Keto Chicken Thighs in Tahini Lemon Cream with Roasted Zucchini

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the zucchini on a sheet pan, toss with 15 ml (1 tbsp) olive oil, 2 g (about 1/3 tsp) salt, and a pinch of black pepper. Roast for 20 to 22 minutes, until browned on the edges.

2. 2

   While the zucchini roasts, season the chicken thighs on both sides with the remaining salt, black pepper, and smoked paprika.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add the remaining 15 ml (1 tbsp) olive oil and sear the chicken thighs skin-side down for 5 to 6 minutes, until the fat renders and the skin turns crisp. Flip and cook 2 minutes more.

4. 4

   Reduce the heat to medium, add the minced garlic to the skillet, and cook for 30 seconds, stirring so it perfumes the oil without burning.

5. 5

   In a bowl, whisk together the tahini, heavy cream, grated Parmesan cheese, lemon juice, lemon zest, and water until smooth. Pour the mixture into the skillet around the chicken.

6. 6

   Transfer the skillet to the oven at 200°C / 400°F and bake for 12 to 15 minutes, or until the chicken is fully cooked and the sauce is lightly bubbling.

7. 7

   Remove the skillet from the oven and let the chicken rest for 3 minutes. Stir the fresh parsley into the sauce and taste to adjust salt or pepper if needed.

8. 8

   Serve the chicken thighs covered with the tahini lemon cream, alongside the hot roasted zucchini.