Roasted Chicken & Veggies Recipe

This one-pan dinner fits both our Cutting Carbs and Dairy & Grain-Free lifestyles and is keto & paleo-friendly.
  • Ready in: 35 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 20 minutes
  • By:
  • Servings: 6 servings

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cooking methods

  • Bake


  1. Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil.
  2. Combine first 6 ingredients on baking sheet. Toss to coat. Sprinkle chicken thighs with Citrus Herb Seasoning. Place thighs over vegetables.
  3. 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: 280 Total Fat: 11g Sat. Fat: 2g Cholest: 140mg Sodium: 680mg Carbs: 13g Fiber: 4g Sugar: 5g Protein: 32g

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