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Keto Sheet Pan Chicken Thighs with Roasted Broccoli

Crispy, juicy, and perfectly seasoned – all on one pan for zero fuss.

🍽️ Prep: 15 mins 👩‍🍳 Cook: 35 mins ⏱️ Total: 50 mins 🍗 Yields: 4 servings

• 4 bone‑in, skin‑on chicken thighs (about 2 lbs / 900 g)
• 1 head broccoli, cut into florets (about 4 cups / 350 g)
• 2 tbsp (30 ml) olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp fine sea salt
• ¼ tsp black pepper
• 1 lemon, sliced (optional)
• Fresh parsley for garnish

Substitutions

• Chicken thighs → boneless breasts (reduce cook time to 20–25 min)
• Broccoli → cauliflower, asparagus, or Brussels sprouts
• Olive oil → avocado oil or melted butter

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. Dry the chicken – pat thighs completely dry with paper towels. This is the secret to crispy skin.
3. Season both sides of the chicken with garlic powder, smoked paprika, salt, and pepper.
4. Toss the broccoli in a bowl with 1 tbsp olive oil and a pinch of salt.
5. Arrange chicken thighs skin‑side up on one half of the pan, and spread broccoli on the other half. Drizzle chicken with remaining 1 tbsp oil. Place lemon slices on top of the chicken, if using.
6. Roast for 30–35 minutes, until the skin is golden and crispy and the thickest part of the thigh registers 165°F (74°C) on an instant‑read thermometer. Broccoli should be tender with charred edges.
7. Rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven for 5–7 minutes to re‑crisp the skin.

Make it dairy‑free: Use avocado oil instead of butter if you choose to swap.

Nutrition per serving (1 thigh + 1 cup broccoli): 380 calories | 28g fat | 8g carbs | 4g fiber | 4g net carbs | 24g protein

© X Keto Life | For personal use only.

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