Low Carb Christmas Tray Bake
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit. Arrange the chicken thighs across a large shallow roasting tray. Add the olive oil, syrup, orange juice, garlic powder, rosemary and thyme to a small bowl. Season with salt and pepper and mix well to combine. Drizzle half the dressing over the chicken thighs and transfer to the oven to bake for 10 minutes.
Step 2
While the chicken is cooking, slice the cabbage into 1 inch thick wedges and trim the tough bases from the sprouts. Peel away any wilted outer sprout leaves and slice the sprouts in half. After 10 minutes, remove the chicken from the oven. Arrange the sliced sprouts and cabbage around the chicken in the tray. Drizzle over the remaining oil mixture, coating the vegetables. Return to the oven for a further 10 minutes.
Step 3
Remove the tray from the oven and scatter over the dried cranberries and diced pancetta. Mix to combine. Return the tray to the oven and cook for a further 15 minutes or until the chicken and pancetta are golden and entirely cooked through. Serve hot with any additional festive low carb sides.
Ingredients
- Chicken Thigh With Skin – 4 large
- Olive Oil – 3 tablespoon
- Diced Pancetta by Waitrose – 2-¾ ounce
- Red Cabbage – 2 cup
- Brussels Sprouts, Cooked From Fresh – 2 cup
- Maple Flavored Syrup by Lakanto – 1 tablespoon
- Garlic Powder – 1 teaspoon
- Orange Juice – 1 tablespoon
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray – 1 tablespoon
- Rosemary, Dried – 1 teaspoon
- Thyme, Dried – 1 teaspoon
- Salt, Sea Salt – ½ teaspoon
- Black Pepper – ⅛ teaspoon