Near the top of my list for quick, easy, and tasty low carbohydrate delights is Roasted Chicken Thighs & Spaghetti Squash with a side of steamed fresh green beans. I prefer using bone-in/skin-on thighs as they produce the moistest results. Even if you're a breast white meat fan you'll really enjoy the full flavor profile of a perfectly roasted dark meat chicken thigh.
- Trim excess skin and fat from the back and under the skin.
- Rub Extra Virgin Olive Oil under and on the skin.
- Lightly season under and on the skin with Montreal Chicken seasoning & Fagundes or your favorite poultry seasoning.
- Wrap the chicken in plastic wrap and fridge for 4 hours.
- Carefully cut the spaghetti squash lengthwise with a large heavy butcher knife.
- Spoon/scrape out the seeds and stringy fibers from the center of each half.
- Drizzle and rub Extra Virgin Olive Oil onto the squash.
- Season the squash with salt & pepper.
Preheat your MAK 2 Star or Green Mountain Grill Davy Crockett to 375ºF with any Gourmet BBQ Pellets on hand turning your wood pellet smoker-grill into a very efficient convection oven. Insert spaghetti squash and roast for 30 minutes before inserting the chicken thighs. Roast for an additional 45 to 60 minutes until the Internal Temperature of the chicken thighs reach 180ºF or above. Rest the chicken under a loose foil tent for 15 minutes. Serve the roasted chicken thighs and spaghetti squash with a side of steamed fresh green beans.
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