Chicken Thighs in Basil Marinade
Chicken thighs provide filling protein, iron, and zinc, while basil, lemon, and garlic brighten the flavor without sweet sauces or starch. A small amount of mustard and tomato paste helps the marinade coat the meat more evenly and deepens the roasted aroma. This is a simple hot keto recipe that does not require complicated prep.
In a blender cup or mortar combine basil (10 g), garlic (10 g), lemon (30 g), tomato paste (10 g), sugar-free mustard (5 g), olive oil (20 g), salt (7 g), paprika (3 g), and black pepper (2 g). Blend or crush into a thick aromatic marinade.
Place boneless skinless chicken thighs (900 g) into a bowl and coat them thoroughly with the basil marinade. Slice onion (180 g) into feathers or large half-rings, add it to the chicken, and mix gently. Let it sit for at least 1 hour, or refrigerate longer if convenient.
Transfer the chicken together with the onion and any remaining marinade into a baking dish in a single layer. Spread the onion around the meat so it roasts well and absorbs the chicken juices.
Bake at 190°C for about 35 minutes, until the chicken is fully cooked and lightly browned at the edges. Let it rest for 5-7 minutes before serving so the juices can settle evenly inside the meat.
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