Description
A simple and delicious keto-friendly chicken sheet pan dinner featuring juicy chicken thighs, crisp broccoli, and roasted cherry tomatoes, all cooked together for a flavorful low-carb meal.
Ingredients
4 bone-in, skin-on chicken thighs (about 1.5 pounds)
2 cups broccoli florets
1 cup cherry tomatoes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine garlic powder, smoked paprika, dried oregano, salt, and black pepper.
Place the chicken thighs on a large rimmed baking sheet. Drizzle 2 tablespoons of olive oil over the chicken and rub the spice mixture evenly onto both sides of the chicken thighs.
In a separate bowl, toss the broccoli florets and cherry tomatoes with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
Arrange the broccoli and cherry tomatoes around the chicken thighs on the baking sheet in a single layer.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and drizzle fresh lemon juice over the chicken and vegetables.
Let rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes