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prep time
10 min
cook time
35 min
ready time
45 min
Low Carb Christmas Tray Bake
This delicious one tray dish makes a great Christmas Keto recipe to enjoy over the holidays. Our easy Keto chicken dinner recipe is packed with festive flavor and is the perfect way to use up any leftover veggies. Our low carb Christmas recipe combines skin-on chicken thighs with red cabbage, Brussels sprouts, dried cranberries, pancetta, and an aromatic dressing, baked until golden. This makes a great dinner option in the days following Christmas, all prepped in one tray for minimal fuss and washing up!
Can I Use Different Vegetables?
This Keto Christmas recipe is ideal for using up any leftover holiday vegetables. We have used Brussels sprouts and red cabbage, however you can use any leftover low carb veggies you prefer. Broccoli and Kale would be great additions/substitutions. Please be sure to adjust your macros and cooking times to account for any alternative ingredients used.
Serving Suggestions
This easy Keto recipe makes a great hot lunch option or dinner served with additional low carb sides. Why not try with Keto Cauliflower Cheese or our Keto Christmas Green Beans? This would also be great served with any leftover Christmas dressing or a dollop of our Keto cranberry relish. You can find these recipes and many more festive options in our sides section.
Net Carbs
10.2 g
Fiber
7.8 g
Total Carbs
27.1 g
Protein
36 g
Fats
31.1 g
504 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Thigh With Skin
4 large
Olive Oil
3 tablespoon
Diced Pancetta by Waitrose
2-¾ ounce
Red Cabbage
2 cup
Brussels Sprouts, Cooked From Fresh
2 cup
Maple Flavored Syrup by Lakanto
1 tablespoon
Garlic Powder
1 teaspoon
Orange Juice
1 tablespoon
Reduced Sugar Craisin Dried Cranberries by Ocean Spray
1 tablespoon
Rosemary, Dried
1 teaspoon
Thyme, Dried
1 teaspoon
Salt, Sea Salt
½ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 3
45 min
Step 1
Preheat the oven to 400 degrees Fahrenheit. Arrange the chicken thighs across a large shallow roasting tray. Add the olive oil, syrup, orange juice, garlic powder, rosemary and thyme to a small bowl. Season with salt and pepper and mix well to combine. Drizzle half the dressing over the chicken thighs and transfer to the oven to bake for 10 minutes.Step 2
While the chicken is cooking, slice the cabbage into 1 inch thick wedges and trim the tough bases from the sprouts. Peel away any wilted outer sprout leaves and slice the sprouts in half. After 10 minutes, remove the chicken from the oven. Arrange the sliced sprouts and cabbage around the chicken in the tray. Drizzle over the remaining oil mixture, coating the vegetables. Return to the oven for a further 10 minutes.Step 3
Remove the tray from the oven and scatter over the dried cranberries and diced pancetta. Mix to combine. Return the tray to the oven and cook for a further 15 minutes or until the chicken and pancetta are golden and entirely cooked through. Serve hot with any additional festive low carb sides.
