This dish is so incredibly simple and follows a much-loved, long-established culinary tradition of baking chicken and veggies all on one tray. This particular recipe uses low-carb veggies and a dollop of butter for rich flavor and fattiness. It’s great as a leftover lunch during busy weeks.
- Serves: 4
- Calories: 606
- Total carbs: 14.6 grams
- Net carbs: 10.7 grams
- Fat: 39.7 grams
- Protein: 48.4 grams
Ingredients:
- 8 chicken drumsticks
- 2 large zucchinis, cut into chunks
- 1 cup eggplant cubes
- ½ red onion, cut into chunks
- 12 asparagus spears, woody ends removed
- 8 Brussels Sprouts, cut in half
- 3 Tbsp olive oil
- Salt and pepper
- 2 Tbsp butter
- 1 lemon, cut into quarters
- 1 cup full-fat yogurt
- ½ cup fresh mint leaves, finely chopped
- Salt and pepper
How to make:
- Preheat the oven to 400 degrees Fahrenheit and line a large baking tray with baking paper
- Arrange the chicken and veggies onto the tray, you may have to nestle them pretty close together, but that’s okay
- Drizzle the olive oil, salt and pepper over the top, then break the butter into little pieces and scatter over the top
- Nestle the lemon quarters amongst the chicken and veggies
- Bake for approximately 45 minutes, turning the chicken and veggies half way through
- Depending on your oven, your cook time may be longer or shorter, so keep an eye out
- There should be lots of oily, buttery juices at the bottom of the pan once you have served the chicken and veggies or transferred them onto a serving platter. You can use these tasty juices to drizzle over the dish before serving
