This sheet pan meal will have your dinner in the oven and on the table in no time with little clean up to follow. Capers and fresh herbs give this a burst of flavor while keeping the carbs super low!
Prep Time: 10 minutes
Cooking Time: 40 minutes
4 4-ounce bone-in chicken thighs
2 garlic cloves, peeled & minced
2 medium zucchini, ends removed & sliced
1 14-ounce can of quartered artichoke hearts, packed in water, drained
½ fresh lemon, sliced & seeded
4 tablespoons butter
4 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon black pepper
1 tablespoon dried tarragon
¼ cup fresh parsley, minced
1 tablespoon capers
Preheat oven to 400 degrees Fahrenheit.
Arrange chicken thighs, garlic, zucchini, artichoke hearts and lemon slices on a baking tray lined with parchment paper.
Sprinkle butter on top of everything and drizzle olive oil over everything. Season tray with sea salt, black pepper and dried tarragon.
Bake for 35-40 minutes, or until the chicken reaches 165 degrees.
Remove from the oven and serve beween 4 with fresh parsley and capers.
Net Carbs: 2