The Keto Lady Mediterranean Roasted Chicken with Vegetables

Ingredients:

• For the Marinade:

• ½ cup olive oil (preferably Greek)

• ¼ cup fresh lemon juice (or red wine vinegar)

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 2 teaspoons dried oregano

For the Chicken:

• 6 bone-in, skin-on chicken thighs (about 2 pounds)

• Salt and pepper to season

• 1 cup cherry tomatoes (about 5 ¼ ounces)

• 1 medium zucchini, sliced

• 2 bell peppers (choose different colors for a vibrant dish), sliced

• ½ cup Kalamata olives

• ½ cup feta cheese, crumbled (about 2 ounces)
  

Instructions

1. Preheat your oven to 400°F.

2. In a small bowl, mix together the olive oil, lemon juice (or vinegar), salt, pepper, and oregano to make the marinade.

3. Season the chicken thighs with salt and pepper, and place them in a large resealable bag or shallow dish. Pour the marinade over the chicken, seal, and refrigerate for at least 30 minutes (or overnight for more flavor).

4. In a baking dish, arrange the marinated chicken thighs. Scatter the cherry tomatoes, zucchini, bell peppers, and Kalamata olives around the chicken.

5. Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

6. Once out of the oven, sprinkle the crumbled feta cheese over the chicken and vegetables, and serve hot.

7. Bake at 375 for about 25 mins or until bubbly!

Macros (per serving, based on 6 servings):

• Calories: 430

• Protein: 31g

• Fat: 33g

• Carbs: 10g

• Fiber: 3g

• Net Carbs: 7g