In a medium-sized bowl, add the juice of half of the orange, Sriracha sauce or harissa paste, finely grated orange zest, orange extract, keto orange honey, avocado or olive oil, and salt. Stir to combine.
Add chopped zucchini and squash to a 9x13-inch baking dish or casserole dish. Set aside.
Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Use your fingers to gently loosen and pull the skin away from the meat without removing it.
Place each chicken thighs in the bowl and rub all over with the orange honey chili mixture, working it gently under the skin.
Place each chicken thigh skin-side up in a single layer in the baking dish over the vegetables. Pour any remaining sauce over the chicken.
Cover with plastic wrap and let marinate at room temperature for 20 minutes while the oven preheats. Arrange a rack in the middle of the oven and heat the oven to 425ºF (220℃).
Roast for 30 to 35 minutes until the chicken is lightly browned, and cooked through, and and a thermometer inserted into the thickest part of the chicken registers at least 165°F. Broil on high for 1-2 minutes to add extra crispness to chicken skin if desired.
Sprinkle with optional chopped cilantro if desired, and serve.
Notes
*All Nutritional Data are Estimates Only Based on the Products I Used.*Yield: 4 servings, Serving Size: One chicken thigh with ¼ of the veggies, Net Carbs per Serving: 5g, Amount per Serving-