Chicken thighs from the oven — Meal
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Macros (per serving)

Fat

64%

(44 g)

Protein

23%

(37 g)

Carbs

13%

(22 g)

15 g Net,

7 g Fiber

629 Calories (per serving)

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Poultry & Wild Recipes

Oven dish

Chicken thighs from the oven

Ingredients

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Chicken thighs

4 pieces

Breakfast bacon

100 g

Winter carrot

500 g

Green Asparagus

350 g

Red onion

1 piece

Garlic

6 cloves

Coconut oil (melted)

2 Tbsp

Lemon

1 piece

Fresh rosemary

2 twigs

Instructions

Difficulty

Easy

Prep time

5 min

Cook time

40 min

1

Preheat the oven to 390°F.

2

Clean the winter carrot, cut the red onion into half rings, peel the garlic cloves and cut the lemon into pieces.

3

Cut the bottom inch off the asparagus and place them, together with carrot, onion and garlic in a baking dish.

4

Rub the vegetables with the coconut oil.

5

Wrap the chicken thigh fillets with bacon and put them on the vegetables.

6

Put lemon wedges and rosemary around the chicken thigh fillets.

7

Roast the whole in 40 to 45 minutes.

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Details

Allergens

Fruit, Pork, Citrus

Diet

Paleo, Sirtfood

Course

Lunch, Dinner

Cooking equipment

Oven

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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