PALEO & KETO SHEET PAN CHICKEN
Servings: 8
Calories: 240kcal
Ingredients
- 8 bone-in chicken thighs skin on
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar *
- 1 Lemon Juiced
- pinch of cinnamon
- pinch of sugar (or coconut sugar if paleo)
- salt to taste
- black pepper freshly ground to taste
- 8 cloves garlic thinly sliced lengthwise
- 1 lemon very thinly sliced crosswise
- 4 medium shallots (or 1 red onion) peeled and quartered lengthwise
- 2 bunches of radishes trimmed and halved
- 10 sprigs of thyme
- 2/3 cup water or dry white wine if feeling fancy
- 1 head broccoli separated into florets
- TO SERVE - pine nuts lightly toasted
Instructions
- Rinse chicken and pat dry.
- Mix olive oil, balsamic vinegar (if using), lemon juice, cinnamon and sweetener in a medium bowl (large enough to fit the chicken). Season to taste with salt and freshly ground black pepper and add in the garlic and lemon slices. Add in the chicken, cover, and refrigerate for at least 1 hour (preferably overnight).
- Preheat oven to 425°F/220°C.
- Pour some olive oil onto a sheet pan or roasting tray. Spread around the bottom of the pan shallots and radishes. Place marinated chicken, with all the juices, along with the thyme springs. Pour in water and season the chicken liberally with salt and freshly ground black pepper.
- Roast for 40-45 minutes, basting every so often, until skin is almost fully browned. Scatter in broccoli florets around the pan and roast for 10-15 minutes more. Cover with foil and allow to rest for 10 minutes prior to serving. Garnish with toasted pine nuts (SO good!).
- Oh, and we're also rather fond of serving the chicken with the caramelized lemon slices. After the nice and long roasting time, they take on a killer flavor and caramelize to perfection; becoming completely edible. But if they're not your thing, simply remove after roasting.