Module 11 · The Week
Sheet-Pan Lemon Chicken with Fennel, Kale & Olives
Sheet-Pan Lemon Chicken with Fennel, Kale & Olives is a keto dinner with 7.1 g net carbs, 37 g protein and 42 g fat per serving (610 kcal). It serves 6 and takes 1 hour 15 minutes in total.
Crisp-skinned organic chicken roasts with fennel, dark greens and olives. Portion the colourful tray for several satisfying lunches and dinners.
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Allergens in this Ketogeni recipe: no regulated allergen identified from the listed ingredients. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 6 servings · Active time: 34 min · Total time: 1 h 15 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 7.1 g |
| Protein | 37 g |
| Fat | 42 g |
| Energy | 610 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 1500 g organic bone-in chicken thighs and drumsticks
- 500 g organic fennel bulbs, wedged
- 300 g organic kale, stems removed
- 1 piece organic lemon, sliced and juiced
- 15 g organic garlic cloves, crushed
- 80 g organic olives, pitted
- 30 ml organic olive oil
- 10 g organic rosemary leaves
- 1 pinch fine sea salt
- 1 pinch black pepper
Step-by-step method
- Heat oven to 210 C. Pat chicken skin dry and season with salt, pepper and chopped rosemary.
- Toss fennel and garlic with olive oil, lemon juice and a pinch of salt in a roasting tray.
- Set chicken skin-side up over the fennel and roast until golden and safely cooked through.
- Add olives and lemon slices for the final 15 minutes. Rest chicken while fennel finishes.
- Toss kale in the hot tray juices until glossy and just wilted. Divide everything into six portions.
Chef’s tips
- Provisional nutrition: do not use these figures as a safe daily carb allowance until Claude verifies ingredient gram weights against exact Matvaretabellen/USDA records and checks product labels.
- Macro estimates use raw bone-in weight; actual edible yield changes calories and protein. Check internal temperature.
- Nutrition values are planning estimates, not verified laboratory values. Check exact weights and product labels before using them in a strict daily carbohydrate count.
Variations
- Use organic Swiss chard instead of kale and recalculate.
Storage
Refrigerate up to three days or freeze portions up to two months. Reheat once until steaming hot.
Questions and answers
How many net carbs are in Sheet-Pan Lemon Chicken with Fennel, Kale & Olives?
One serving has 7.1 g net carbohydrates, 37 g protein and 42 g fat (610 kcal). The recipe makes 6 servings. These figures are estimates; your own ingredients may differ.
Can I make Sheet-Pan Lemon Chicken with Fennel, Kale & Olives ahead, store or freeze it?
Refrigerate up to three days or freeze portions up to two months. Reheat once until steaming hot.
Which allergens are in Sheet-Pan Lemon Chicken with Fennel, Kale & Olives?
None of the 14 allergens listed in EU law are in this recipe. Always check the labels of the products you use.
Is Sheet-Pan Lemon Chicken with Fennel, Kale & Olives gluten-free?
Yes. None of the ingredients contain gluten. Check the labels of processed ingredients such as stock or spices.
Can I vary Sheet-Pan Lemon Chicken with Fennel, Kale & Olives?
Yes. Use organic Swiss chard instead of kale and recalculate.