The Keto RN Chicken Thigh and Vegetable Sheet Pan Dinner

Chicken Thigh and Vegetable Sheet Pan Dinner

Ingredients:

20 mushrooms, halved

8 Oz. Green beans, cleaned and trimmed

1 red pepper, sliced

1 yellow pepper,sliced

1 red onion sliced

2T olive oil 

2T butter

8 bone-in, skin-in chicken thighs 

Salt and pepper

1 head of garlic cloves, separated and peeled

2 Sprigs of Rosemary

Preheat oven to 400°F

Arrange the mushrooms, broccoli, bell peppers and onion on a rimmed baking sheet and drizzle with olive oil.

You can use whatever low carb vegetables you love.

Heat the butter in a large skillet over medium high heat. Season the chicken thighs on both sides with a little salt and pepper. Add the Chicken, garlic cloves, and rosemary sprigs to the pan. See are the chicken on both sides until the skin is crispy and golden brown. (The chicken will not be fully cooked at this stage.). As the garlic starts to brown, remove it from the pan and place it on the baking sheet with the vegetables. Do the same with the rosemary  sprigs.

Place the chicken thighs on top of the vegetables and pour any pan drippings over the top of everything.

Transfer the baking sheet to the oven and bake the chicken and vegetables for 20 minutes, until the chicken is cooked through and the vegetables are tender.

Nutritional Info: Serves 4

This will vary greatly depending on which vegetables you choose. For accuracy, calculate your recipe.

Cals: 615 Fat: 44g Pro: 53g Carbs: 10g Fiber: 2g Net carbs: 8g