Deviled chicken (Keto)

 

Makes 4 servings

• 8 skinless bone-in chicken thighs (2½ to 3 pounds)
• ¼ cup olive oil
• 3 tablespoons lemon juice
• 6 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 3 tablespoons butter, softened
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ¾ teaspoon coarse salt
• ¼ teaspoon black pepper
• Lemon wedges

1. Place chicken in large resealable food storage bag.
2. Combine oil, lemon juice, garlic and red pepper flakes in small bowl ; pour mixture over chicken, seal bag, turn to coat and refrigerate at least 1 hour up to 8 hours, turning once.
3. Preheat oven to 375F ; spray sheet pan with nonstick cooking spray.
4. Place chicken on prepared pan, brush with some of marinade ; bake 40 to 45 minutes or until cooked through (165F).
5. Meanwhile, combine butter, sage, thyme, salt and pepper in small bowl, mix well.
6. Transfer chicken to serving platter ; spread herb butter over chicken.
7. Serve with lemon wedges.

Per serving

• 550 calories
• 34g total fat
• 3g carbs
• 3g net carbs
• 0g dietary fiber
• 56g protein

BON APPÉTIT