Low Carb Roasted Chicken Thighs & Sides

A Roasted Chicken Thigh, faux rice,  zucchini squash casserole, and deviled eggs will more than entertain your pallet and keep you comfortably on the path of limiting your carbohydrates.

Trimmed 3 fresh Foster Farms Chicken Thighs of excess skin & fat.  Even though many say that under a Low Carb Lifestyle you don’t need to restrict your fat and skin intake I still prefer, in my old age, to forgo eating Chicken skin.


Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 350ºF using Pacific Pellet Gourmet BBQ Northwest Apple wood pellets for 30 minutes.  This allows the pellet grill temperature to stabilize.  Rubbed Annie’s Roasted Garlic Extra Virgin Olive Oil and Head Country All Purpose Championship Seasoning On/Under the skin while the pellet grill is preheating.

Zucchini Casserole Ingredients

  • 14 oz can of Stewed Tomatoes
  • ¼ Red Onion
  • 3-5 sliced Mushrooms
  • 2 sliced Zucchini
  • 7 sliced Black Olives
  • salt/pepper to taste

Mix all ingredients in a 8″ x 5½” x 2″ foil pan.  Cover tightly with foil.  Bake at 350ºF in your MAK 2 Star smoker-grill, or oven, for 45-60 minutes until zucchini is cooked to your preferred doneness.


Roast your Chicken Thighs to an internal temperature of 180ºF.  Rest the Chicken Thighs under a foil tent for 15 minutes before serving.

For estimating purposes, this meal took 2 hours to prepare from start to finish … 30 minutes for the preheat, about an hour for the chicken and zucchini, 14-16 minutes for the faux rice, and resting the chicken for 15 minutes.

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