Low Carb Chicken and Artichoke Sheet Pan
8.4g
Net Carbs
41.0g
Protein
49.4g
Fat
5.2g
Fiber
676
Calories
Cooking tip: The seasoning on the chicken thighs and the olive and lemon pan sauce make this recipe especially delicious. Make sure to rub salt, pepper and garlic seasoning mix into all surfaces of the chicken thighs for maximum flavor.
Ingredients:
- 1 1/2 cups fresh red cherry tomatoes USDA
- 1 ea fresh cauliflower, medium head, 5" to 6" FNDDS
- 16 eas canned artichoke hearts FNDDS
- 2 tablespoons fresh garlic FNDDS
- 3/4 teaspoon table salt USDA
- 10 leaves fresh sage
- 64 ounces raw chicken thigh, with skin USDA
- 6 tablespoons olive oil USDA
- 1/2 teaspoon black pepper, ground USDA
- 1 1/2 tablespoons fresh rosemary USDA
- 2 1/2 ounces kalamata olives, pitted DiLusso
- 2 tablespoons fresh lemon juice Canadian Nutrient File
- 1/2 teaspoon red chili peppers, crushed flakes USDA
Directions:
Ingredient notes: for this recipe we used two 14-ounce cans of whole artichoke hearts, 8 ounces of cherry tomatoes, and 4 pounds (8 roughly evenly sized) bone-in, skin-on chicken thighs.
- Heat oven to 425°F.
- Remove stem and core from cauliflower and cut into florets. Drain artichoke hearts and halve.
- On a rimmed sheet pan, toss together cauliflower, artichoke hearts, and cherry tomatoes with 3 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- In a small bowl, combine remaining 3 tablespoons olive oil with minced or pressed garlic, minced fresh rosemary leaves, and minced fresh sage. Season each side of chicken thighs with a pinch of remaining salt and pepper, then evenly rub with the olive oil and garlic mixture. Place skin side up on top of the vegetables on the sheet pan. Roast for 35-40 minutes, until chicken thighs are golden and cooked to an internal temperature of 175-185°F.
- Evenly plate chicken and vegetables (a scant cup of cooked vegetables and about 5 ounces of cooked bone-in, skin-on chicken per serving). Pour juices from the sheet pan into a heat resistant bowl and skim off most of the fat. Mix in chopped olives, lemon juice and red chili flakes. Spoon sauce evenly over chicken, about 3 tablespoons per plate. Serve while warm. One serving is one plate as described.
