Rosemary Chicken Low Carb
Elevate your weeknight dinner with this flavorful and easy-to-make Rosemary Chicken Low Carb recipe! Featuring crispy, golden-brown chicken thighs infused with fresh rosemary, garlic, and a zesty splash of lemon juice, this dish delivers both bold flavors and wholesome ingredients. Served alongside perfectly sautéed zucchini, mushrooms, and red bell peppers, this meal is a low-carb delight that’s as nutritious as it is satisfying. Ready in just 50 minutes, this one-pan oven-roasted chicken is perfect for busy evenings while still feeling fancy enough for entertaining. Plus, the rich rosemary-garlic sauce ensures every bite is packed with savory goodness! Whether you're keto-curious or just looking for a healthy dinner option, this low-carb chicken recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Fresh rosemary
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Zucchini, sliced
- 1 cup Mushrooms, sliced
- 1 medium Red bell pepper, diced
- 1 tablespoon Butter
- 0.25 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 3–5 minutes until the skin is golden brown. Flip and cook for an additional 2 minutes.
Remove the chicken from the skillet and set aside. Discard any excess grease, leaving about 1 tablespoon of oil in the pan.
Lower the heat to medium, add minced garlic, and sauté for 30 seconds until fragrant.
Add rosemary, lemon juice, and chicken broth to the skillet, stirring to combine. Place the chicken thighs back into the skillet, skin-side up.
Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is in the oven, heat the remaining olive oil and the butter in a separate skillet over medium heat.
Add sliced zucchini, mushrooms, and diced red bell pepper. Sauté for 5–7 minutes until the vegetables are tender but still slightly crisp. Season with a pinch of salt and pepper to taste.
Once the chicken is done, remove the skillet from the oven and let it rest for 5 minutes.
Serve the rosemary chicken thighs alongside the sautéed vegetables. Spoon some of the rosemary-garlic sauce from the skillet over the chicken for extra flavor.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 3109 mg | 135% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 16.5 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 172 mg | 13% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2973 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
