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Keto Sheet Pan Cilantro Lime Chicken Thighs

If you’re looking for a really tasty chicken based low carb dinner this Cilantro Lime Chicken Traybake is a must make. Crispy chicken thighs and roasted low carb veggies all nuzzled in a sugar-free and sweetener-free tasty cilantro sauce. This recipe is super easy to make and you can use any low carb veggies you like.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Servings 8
Calories 390kcal
Author Jo Harding


  • 8 chicken thighs 8 skin on, bone-in (or 770g)
  • ¼ teaspoon salt (or to taste)
  • teaspoon pepper (or to taste)
  • 2 tablespoons olive oil separated
  • ½ cauliflower chopped into 2 inch florets (or 250g)
  • ½ yellow pepper chopped into 2 inch cubes (or 4 sweet peppers) (or 90g)
  • 1 small fennel bulb fresh, cut into 8 wedges (or 200g)
  • 1 zucchini halved and cut into 2 cm think rounds on the diagonal (or 180g)
  • 3.5 ounces cherry tomatoes (or 100g)
  • 80 grams artichokes deli artichokes, chargrilled and quartered (or canned artichokes, drained and rinsed)

Cilantro Lime Sauce

  • ½ cup cilantro (or 20g)
  • ½ cup parsley fresh (or 20g)
  • 1 anchovy fillet canned in oil
  • 1 tablespoon capers canned, drained (or 8g)
  • 1 clove garlic chopped
  • 1 tablespoon apple cider vinegar
  • ½ lime juice of ½ lime
  • 1 teaspoon lime zest
  • ¼ cup olive oil
  • 1 tablespoon olive oil
  • ¼ teaspoon salt (or to taste)
  • teaspoon pepper (or to taste)
  • ½ jalapeno optional: ½ - 1 jalapeno


  • Preheat oven to 400F / 200c / 180 fan.
  • Season chicken thighs with salt and pepper.
  • Heat 1 tablespoon of olive oil in large non-stick frying pan. Cook the thighs skin side down for about 4 - 5 minutes on a medium heat or until the skin is golden and crisp and the meat is nicely seared. Note: the thighs will not be cooked through at this stage.
  • Transfer the thighs to a non-stick baking tray, skin side up. Cook for 20 minutes.
  • Meanwhile, place all the ingredients for the cilantro lime sauce into a small food processer blender and blitz until smooth. Set aside.
  • Chop all the vegetables. Drizzle in 1 tablespoon of olive oil. Once the chicken has been in the oven for 20 minutes, add the cauliflower, peppers and fennel and roast for a further 5 minutes.
  • Add about half the sauce to the chicken, basting the top and bottom, tossing a little through all the veggies too. Add the zucchini and tomatoes. Roast 25- 30 minutes. Add the artichokes for 5 further minutes or until the chicken is fully cooked through and the veggies are soft.
  • Brush with a little more sauce to serve and serve the rest on the side.
  • RECIPE NOTE: Cooking times will vary slightly depending on how big your chicken thighs are. Option to cook for slightly less if your thighs are on the small side or shred the meat and crisp it up if you like your meat super well done and crispy.
  • Storage: Tupperware for up to 3 days


Net Carbs 5g


Serving: 1serving | Calories: 390kcal | Carbohydrates: 8g | Protein: 21g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 303mg | Potassium: 643mg | Fiber: 3g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 51mg | Calcium: 52mg | Iron: 2mg