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Low-Carb Chimichurri Chicken Tray Bake

Name: Low-Carb Chimichurri Chicken Tray Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 large or 8 small chicken thighs, skin-on and bone-in (900 g/ 2 lb) - will yield about 600 g/ 1.3 oz meat; generous pinch of sea salt and ground pepper; 1 tsp onion powder; ½ tsp garlic powder; 150 g asparagus (5.3 oz); 150 g green beans (5.3 oz); 150 g broccolini or sliced broccoli florets (5.3 oz); 1 packed cup parsley (60 g/ 2.1 oz); 4 to 6 cloves garlic; ¼ cup fresh oregano (15 g/ 0.5 oz); ½ cup extra virgin olive oil (120 ml/ 4 fl oz); 2 to 4 tbsp red wine vinegar or apple cider vinegar (30 to 60 ml); Optional: 1 small hot chile pepper, deseeded and sliced; sea salt and ground pepper, to taste

Naomi ShermanUpdated 28 September 2023★★★★★4.9 (11 ratings)

Ready in 45m
7.4 g net carbs
643 kcal
Serves 4

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Low-Carb Chimichurri Chicken Tray Bake (keto, paleo, grain-free)

This easy chicken tray bake is the perfect meal to throw together at the end of a long day. Pop it in the oven and forget about it while you enjoy a foot rub. And the icing on the cake? It’s all cooked in the one tray so it’s almost zero washing up!

Making your own chimichurri sauce is really easy. We're using extra virgin olive oil for heart-healthy monounsaturated fats that perfectly complement crispy chicken.

If you have any leftovers, feel free to mix some with some avocado mayonnaise for a tasty chimichurri salad dressing, or simply drizzle over your steak and veggies. So good!

Recipe Tips

We're using bone-in, skin-on chicken thighs because they have more flavour and are juicier than chicken breasts. If you use boneless chicken thighs, cut down the initial baking time by 5 to 10 minutes.

If you have an extra few minutes, try pan roasting the chicken thighs, skin side down, on a hot pan greased with ghee for about 5 minutes. This will add a beautiful crunch and flavour. Then transfer into the baking dish and bake for 15 minutes, followed by the vegetables and an additional 10 to 15 minutes of baking. Enjoy!

Step-by-step

Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
Mix the dry seasonings together and rub all over the chicken. Lay the chicken out, skin side up, on the baking tray. Cook for 20 minutes.
Remove from the oven and scatter the greens over.
Cover tightly, with either a lid or with aluminium foil, and cook for a further 10 to 15 minutes until the vegetables are tender.
To make the chimichurri, blitz the garlic and herbs together and then add the rest of the ingredients. Pulse until the chimichurri comes together.
Serve the chicken and vegetables with a drizzle of chimichurri. Store, covered, in the fridge for three days. The chimichurri can be stored in the fridge in a sealed jar for 1 to 2 weeks. Can be portioned out and frozen.

Recipe