Keto Sheet Pan Chicken with Cabbage, Fennel, and Eggplant Recipe

Keto Sheet Pan Chicken with Cabbage, Fennel, and Eggplant

• Difficulty: Easy
• Servings: 6
• Nutritional Information per Serving: Calories 620, Total Fat 44g, Saturated Fat 10g, Cholesterol 185mg, Sodium 710mg, Carbohydrates 20g, Dietary Fiber 8g, Protein 35g, Sugar 11g
• Total Time: 1 hour 15 minutes
• Active Time: 15 minutes

Ingredients

• 1 small green cabbage
• 1 fennel bulb with fronds
• 1 medium Italian eggplant, chopped into 1 1/2-inch cubes
• 5 scallions, thinly sliced
• 1/3 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons Whole30-approved Dijon mustard (brands like Thrive Market, Tessemae's, or Annie's Natural organic; see Cook's Note)
• Kosher salt and freshly ground black pepper
• 6 bone-in, skin-on organic chicken thighs
• 1/4 cup roughly chopped flat-leaf parsley
• 2 tablespoons roughly chopped oregano leaves

Instructions

1. Preheat your oven to 400F and imagine the irresistible aromas filling your kitchen.
2. Quarter the cabbage, remove and discard the core from each piece, then cut each quarter in half lengthwise to make 8 wedges. Separate the leaves but keep the wedges whole and place them on an 18-by-13-inch rimmed sheet pan. Cut the fennel bulb in half lengthwise, remove the core, and slice crosswise into 1/4-inch thick half-moons. Reserve the fennel fronds for garnish. Add the fennel slices and eggplant pieces to the baking sheetwatch these veggies transform into caramelized perfection.
3. In a small bowl, whisk together the scallions, olive oil, white wine vinegar, Dijon mustard, 2 teaspoons of salt, and 1 teaspoon of black pepper. Pour over the vegetables and toss well to coat evenly. Spread into a uniform layer for that golden, crispy result.
4. Season the chicken thighs generously with salt and pepper. Nestle them atop the vegetables, spacing 2 to 3 inches apart, so they crisp up beautifully.
5. Roast for 30 minutes, rotate the pan, then continue for another 30 minutes until veggies are tender with charred edges and chicken skin is irresistibly golden and crisppure keto bliss!
6. Remove from the oven and sprinkle with chopped parsley, oregano, and reserved fennel fronds. Serve this vibrant, flavor-packed sheet pan wonder that makes healthy eating effortless and exciting.

Cook's Note: Choose a Dijon mustard free from sugar and white wine to keep this dish perfectly compliant with Keto and Whole30 guidelines.