Name: Roasted Chicken & Veggies
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 2 cups baby carrots; 12 fresh Brussels sprouts; 3 cups fresh cauliflower florets; 1 small red onion; 2 tablespoons olive oil; 2 teaspoons Garlic Garlic™ Seasoning; 2 pounds boneless skinless chicken thighs; 1 tablespoon Citrus Herb Seasoning

Roasted Chicken & Veggies

This one-pan chicken and veggies fits both our Cutting Carbs and Dairy & Grain-Free lifestyles and is keto and paleo friendly.

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Ingredients

2 cups baby carrots, cut in half lengthwise
12 fresh Brussels sprouts, cut in half, quartered if large
3 cups fresh cauliflower florets
1 small red onion, quartered, quarters cut in half
2 tablespoons olive oil
2 teaspoons Garlic Garlic™ Seasoning
2 pounds boneless skinless chicken thighs
1 tablespoon Citrus Herb Seasoning

Directions

Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil.
Combine first 6 ingredients on baking sheet; salt and pepper as desired. Toss to coat. Sprinkle chicken thighs with Citrus Herb Seasoning. Place thighs over vegetables.
Bake 20 minutes or until internal temperature of chicken reaches 165°F on an instant-read food thermometer and veggies are tender.

Makes 6 servings.
Serve with a green salad.
Wine Pairing: Chardonnay
Make Ahead & Freeze: Combine first 6 ingredients in a gallon freezer bag. Sprinkle chicken with Citrus Herb Seasoning and place in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Continue with step 1.

Nutrition

Per serving: Calories: 312, Total Fat: 19g, Sat. Fat: 5g, Cholest: 120mg, Sodium: 325mg, Carbs: 13g, Fiber: 4g, Sugar: 4g, Protein: 28g.

Roasted Chicken & Veggies

This one-pan chicken and veggies fits both our Cutting Carbs and Dairy & Grain-Free lifestyles and is keto and paleo friendly. Cost per Serving: $2.58

(3) Write a Review

Ingredients

2 cups baby carrots, cut in half lengthwise

12 fresh Brussels sprouts, cut in half, quartered if large

3 cups fresh cauliflower florets

1 small red onion, quartered, quarters cut in half

2 tablespoons olive oil

2 teaspoons Garlic Garlic™ Seasoning

2 pounds boneless skinless chicken thighs

1 tablespoon Citrus Herb Seasoning

Directions

Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil.

Combine first 6 ingredients on baking sheet; salt and pepper as desired. Toss to coat. Sprinkle chicken thighs with Citrus Herb Seasoning. Place thighs over vegetables.

Bake 20 minutes or until internal temperature of chicken reaches 165°F on an instant-read food thermometer and veggies are tender.

Makes 6 servings.

Serve with a green salad.

Wine Pairing: Chardonnay

Make Ahead & Freeze: Combine first 6 ingredients in a gallon freezer bag. Sprinkle chicken with Citrus Herb Seasoning and place in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Continue with step 1.

read the latest reviews

3 Reviews

Charityvm

5
Yummy and low carb!

Very delicious and easy cleanup! A little bit of prep work but good flavors!
Easy Recipes R Me

5
Delicious and Easy

My husband and I are trying to cut down on carbs and found this recipe so easy to make and absolutely delicious. Will definitely become a regular on our menu.
Momma Llama in NJ

5
One Pan, Lots of Flavor! And EASY!!!

Starting a lower carb lifestyle BEFORE the holidays and found this recipe. Easy, full of flavor and almost NO dishes to wash!! The kids gobbled it up and Hubs and I enjoyed a meal without complaints from kids :) winner, winner.... one pan chicken dinner!