Easy Roasted Chicken and Tomatoes – Low Carb and Gluten Free
Try this Easy Roasted Chicken and Tomatoes – Low Carb and Gluten Free recipe, or contribute your own.
Try this Easy Roasted Chicken and Tomatoes – Low Carb and Gluten Free recipe, or contribute your own.
- Carbohydrate 7.20775000014882 g
- Cholesterol 78.96 mg
- Fat 16.3915400007339 g
- Fiber 2.22600008686957 g
- Protein 17.8520800000338 g
- Saturated Fat 4.40821100010277 g
- Serving Size 1 1 serving (278g)
- Sodium 99.020893229236 mg
- Sugar 4.98174991327924 g
- Trans Fat 1.06673750002325 g
- Calories 246 calories
Step-by-step
- Place chicken thighs in a baking dish.
- Wash the Roma tomatoes and cut them in half.
- Place on the same baking dish as the chicken, cut side up.
- Season the chicken and tomatoes with salt and pepper.
- Drizzle the olive oil over the top.
- Sprinkle with fresh thyme.
- Roast at 375 degrees (F) for one hour.
- Serve.
High heat transforms basic proteins and fresh produce into a cohesive pan-sauce without thickeners. Chicken thighs contain sufficient fat to keep the meat moist during a one-hour roast at 375 degrees F. Roma tomatoes possess less internal water than beefsteak varieties, preventing the baking dish from flooding while still releasing enough liquid to mingle with the olive oil.
Managing Dietary Needs and Leftovers
Natural fats form the base of this dish, rendering heavy cream, butter, and flour thickeners completely unnecessary. Selecting bone-in, skin-on cuts ensures the poultry stays succulent while restricting carbohydrates naturally. Leftovers store safely in an airtight container in the refrigerator for up to three days. Shred the cold poultry and toss the pieces into green salads or warm grain bowls on day two.
- If skin fails to crisp, switch the oven to broil for the final three minutes and monitor closely.
- Dry the poultry thoroughly with paper towels prior to seasoning to promote better browning.
- Substitute dried thyme at a ratio of one teaspoon for every tablespoon of fresh herbs if necessary.
