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Low Carb & Ketogenic Diet Recipes

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One-Pan Chicken Roast

One Pan Keto Chicken Roast

 

One Pan Keto Chicken Roast

One-Pan Chicken Roast

This simple one-pan keto roast is a great option for Sunday dinners or even divided into individual lunch portions throughout the week.
5 from 3 votes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course
Cuisine British
Servings 2
Calories 639 kcal

Ingredients
  

  • 2 tbsp fresh thyme
  • 6 stems tenderstem broccoli tough ends removed
  • 4 small chicken thighs skin on, bone in
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic skin on
  • ¾ medium swede (rutabaga) cubed
  • 1 small red onion peeled and sliced into 6
  • ½ tbsp lemon zest
  • salt and pepper to season

Instructions
 

  • Preheat the oven to 200°C (400°F), or 180°C (350°F) for fan assisted.
  • Arrange the swede across a shallow oven tray. Drizzle over a tablespoon of olive oil and season well. Transfer to the oven to bake for 10 minutes.
  • Season the chicken thighs and add to the pan, skin side down in amongst the swede. Roast for 15 minutes.
  • After 15 minutes, add the garlic, onion wedges and broccoli to the tray.
  • Turn the chicken skin side up and drizzle the remaining oil over the vegetables. Scatter over the thyme and lemon zest and return to the oven to bake for a further 20 minutes, or until the chicken is completely cooked through and the skin is golden and the swede is tender.
Keyword Chicken, One pan, Roast, Swede
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