Name: Sheet Pan Chicken with Carrots, Lemons, and Olives
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 2 lb boneless, skinless chicken thighs; 1 1/2 lb rainbow baby carrots with tops, halved lengthwise; 1/2 cup pitted green olives (such as Castelvetrano); 1 lemon, cut into wedges; 2 Tbsp olive oil; 2 Tbsp chopped fresh rosemary; 1 tsp smoked paprika; 3/4 tsp salt; 3/4 tsp pepper

Sheet Pan Chicken with Carrots, Lemons, and Olives

15min Prep, 15min Cook, 30min Total

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Ingredients

2 lb boneless, skinless chicken thighs
1½ lb rainbow baby carrots with tops, halved lengthwise
½ cup pitted green olives (such as Castelvetrano)
1 lemon, cut into wedges
2 Tbsp olive oil
2 Tbsp chopped fresh rosemary
1 tsp smoked paprika
¾ tsp salt
¾ tsp pepper

Instructions

Preheat oven to 450°F. Toss together all ingredients in a large bowl. Divide between 2 lightly greased large rimmed baking sheets; spread in a single layer.
Bake 15 to 20 minutes or until chicken is done and vegetables are browned and tender.

Nutritional Information

	Main	Total
Servings	6
Calories	314	314

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Sheet Pan Chicken with Carrots, Lemons, and Olives

Ingredients

Instructions

Nutritional Information

Low Carb Meal Plan

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