This is a lemon rosemary chicken with mushrooms and butternut squash. Butternut squash is keto-friendly. It has a lot of fiber, but it's not that high on the glycemic index.
Mushrooms are fantastic—they even have a small amount of vitamin D.
In this recipe, we use chicken with the bone in. It seems to make it really tender and juicy. Leaving the skin on the chicken may help lower the Fat Storing Hormone response. So, you don't want skinless chicken. This recipe may have a few more steps than some of our other recipes, but it's worth it. You're going to love this.
1 Butternut Squash, diced
2 cloves of garlic, diced
1 ½ sprigs of rosemary
4-5 chicken thighs, skin-on, bone-in
12 oz mushrooms
Juice from half of a lemon
2 tablespoons olive oil
Sea salt, 1-2 tablespoons
1 tsp chili flakes
Preheat the oven to 450 degrees.
In a lightly greased ovenproof pan, cook the butternut squash for about 20 minutes
Chop 2 cloves of garlic and ½ sprig of rosemary together, add the salt and chili flakes to that mixture.
Heat a pan on medium-high heat with 1 tablespoon of olive oil.
In a large bowl, coat the chicken in the rosemary/salt mixture and add the chicken, skin side down, to that pan. Cook until skin is browned, turn over and add mushrooms and juice from half of a lemon and cook for an additional 5-7 minutes.
Add the chicken, sprig of rosemary and mushrooms, as well as the juices into the pan with the butternut squash.