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I have the perfect chicken thigh sheet pan dinner for you that is not only easy but it’s also low carb and delicious! My Whole30 Sheet Pan Chicken Thighs with Broccoli are high protein, loaded with flavor and great for the whole family. Juicy boneless chicken thighs are roasted in the oven along with a zesty blend of Italian spices and little dash of lemon flavor. Oh and bonus points – if you want to keep it Whole 30, you can or you can serve it with your favorite rice or pasta.
– This is a great recipe for busy weeknights. – Minimal effort is needed to prepare sheet pan chicken dinners. – This sheet pan chicken thighs recipe is Whole 30 compliant which means it is made with whole ingredients which are gluten free and dairy free. – These chicken thighs are a one-pan meal, making your weeknight dinner dilemma a thing of the past!
1. Start with preheating your oven to 400 degrees F. Line a large sheet pan with parchment paper. Foil works as well. This will make for an easy clean up. 2. Add the broccoli florets and sliced red onion to the sheet pan. Then add the chicken thighs on top.
3. Season the chicken and broccoli generously with the spices and drizzle the olive oil evenly over the top of everything. Then squeeze the juice of lemon of the lemon over the top of the chicken. Massage the oil, spices and lemon juice into the chicken and broccoli. You can leave the lemon slices on top of the chicken or discard them.
4. Place the sheet pan in the oven and let it bake for about 22 minutes or until the internal temperature reaches 165 degrees F for the chicken. The best way to know if chicken is done is to use a meat thermometer and test it in the thickest part of the chicken.
5. When the chicken thighs are done, let them cool for a couple of minutes and then serve immediately with your favorite salad or vegetables. Add a touch of additional salt if needed. Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
Helpful tips: Line the sheet pan with a single layer of chicken and veggies. Overcrowding a sheet pan will cause the food to steam and will give a different texture to the chicken and broccoli. Using aluminum foil or parchment paper on the sheet pan will make clean up a breeze! If you use bone-in chicken thighs, you will need to increase the cooking time.
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!