Keto Rosemary Chicken with Veggies isa simple sheet pan recipe that combines flavorful chicken thighs, asparagus, and cauliflower tossed in a rosemary-butter sauce.
Course Dinner, Main Course
Cuisine American, Western
Keyword keto chicken thighs, keto sheet pan recipe
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 4
Calories 324kcal
Ingredients
1lbbonelessskinless chicken thighs
1lbasparaguschopped into 1" pieces
1/2lbcauliflower floretschopped into bite-sized pieces
Line a large rimmed baking sheet with foil or a silicone baking mat.
Place the baking sheet in the oven and turn the oven temperature to 425 F. (You will be adding your vegetables and chicken to a hot baking sheet for better baking.)
Add all ingredients except Parmesan cheese to a large bowl and toss to combine.
When oven is preheated, carefully remove the hot baking sheet using an oven mitt. Add the chicken, asparagus, and cauliflower mixture in a single layer.
Bake for 20-25 minutes until the chicken is fully cooked (internal temperature of the chicken reaches 165 F).
If desired, after the chicken is fully cooked, remove the chicken and asparagus from the pan and roast the cauliflower for an additional 5 minutes.
Top each serving with 2 tbsp Parmesan cheese.
Notes
Use freshly grated Parmesan cheese for the best flavor.
If you don't have fresh rosemary, you can substitute 2 tsp dried rosemary.
Make sure to use a meat thermometer on this recipe to ensure that the internal temperature of the chicken reaches 165 F.