I love an easy recipe that tastes like I have been in the kitchen all day! Lebanese Chicken is one of those recipes. This chicken is so incredibly delicious, and it all started with Facebook.
I see recipes on Facebook every day. It isn’t often that I actually go to the kitchen and prepare what I see. I often have good intentions, but I typically do not follow through.
The one recipe that I did try was incredibly tasty and came together in a matter of minutes. My family loved it, and it has become a staple at our house.
Before keto, I used a whole, cut-up chicken. Now, I prefer to cook chicken thighs, but leg quarters would also be a great choice.
Carrots are optional to this dish. If you prefer to add them peel a couple and cut into 3-inch pieces. Add to the pan with the onions and tomatoes. Adjust the macros for this addition.
Serve this with the fabulous pan drippings on top of riced cauliflower. Serve with a side salad, and you have a meal your family and friends will love.
Keto Lebanese Chicken
Ingredients
- 4 tbsp. extra-virgin olive oil
- 1 whole chicken cut up or 8 pieces chicken (at least 4 pieces dark meat)
- 1 med. onion cut into wedges, layers separated
- 2 med. Roma tomatoes cut into wedges
- 6-8 cloves garlic peeled
- 1/2 tsp. dried oregano
- 1 lg. lemon juiced
- salt and pepper to taste
- carrots peeled and cut into 2" pieces, if desired
Instructions
- Preheat oven to 500℉.
- Drizzle 1 tbsp. olive oil on the bottom of a very large pan (I use a 12 x 15 metal pan with sides). Do not use glass or ceramic).
- Place chicken, skin side up, on the pan without overlapping or overcrowding.
- Place tomato wedges, onion pieces, and garlic around and in between chicken.
- Squeeze lemon over chicken and vegetables.
- Sprinkle with oregano, salt and pepper.
- Bake 20 to 30 minutes, or until internal temperature of chicken reaches 165°F. Serve with pan drippings.
Notes
