KETO LEMON CHICKEN WITH ASPARAGUS | EASY LOW CARB RECIPE
This six ingredient lemon chicken recipe only takes 20 minutes to make, is keto approved, and has massive flavor. The chicken skin is crispy, the asparagus are tender, and the lemon pan sauce is simple to make.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Buy some good quality organic bone-in chicken thighs and ask the butcher at the meat counter to remove the bone for you. They are happy to do this and make sure to save the bones in your freezer to make stock and bone broth. Let the chicken thighs come to room temperature for 20 minutes and then season with a generous pinch of salt and pepper on both sides. Pre-heat a cast iron or non-stick pan over medium heat for 2 minutes with 1 tablespoon of oil. Add the chicken skin side down and cook for 7-8 minutes or until the skin is deep golden brown. Flip and cook another 3-4 minutes until the chicken is cooked through. Remove the chicken from the pan, pour off all fat, and cover chicken loosely with foil. Add the chicken stock to the pan along with the lemon juice, capers, and bring to a simmer. Cook for 10 minutes or until the liquid has reduced by half. Add the butter along with the parsley, lower heat to low, and cook another 1-2 minutes until the sauce has thickened up a bit. Turn the heat off the pan and set aside.
- While the sauce is reducing, bring a medium size pot of water to a boil and cut the tough bottom part off the asparagus. Add 1 tablespoon of salt to the boiling water along with the asparagus and cook for 2-3 minutes. Be on standby with a large bowl of cold water with ice. Bend the apparatus, if it's flexible but still has a snap left to it, immediately drain and add to the ice bath. Don't overcook it, that happens very quickly and easily. Allow to sit for 1 minute in the ice bath then drain well.
- Plate the asparagus wit the chicken and pour over the lemon pan sauce and garnish with parsley. Enjoy!
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