This keto sheet pan chicken dinner has got it all. It's vibrant, easy-peasy, ridiculously comforting and super tasty. Plus, it's a killer way to cook up your veggies so they come out extra tasty.
Rinse chicken and pat dry.
Mix olive oil, balsamic vinegar (if using), lemon juice, cinnamon and sweetener in a medium bowl (large enough to fit the chicken). Season to taste with salt and freshly ground black pepper and add in the garlic and lemon slices. Add in the chicken, cover, and refrigerate for at least 1 hour (preferably overnight).
Preheat oven to 425°F/220°C.
Pour some olive oil onto a sheet pan or roasting tray. Spread around the bottom of the pan shallots and radishes. Place marinated chicken, with all the juices, along with the thyme springs. Pour in water and season the chicken liberally with salt and freshly ground black pepper.
Roast for 40-45 minutes, basting every so often, until skin is almost fully browned. Scatter in broccoli florets around the pan and roast for 10-15 minutes more. Cover with foil and allow to rest for 10 minutes prior to serving. Garnish with toasted pine nuts (SO good!).
Oh, and we're also rather fond of serving the chicken with the caramelized lemon slices. After the nice and long roasting time, they take on a killer flavor and caramelize to perfection; becoming completely edible. But if they're not your thing, simply remove after roasting.
*Real balsamic vinegar has no sugar added, but it can be on the pricey side (sugar or artificial colorings should not be listed ingredients here!). So if you'd rather skip it, sub with half the amount of red wine vinegar (or simply add a bit more lemon juice to taste).
Please note that nutrition facts were estimated for the entire list of ingredients. Whether you choose to eat the lemon slices and the amount of veggies you put in, will make the carb count vary widely.
Paleo & Keto Sheet Pan Chicken https://www.gnom-gnom.com/paleo-keto-sheet-pan-chicken/