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5 from 13 ratings

Whole30 + Keto Sheet Pan Greek Chicken

This Keto Sheet Pan Greek Chicken Recipe is 4g net carbs! Crispy chicken thighs in a low carb greek marinade + artichoke hearts. The oven does all the work for you! Almost no clean up.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Greek
Servings: 4
Calories: 799
Author: Natalie

Ingredients

Greek Chicken Thighs

  • 6-8 bone-in skin-on chicken thighs
  • 1/3 cup olive oil
  • zest from 2 lemons
  • 1 tablespoon dried oregano
  • 2 teaspoons salt + pepper
  • 2 cloves of garlic grated or finely minced

Roasted Artichoke Hearts

  • 2 12-ounce bags frozen artichoke hearts, thawed and drained
  • 2 tablespoons olive oil or avocado oil
  • 2 teaspoons salt + pepper

Lemon Garlic Aioli

  • 1/2 cup mayonnaise link to homemade, it’s the best!
  • zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 clove of garlic grated or finely minced
  • 1/4 teaspoon salt + pepper or more to taste

Instructions

  • Make the greek chicken thighs marinade in a large bowl or ziptop bag by combining all ingredients. Marinate for at least 20 minutes, or up to 2 days.
  • Preheat your oven to 425ºF. Line 2 rimmed quarter baking sheets with parchment and set in the wire rack.
  • In a medium size bowl, gently toss the thawed artichoke hearts with olive oil.
  • On one rimmed quarter baking sheet with wire rack, lay out the chicken thighs skin side UP. Discard any leftover marinade. Season with salt + pepper.
  • On the other rimmed quarter baking sheet with wire rack, lay out the artichoke hearts. Season with salt + pepper.
  • Roast both the chicken thighs and artichoke hearts for 45 minutes, until crispy and the chicken has an internal temperature for 165ºF.
  • While the chicken and artichokes are roasting, make the lemon garlic aioli by stirring all ingredients together in a small bowl.
  • Serve the chicken thighs + artichoke hearts warm with lemon garlic aioli. It's delicious on the chicken and the artichokes! I also like to serve it with cauliflower rice.
  • Leftovers will keep in an airtight container refrigerated for at least 5 days.

Video

Notes

Chicken Thighs: I prefer to use bone-in, skin-on chicken thighs. The bone gives them the most flavor, and the crispy skin is my favorite! You can ask your butcher for this cut. I get my chicken from ButcherBox, which I highly recommend. You could substitute boneless, skinless chicken thighs! They will probably need closer to 40 minutes to cook through. You could also use breasts, but they'll need just 30-ish minutes to cook. I'd start the artichoke hearts in the oven for 15 minutes, then add in the breasts.
Frozen Artichoke Hearts: I get frozen artichoke hearts at Trader Joe's. They always have them! I've sometimes seen them at Whole Foods and Safeway. If you can't find them, my 2nd favorite option is jarred artichoke hearts in oil. Costco carries these! Just drain them, and roast as is. No need to toss in oil since they've been marinating in oil. My least favorite option is canned artichoke hearts. They have a really briney taste and don't get as crispy since they are so wet from being packed in water.
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. I love these plastic ramekins to hold the lemon garlic aioli. HEATING: Remove the aioli, and either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.

Nutrition

Calories: 799 | Total Carbs: 8.4g | Protein: 34.5g | Fat: 70.2g | Fiber: 4.9g | Net Carbs: 4g