Home / Recipes / Gluten Free / Keto Chicken Thighs With Olives And Pancetta
Keto Chicken Thighs With Olives And Pancetta
⏱ Prep: 5 min🍳 Cook: 36 min✅ Ready: 41 min
422
Calories
2.6g
Net Carbs
34g
Protein
29.9g
Fat
⏱ Prep: 5 min🔥 Cook: 36 min⏰ Ready: 41 min
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Heat the olive oil in an oven proof skillet over a medium/high heat. Add the chicken thighs skin side down and cook until the skin is well browned. Turn and brown the other side.
Step 3
Roughly chop the onion, thinly slice the garlic and lemon and finely chop the rosemary. Add the olives to the skillet along with the lemon, onion, garlic, rosemary and pancetta. Turn the chicken pieces so that they are skin side down.
Step 4
Season with salt and pepper and transfer to the oven for 15 minutes. Turn the chicken pieces over and cook for a further 10-12 minutes or until the skin is crisp and golden and the meat is completely cooked through.
Ingredients
- Green Olives – 8 medium
- Chicken thigh, skin eaten – 2 large
- Diced Pancetta by Waitrose – 1-½ ounce
- Garlic – 1 clove
- Rosemary, Fresh – 1 teaspoon
- Olive Oil – 1 tablespoon
- Lemon – ¼ medium – 2 1/8″ diameter
- Black Pepper, Ground – ⅛ teaspoon
- Salt, Sea Salt – ⅛ teaspoon
- Red Onion – ½ small
