Keto Chicken Sheet Pan Dinner
A simple and delicious keto-friendly chicken sheet pan dinner with roasted vegetables, perfect for a low-carb, high-fat meal that’s easy to prepare and full of flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
4 boneless skin-on chicken thighs
1 medium zucchini, sliced into half-moons
1 medium yellow bell pepper, cut into 1-inch pieces
1 cup cherry tomatoes
1 cup broccoli florets
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, garlic powder, smoked paprika, dried oregano, dried thyme, salt, and black pepper. Stir to mix well.
Add the chicken thighs to the bowl and toss to coat evenly with the seasoning mixture.
Place the seasoned chicken thighs on a large rimmed baking sheet, skin side up.
Add the zucchini slices, yellow bell pepper pieces, cherry tomatoes, and broccoli florets to the bowl with any remaining seasoning mixture and toss to coat.
Arrange the vegetables evenly around the chicken thighs on the baking sheet.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove from the oven and let rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving.