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Low Carb Sheet Pan Lemon Garlic Chicken Thighs
Looking for a fast dinner or a simple lunch? This tray full of chicken thighs and seasoned broccoli can fill you up plus two more with you! If you’re only serving yourself, you can save the remainder for meal prepping. Also, if you’re looking for a higher fat content, you can try smothering your chicken and broccoli with the Carb Manager Cheese Sauce. Yum!
How to Make It
Step 1
Preheat and oven to 360 degrees and spray a 9X13 sheet pan with pan spray. Chop the broccoli into 1-2 bite pieces and arrange them across the tray.
Step 2
Place the chicken thighs evenly spaced between the broccoli, as pictured. Do not unravel them. Sprinkle the salt and pepper evenly across the entire sheet pan.
Step 3
Peel and crush the 4 cloves of garlic, and arrange them in the pan. Slice ½ a large lemon into 4 quarters, and arrange them in the pan. Place 2-3 sprigs of rosemary in the pan as well.
Step 4
Drizzle the olive oil across all the ingredients. Make sure the higher edges of the broccoli and lemons get covered in olive oil. You can include more if necessary to cover the ingredients. Then, bake the tray for 60 minutes.
Step 5
You can serve straight from the sheet pan when done. Squeeze the roasted lemon over the chicken and broccoli for a more complex flavor profile!
Ingredients
- Broccoli, Raw
12 ounce
- Chicken Thigh, Skin Removed Before Cooking
1 pound
- Salt
0.5 teaspoon
- Black Pepper
0.5 teaspoon
- Garlic
4 clove
- Lemon Juice Raw
½ lemon yields
- Herbs Fresh Raw Rosemary
1 tbsp
- Olive Oil
4 tablespoon
