Low carb crispy chicken with creamy dijon lemon dressing

Chicken

• 2¹⁄₃ lbs chicken thighs (bone-in with skin)
• 3 tbsp olive oil
• 2 tbsp Italian seasoning
• ½ tbsp salt
• ½ tbsp ground black pepper
• 2 tsp garlic powder

Dijon lemon dressing

• Drippings from the chicken
• ¼ cup olive oil
• ½ lemon, juice and zest
• ½ tbsp Dijon mustard
• salt and ground black pepper to taste

Serving

• 3 (12 oz.) tomatoes, cut into wedges
• 4 cups (8 oz.) leafy greens
  

  Instructions

  Chicken

  1. 1. Preheat the oven to 375°F (200°C).
     2. Toss chicken thighs in olive oil and coat with seasonings.
     3. Place the chicken thighs skin-side up on a broiler pan, or in a baking dish on the upper-middle rack. Bake for 40 minutes or until juices run clear and the chicken thighs are golden brown and crispy. Save the juices from the chicken for the Dijon lemon dressing.

  Dijon lemon dressing

  1. 1. Add all of the dressing ingredients into a mixing bowl, plus the juices from the baked chicken. Whisk together until emulsified. Another option is to use a container with a tight lid, and shake it until the dressing becomes a creamy consistency.

  Serving

  1. Serve the crispy chicken thighs with the tomatoes and leafy greens on the side, and drizzle dressing over the top of the meal.