Low Carb Roasted Chicken and Vegetables

Savor the wholesome simplicity and bold flavors of Low Carb Roasted Chicken and Vegetables, a one-pan wonder designed to please both your taste buds and your low-carb lifestyle. This recipe features succulent bone-in, skin-on chicken thighs, marinated in a savory blend of olive oil, garlic powder, paprika, and thyme, then roasted to golden perfection atop a vibrant medley of zucchini, bell peppers, red onion, and broccoli. A squeeze of fresh lemon brightens the dish, adding a refreshing zing to every bite. With just 20 minutes of prep time and minimal cleanup, this nutritious meal is perfect for busy weeknights or elegant dinners. Packed with protein, vitamins, and flavor, it’s a hassle-free, healthy choice that fits beautifully into keto, paleo, or gluten-free diets. Indulge in a satisfying, guilt-free meal that proves delicious and nutritious can go hand in hand!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a small bowl, mix together the olive oil, garlic powder, paprika, dried thyme, salt, and black pepper.

Step 3

Rub this mixture all over the chicken thighs, ensuring they are evenly coated. Let them marinate while you prepare the vegetables.

Step 4

Chop the zucchini into slices, bell peppers into strips, and red onion into wedges.

Step 5

In a large mixing bowl, combine the zucchini, bell peppers, red onion, and broccoli florets.

Step 6

Drizzle a tablespoon of olive oil over the mixed vegetables and toss them to coat evenly.

Step 7

Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

Step 8

Place the marinated chicken thighs on top of the vegetables, skin side up.

Step 9

Cut the lemon in half and squeeze the juice over the chicken and vegetables.

Step 10

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.

Step 11

To ensure crispy skin, you can finish by broiling the chicken for an additional 3 to 5 minutes, watching closely to prevent burning.

Step 12

Remove from the oven and let it rest for a few minutes before serving.

Step 13

Served hot, enjoy your nutritious low-carb meal.

Nutrition Facts

Serving size	(1837.2g)

Amount per serving	% Daily Value*
Calories	2099.0

Total Fat 147.1g	0%
Saturated Fat 36.3g	0%
Polyunsaturated Fat 4.3g
Cholesterol 486mg	0%
Sodium 6753.0mg	0%
Total Carbohydrate 78.4g	0%
Dietary Fiber 18.8g	0%
Total Sugars 48.3g
Protein 124.4g	0%

Vitamin D 0IU	0%
Calcium 310.1mg	0%
Iron 11.5mg	0%
Potassium 3295.5mg	0%

*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.

Source of Calories

Fat: 62.0%

Protein: 23.3%

Carbs: 14.7%