Keto chicken Provençale

Keto chicken Provençale

Minimal work, maximum pay-off. This crispy roast chicken smells amazing while in the oven and never disappoints once served up on your plate. Perfect as the main course at your next dinner party, or perfect for a simple Monday night at home with the kids. You decide.

Keto chicken Provençale

Minimal work, maximum pay-off. This crispy roast chicken smells amazing while in the oven and never disappoints once served up on your plate. Perfect as the main course at your next dinner party, or perfect for a simple Monday night at home with the kids. You decide.
USMetric
4 servingservings

Ingredients

  • 2 lbs 900 g chicken legchicken legs
  • 8 oz. 230 g cherry tomatoes, halved
  • 2½ oz. (½ cup) 70 g (130 ml) black or Kalamata olives, pitted
  • 2 tbsp 2 tbsp olive oil
  • 5 5 garlic clove, slicedgarlic cloves, sliced
  • 1 tbsp 1 tbsp dried oregano or dried sage
  • salt and pepper
For serving
  • 4 cups (5 oz.) 950 ml (140 g) lettuce
  • ¼ ¼ lemon, the zestlemons, the zest
  • ½ cup 120 ml mayonnaise
  • 1 tsp 1 tsp paprika powder
  • salt and pepper
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Instructions

  1. Preheat the oven to 400°F (200°C). Place the chicken skin side up in an oven-proof baking dish. Add garlic, olives, and tomatoes on top of and around the meat.
  2. Drizzle with olive oil. Sprinkle with oregano and season with salt and pepper.
  3. Place in the oven and roast until the chicken is fully cooked through. It should take about 45 minutes, depending on the size of the pieces. If you feel unsure, check the internal temperature with a meat thermometer. The chicken is cooked through when the temperature reaches 180°F (75°C).
  4. Serve with salad and mayo flavored with lemon zest and paprika or a mild chili and some salt and pepper.

Tip

If you prefer to use canned tomatoes, that works well, too. And the garlic is optional... feel free to omit or substitute chopped shallots or sliced onion.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

22 comments

  1. Pollyana
    Made this chicken for dinner yesterday...just followed the recipe as it is...amazing! Even my husband, that is not a big of of chicken thighs, made yummy noises for it! Tx!
  2. Angel
    I really wanted to love this and I really didn't. The oven temp is not high enough to crisp the chicken skin, so you'll end up with edible but somewhat chewy skin. The tomatoes were really good and the dinner smelled delicious, it was just kind of meh. It's definitely missing something, but I can't figure out what! Bummer
    Replies: #18, #20
  3. Jenn
    Great recipe and super easy! The only suggestion is that we felt the 1 tbsp dried thyme was not necessary. The first time we made this recipe, the thyme completely over powered the taste. The next time, we just used oregano.
  4. Judy
    I used skin on chicken drumsticks and it turned out perfect. So tasty and flavoursome.
  5. Laila
    Is the oven temperature with fan forced, or just normal oven?
  6. Verena
    Delicious! I added sun dried tomato, just a little, and it was yummy. Did not add the thyme or oregano.
  7. kathryn
    We loved this recipe! I cooked it in a clay cooker. I used kalamata olives added a green pepper and a shallot. I finished the thighs (on a sheet tray) under the broiler to crisp the skin. Also, for the sauce, I used 1/2 cup sour cream with paprika and cayenne pepper. I don't think these changes added many carbs and the dish is first rate.
  8. Martin
    My butcher only had boneless chicken tights so I ended up using that. What I did to enhance the flavour was to put Herbes de Provence inside the tights, salt, pepper and then also added camembert cheese. I then "closed" the tights with toothpicks (2 on each tight) and then added some more herbs on top, and the rest of the ingredients. I recommend using a few strong flavoured olives to get that taste in there. After a bit over 1 hour in the oven (make sure to turn the tights) I took them out, sprinkled some parmesan cheese on top, back into the oven for a fast crisp and laid out the lettuce on the plates. Took everything out, served it, some oregano on top, mixed the mayo with some nice paprika powder and wola! Very tasty chicken with nice sauce to add on top.
  9. Robin
    I really wanted to love it as well due to the tantalizing smell coming from the oven......not much flavor though. I will be the first to say, however, that this is only the second DD recipe that has not been outstanding. I put some garlic salt on the leftovers; maybe better tomorrow.
  10. Doria
    la medida de las aceitunas no la entiendo
  11. Doria
    para 3 porciones
  12. Etuate
    Do you remove the skin of the chicken or leave it on for flavour?
    Reply: #13
  13. Kristin Parker Team Diet Doctor

    Do you remove the skin of the chicken or leave it on for flavour?

    You can leave the skin on.

  14. Andrea
    I really like this dish and have made it 3 times so far. Skin is always crispy.
  15. Rachel
    Had this last night and my husband liked it too!
  16. Karen
    Made tonight and we loved it! Only change was skinless, boneless chicken breasts (it was all we had), so I topped each breast with 1 slice of thick cut bacon, to emulate the skin and keep from drying. Used Kalamata olives and cherry tomatoes halved. Baked according to recipe and it was perfect! The flavour in the veggies in the pan was amazing. Thanks for a keeper recipe. Husband wants me to insert a slice of Swiss cheese in each breast next time, just to see how it comes out. I think I could also add a bit of sun dried tomatoes in oil, to the pocket I create for the cheese. Thanks to another reviewer for that inspiration!
  17. Javier
    This is an awesome and extremely easy receipe!. I have actually made it with chicken and rabbit legs... both were awesome. One of the best things: not much dish washing after :). Thanks.
  18. Janice
    I agree with Angel. I wanted to like this but the chicken comes out rubbery. Maybe browning it in a pan first would improve it?
  19. Janice
    Note to self, too much oregano.
  20. sabine.weinsberg
    Pour que la peau soit croustillante il faut arroser le poulet de l'huile de cuisson fréquemment.
  21. Joyce
    This is definitely a yummy keeper! I followed the recipe as written and found it to be very easy and very tasty. Next time though my husband and I decided it could use a little more tomatoes and we're going to skip the leg part and just use thighs. The only thing I did do that wasn't on the recipe is place the dish under the broiler for a minute or so to crisp up the skin. And btw since going keto two plus years ago, we now only use bone-in breasts and thighs with skin on because we find the meat to be more moist and flavorful than without. I can not believe we spent all those years back in the day eating dry, skinless, boneless blah chicken breasts because the powers that be all said it was healthier for us!
    Reply: #22
  22. Crystal Pullen Team Diet Doctor

    This is definitely a yummy keeper! I followed the recipe as written and found it to be very easy and very tasty. Next time though my husband and I decided it could use a little more tomatoes and we're going to skip the leg part and just use thighs. The only thing I did do that wasn't on the recipe is place the dish under the broiler for a minute or so to crisp up the skin. And btw since going keto two plus years ago, we now only use bone-in breasts and thighs with skin on because we find the meat to be more moist and flavorful than without. I can not believe we spent all those years back in the day eating dry, skinless, boneless blah chicken breasts because the powers that be all said it was healthier for us!

    Thank you for sharing your tips, Joyce! I also like to finish dishes under the broiler for extra crispness.

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