bell pepper, and sliced carrot with a drizzle of olive oil, salt, and pepper.
5. Spread the marinated chicken thighs on a baking sheet and arrange the seasoned vegetables around them.
6. Roast in the preheated oven for 30 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the vegetables are tender.
7. Remove from the oven and let it rest for 5 minutes before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 9 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 7 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, aiding muscle repair and growth.
• Rich in vitamins and minerals from the vegetables, supporting overall health.

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