Keto Chicken Thighs With Olives And Pancetta Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
5/5
(1574 reviews)
Keto Chicken Thighs With Olives And Pancetta
Zylo Recipes

Description

Imagine succulent chicken thighs, their skin crisped to a glorious golden brown in a hot pan. The initial sizzle gives way to a symphony of aromas as the chicken renders its flavorful fat, creating the perfect foundation for the other ingredients. This isn't just any chicken dish; it's a Mediterranean-inspired journey for your taste buds.

The chicken, already imbued with rich flavor from the pan-frying process, is then nestled amongst an array of complementary ingredients, ready for its final transformation in the oven. Salty olives, each one bursting with briny goodness, provide a counterpoint to the richness of the chicken, creating a delightful savory experience. Thinly sliced pancetta, rendered to crispy perfection, adds a textural element that's simply irresistible.

Its salty, porky flavor infuses the entire dish, creating a depth of flavor that's truly remarkable. Fresh rosemary sprigs, their needle-like leaves releasing their fragrant oils, perfume the chicken and the surrounding ingredients with their woodsy, earthy aroma. The rosemary's distinct scent evokes images of sun-drenched hillsides and rustic Mediterranean kitchens.

Finally, the bright, zesty notes of lemon cut through the richness of the dish, adding a refreshing acidity that awakens the palate. The lemon juice not only brightens the flavor profile but also helps to tenderize the chicken, ensuring that each bite is incredibly juicy and flavorful. As the dish bakes in the oven, the flavors meld together, creating a harmonious blend of savory, salty, and bright notes.

The chicken becomes incredibly tender, practically falling off the bone, while the olives, pancetta, and rosemary infuse it with their distinct flavors. The lemon juice caramelizes slightly, adding a touch of sweetness that balances the savory elements. This versatile dish pairs beautifully with a variety of sides.

Serve it with a simple green salad for a light and refreshing meal, or try it with cauliflower rice for a satisfying and comforting experience. The possibilities are endless. Whether you're looking for a quick and easy weeknight dinner or an impressive dish to serve to guests, this pan-fried chicken with olives, pancetta, rosemary, and lemon is sure to please.

It's a celebration of simple ingredients, expertly combined to create a truly unforgettable culinary experience.

Preparation Time

Prep Time
5 min
Cook Time
36 min
Total Time
41 min

Nutrition Information

Per 1 servings serving
C
Calories
500 Kcal

C
Carbs
5 g
Fi
Fiber
2 g
Sugar
2 g

P
Protein
35 g

C
Fats
40 g
Saturated Fats 15 g
Unsaturated Fats 20 g

Cholestrol 150 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Green Olives
    Green Olives
    8 medium
    2.
    Chicken thigh, skin eaten
    Chicken thigh, skin eaten
    2 large
    3.
    Diced Pancetta by Waitrose
    Diced Pancetta by Waitrose
    1-½ ounce
    4.
    Garlic
    Garlic
    1 clove
    5.
    Rosemary, Fresh
    Rosemary, Fresh
    1 teaspoon
    6.
    Olive Oil
    Olive Oil
    1 tablespoon
    7.
    Lemon
    Lemon
    ¼ medium - 2 1/8" diameter
    8.
    Black Pepper, Ground
    Black Pepper, Ground
    ⅛ teaspoon
    9.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon
    10.
    Red Onion
    Red Onion
    ½ small

Instructions

    1.
    Preheat the oven to 400 degrees Fahrenheit.
    2.
    Heat the olive oil in an oven-proof skillet over medium-high heat. Add the chicken thighs skin side down and cook until the skin is well browned. Turn and brown the other side.
    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.
    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.