Lemon-Thyme Chicken
Watermelon-Cucumber Salad
Ingredients
- 6 bone-in, skin-on chicken leg quarters
- 2 Tbsp olive oil
- 1 Tbsp minced fresh thyme
- 1 Tbsp lemon zest
- 1 tsp salt
- ¼ tsp cayenne pepper
- 4 cloves garlic, minced
- 3 lemons, halved
- 10 sprigs fresh thyme
Instructions
- Preheat oven to 400°F. Place chicken on a large baking sheet; run fingers under skin of chicken to loosen skin from flesh.
- Stir together oil, thyme, lemon zest, salt, cayenne pepper, and garlic in a small bowl. Rub under skin. Arrange lemons, cut sides up, around chicken; sprinkle with thyme.
- Bake 45 minutes to 1 hour or until chicken is done and skin is browned and crispy. Squeeze juice from roasted lemons over chicken.
Side Dish Ingredients
- 2 Tbsp white wine vinegar
- 2 Tbsp extra virgin olive oil
- ½ tsp salt
- 1 (16-oz) wedge seedless watermelon
- 1 English cucumber, cut into half moons
- ¼ cup chopped fresh mint
Side Dish Instructions
- Whisk together vinegar, oil, and salt in a bowl.
- Using a melon baller, shape watermelon into balls. Add melon, cucumber, and mint to vinegar mixture; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
437
|
70
|
507
|
| Fat (g) | 32 | 5 | 37 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 34 | 1 | 35 |
| Carb (g) | 2 | 7 | 9 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 538 | 195 | 733 |
Low Carb Meal Plan
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