Keto Chicken Piri-Piri with Roasted Vegetables

Ingredients

• 4 each Chicken Thighs (bone-in, skin-on)
• 4 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 4 cloves Garlic (minced)
• 1-2 tsp Piri-Piri Peppers (or chili flakes)
• 1 tsp Smoked Paprika
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 cups Broccoli Florets
• 2 medium Bell Peppers (sliced)
• 2 medium Zucchini (sliced)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a medium bowl, whisk together the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 4 cloves of minced garlic, 1-2 teaspoons of piri-piri peppers (or chili flakes), 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. This is your marinade.
3. 3Place the 4 bone-in, skin-on chicken thighs in the bowl with the marinade. Use your hands to rub the marinade all over the chicken. Let the chicken marinate in the bowl for at least 15 minutes.
4. 4In a large bowl, combine the 2 cups of broccoli florets, 2 sliced medium bell peppers, and 2 sliced medium zucchini. Add the remaining 2 tablespoons of olive oil, a pinch of salt, and a pinch of black pepper to the vegetables. Toss everything together until the vegetables are evenly coated.
5. 5Spread the seasoned vegetables in a single layer on a large baking sheet. Place the 4 marinated chicken thighs on top of the vegetables, ensuring they are not overcrowded.
6. 6Roast in the preheated oven for 35-40 minutes. The chicken is cooked through when its internal temperature reaches 74°C and the juices run clear. The vegetables should be tender and slightly browned.
7. 7Carefully remove the baking sheet from the oven. Let the chicken rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute, making the chicken more moist.

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