#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
10 min
cook time
1 h 0 min
ready time
1 h 10 min
Moderate Carb Lemon Garlic Chicken and Potato Pan
This lemon and garlic chicken skillet makes an easy and mouthwatering dinner and is one of the best carb-cycling chicken recipes. The charred chicken thighs pair perfectly with the soft potatoes, sour sauce, and creamy roasted garlic. This meal is prepared using basic ingredients and requires just 20 minutes of active prep and cook time. You can never go wrong with a tasty and budget-friendly meal that can feed a crowd.
How can you customize this recipe?
This skillet recipe is very forgiving and can be customized to your liking. You can swap the potatoes for other starchy veggies like sweet potato or cassava. If you aren’t interested in moderate-carb recipes, you can swap the potatoes for artichoke hearts, zucchini, celeriac, or parsnip. Feel free to swap the chicken thighs for chicken breast, salmon, or cod fillets.
What can you serve this recipe with?
This chicken and potato pan is a nutritious, satiating, and balanced meal on its own. You can serve it with a simple low-carb side dish like mashed cauliflower, cauliflower rice, a green salad, or steamed vegetables. These juicy chicken cutlets will also pair perfectly with roasted vegetables like these: roasted brussel sprouts.
Is this recipe suitable for meal prep?
Absolutely! This dish is just as tasty the next day. Preparing a larger batch of carb cycling recipes is quick and easy and will provide you with ready-to-eat lunches for a couple of days. After baking, allow the chicken and veggies to cool, then transfer each portion to an airtight container. When ready to eat, heat it in the microwave for a couple of minutes until hot through. .
Net Carbs
18.3 g
Fiber
1.9 g
Total Carbs
20.2 g
Protein
33.5 g
Fats
21.7 g
414 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken thigh with skin
6 large
Salt
1 tsp
Black pepper
0.5 tsp
Extra virgin olive oil
3 tbsp
Red onion
1 medium - 2 1/2" diameter
Baked potato, plain, skin not eaten
400 g
Garlic
4 clove
Whole Garlic Head
1 serving
Lemon
1 medium - 2 1/8" diameter
Lemon Peel Or Zest Raw (Copy)
1 tbsp
Lemon juice
2 tbsp
Chicken broth
2 cup
Fresh thyme
4 Sprig
Recipe Steps
steps 6
1 h 10 min
Step 1
Preheat your oven to 190C/375 F. Dice the onion, mince the garlic, and slice the potatoes into disks. Wash the garlic head and remove any loose outer skin. Cut it in half horizontally. Cut the lemon into slices.Step 2
Add 1 tbsp of olive oil to a cast iron skillet and place it over medium-high heat. Season the chicken with salt and pepper on both sides. Once the pan is hot, brown the chicken until golden on both sides.Step 3
Remove the chicken pieces from the pan and place them on a plate. Drop the heat to medium, add 1 tbsp of olive oil, and add the diced onions. Cook the onions for 1-2 minutes until softened.Step 4
Add the minced garlic and cook for 1 minute until fragrant. Add the chicken broth, lemon juice, lemon zest, and thyme. Scrape the bottom of the pan to deglaze.Step 5
Spread the potato slices in the bottom of the pan and top with the chicken pieces. Add the lemon slices and garlic head halves and drizzle ½ tbsp of olive oil over each half. Cover the pan with aluminum foil and transfer to the oven.Step 6
Bake for 40-45 minutes until the chicken is cooked all the way through, the potatoes are tender, and the garlic head halves are light golden brown and tender. Let the pan cool for 10-15 minutes. Squeeze the garlic out of the heads and spread it around the pan before serving.
