Low Carb Roasted Chicken and Vegetables
Elevate your weeknight dinner routine with this irresistible Low Carb Roasted Chicken and Vegetables recipe—a flavorful, nutritious one-pan meal that's as easy to prepare as it is delicious. Featuring perfectly seasoned bone-in, skin-on chicken thighs roasted until golden and crisp, this dish pairs beautifully with a medley of vibrant, tender vegetables like zucchini, bell peppers, red onion, and broccoli florets. A simple spice blend of garlic powder, paprika, thyme, and lemon juice adds a delightful burst of flavor while keeping the meal fresh and wholesome. Ready in just over an hour and suitable for meal prep, this low-carb recipe is ideal for anyone seeking a satisfying yet healthy option for busy nights. Perfectly roasted and bursting with flavor, it’s the ultimate recipe for healthy comfort food!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium zucchini
- 2 large bell peppers
- 1 large red onion
- 2 cups broccoli florets
- 1 whole lemon
Instructions
Preheat your oven to 425°F (220°C).
In a small bowl, mix together the olive oil, garlic powder, paprika, dried thyme, salt, and black pepper.
Rub this mixture all over the chicken thighs, ensuring they are evenly coated. Let them marinate while you prepare the vegetables.
Chop the zucchini into slices, bell peppers into strips, and red onion into wedges.
In a large mixing bowl, combine the zucchini, bell peppers, red onion, and broccoli florets.
Drizzle a tablespoon of olive oil over the mixed vegetables and toss them to coat evenly.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Place the marinated chicken thighs on top of the vegetables, skin side up.
Cut the lemon in half and squeeze the juice over the chicken and vegetables.
Put the baking sheet in the preheated oven and roast for 40 to 45 minutes, or until the chicken is cooked through and the skin is golden brown.
To ensure crispy skin, you can finish by broiling the chicken for an additional 3 to 5 minutes, watching closely to prevent burning.
Remove from the oven and let it rest for a few minutes before serving.
Served hot, enjoy your nutritious low-carb meal.
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 6753 mg | 294% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 48.3 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3296 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
