This low carb, all-in-one sheet pan chicken recipe by Katie Caldesi is simple, delicious, and easy to customize. We use zucchini, tomatoes, and onions but you can add in whichever veggies you like! For a bit of natural sweetness, we love it just as much with butternut squash or pumpkin.
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Instructions
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Preheat oven to 350°F (180°C).
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Crush the garlic cloves and chop the zucchini and red onions.
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Drizzle olive oil over a sheet pan and add the rosemary and garlic to the pan.
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Season the chicken all over with salt and pepper, and put them skin side up on the sheet pan.
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Arrange the zucchini, onions, and tomatoes around the chicken and season again with more salt and pepper. Roast for 20-30 min.
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Remove the sheet pan from the oven and baste the chicken and vegetables with the cooking juices. Pour the wine around the chicken, but not over the crispy skin, otherwise, it will get soggy.
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Return the chicken to the oven and bake for another 10 minutes until cooked through and the meat falls from the bones.
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Serve the chicken and veggies with juices from the pan and sprinkle with feta cheese.
Tip
If you prefer to use boneless, skinless chicken breasts, reduce the total cooking time to 20-30 minutes, so that the meat does not dry out.
Diet Doctor's recipe team has slightly adjusted this recipe to follow our guidelines. You'll find the original recipe in Katie's cookbook, "The Low Carb Weight‑Loss Cookbook".
