Low Carb Chicken and Artichoke Sheet Pan Recipe

Name: Low Carb Chicken and Artichoke Sheet Pan
Prep time: 35M
Cook time: 35 min
Total time: 70 min
Yield: 8
Ingredients: 1 fresh cauliflower, medium head, 5" to 6" FNDDS; 16 canned artichoke hearts FNDDS; 1.5 fresh red cherry tomatoes USDA; 6 olive oil USDA; 0.75 table salt USDA; 0.5 black pepper, ground USDA; 2 fresh garlic FNDDS; 10 fresh sage; 1.5 fresh rosemary USDA; 64 raw chicken thigh, with skin USDA; 2.38 kalamata olives, pitted DiLusso; 2 fresh lemon juice Canadian Nutrient File; 0.5 red chili peppers, crushed flakes USDA

8.4g
Net Atkins Count ^TM

Prep Time: 35 Minutes
Style:American
Cook Time: 35 Minutes
Phase: Phase 2
Difficulty: Easy

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

41g

Protein

49.4g

Fat

5.2g

Fiber

676.4cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 ea fresh cauliflower, medium head, 5" to 6" FNDDS
16 ea canned artichoke hearts FNDDS
1 1/2 cup fresh red cherry tomatoes USDA
6 Tbsp olive oil USDA
0 3/4 tsp table salt USDA
0 1/2 tsp black pepper, ground USDA
2 Tbsp fresh garlic FNDDS
10 leaves fresh sage
1 1/2 tbsp fresh rosemary USDA
64 oz raw chicken thigh, with skin USDA
2 3/8 oz kalamata olives, pitted DiLusso
2 Tbsp fresh lemon juice Canadian Nutrient File
0 1/2 tsp red chili peppers, crushed flakes USDA

DIRECTIONS

Ingredient notes: for this recipe we used two 14-ounce cans of whole artichoke hearts, 8 ounces of cherry tomatoes, and 4 pounds (8 roughly evenly sized) bone-in, skin-on chicken thighs.

Heat oven to 425°F.
Remove stem and core from cauliflower and cut into florets. Drain artichoke hearts and halve.
On a rimmed sheet pan, toss together cauliflower, artichoke hearts, and cherry tomatoes with 3 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
In a small bowl, combine remaining 3 tablespoons olive oil with minced or pressed garlic, minced fresh rosemary leaves, and minced fresh sage. Season each side of chicken thighs with a pinch of remaining salt and pepper, then evenly rub with the olive oil and garlic mixture. Place skin side up on top of the vegetables on the sheet pan. Roast for 35-40 minutes, until chicken thighs are golden and cooked to an internal temperature of 175-185°F.
Evenly plate chicken and vegetables (a scant cup of cooked vegetables and about 5 ounces of cooked bone-in, skin-on chicken per serving). Pour juices from the sheet pan into a heat resistant bowl and skim off most of the fat. Mix in chopped olives, lemon juice and red chili flakes. Spoon sauce evenly over chicken, about 3 tablespoons per plate. Serve while warm. One serving is one plate as described.

Cooking Tip

The seasoning on the chicken thighs and the olive and lemon pan sauce make this recipe especially delicious. Make sure to rub salt, pepper and garlic seasoning mix into all surfaces of the chicken thighs for maximum flavor.