About
This Keto Morrocan Curry Chicken Sheet Tray dinner is full of delicious flavors! The tender chicken thighs are coated with salt and curry powder. Cauliflower florets, zucchini, red bell pepper, yellow bell pepper, and red onion are tossed in olive oil, kosher salt, and garlic powder and dressed around the curry chicken thighs. Since the chicken thighs take longer to cook than vegetables, they are cut into larger pieces, so they don’t get overcooked. The entire dish is decorated with chopped cilantro as it comes out of the oven and is served immediately. This low carb dinner recipe is a great sheet tray dinner with all the protein and vegetables you need.
Can I use other cuts of chicken?
Yes, you can use other cuts of chicken like drumsticks or wings. You will only need to change the size of the vegetables. Since drumsticks or wings take a shorter amount of time to cook, the vegetables will need to be cut into smaller pieces to cook at the same rate as the cuts of chicken meat.
What can I use if I don't have a nonstick baking sheet?
If you do not have a nonstick baking sheet, you can line a regular rimmed baking sheet with parchment paper.
Serving suggestion
Feel free to serve Keto Morrocan Curry Chicken with a slice of Keto Lemon Cheesecake as dessert
*Note* Please leave the thighs bone-in for more flavor.
Ingredients
- 6 thigh, bone removed chicken broilers or fryers thigh meat and skin raw
- 1 ¼ teaspoon coarse kosher salt by morton
- 1 ½ teaspoon curry powder
- ½ large – head – 6" to 7" diameter cauliflower, raw
- 2 medium zucchini
- 1 large – 3" diameter x 3 3/4" red bell peppers, raw
- 1 large – 3" diameter x 3 3/4" yellow bell peppers, raw
- 1 medium – 2 1/2" diameter red onion
- 4 tablespoon extra virgin olive oil
- 1 teaspoon coarse kosher salt by morton
- ¼ teaspoon garlic powder
Instructions
- Preheat an oven to 400 F. Remove the chicken thighs from their package and tap them dry with paper towels if necessary. Sprinkle them with 1 ¼ tsp kosher salt on the tops and bottoms. Then sprinkle the curry powder over the thighs. Rub the curry powder into the skin of all the chicken thighs. You can season the thighs directly on the baking sheet. Please use a nonstick baking sheet to eliminate any sticking. If you do not have a nonstick baking sheet, you can line a regular rimmed baking sheet with parchment paper.
- Slice the cauliflower head in half and remove the core and leaves. Set aside one half and reserve for another use. Chop the cauliflower into large florets. Slice the zucchini in half lengthwise and then cut each half into 1 ½” pieces. Cut the bell peppers into large pieces by cutting each of the four sides off the bell pepper and then cutting each side in ½ at a diagonal. Cut the ends of the onion off and then slice the onion in half. Peel off the papery skin. Cut each half into quarters and break up the onion. Add all these vegetables into a large mixing bowl. Add in the olive oil, 1 tsp kosher salt, and ¼ tsp garlic powder. Give the mixture a good toss.
- Place the dressed vegetables around the curried chicken thighs and bake for 40-45 minutes until the chicken skin is rendered and crispy.
- The chicken thighs should be cooked through and temp at 165 F. The vegetables should have a nice char on their outer edges. Divide into six portions with one chicken thigh each and serve immediately.
Nutrition Facts
- Servings: 6
- Calories: 339.5kcal/1420.4kJ (per serving)
- Fat: 25.3g (per serving)
- Carbs: 10.9g (per serving)
- Protein: 18.4g (per serving)
