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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.
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.
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.
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.
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.
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.