Keto Chicken Sheet Pan Dinner
A simple and delicious keto-friendly sheet pan dinner featuring juicy chicken thighs roasted with low-carb vegetables and a flavorful herb seasoning. Perfect for a quick and healthy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
1 medium zucchini, sliced into 1/2-inch rounds
1 medium yellow bell pepper, cut into 1-inch pieces
1 cup cherry tomatoes
1/2 medium red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine garlic powder, dried oregano, dried thyme, smoked paprika, salt, and black pepper.
Place the chicken thighs on a large rimmed baking sheet. Drizzle 1 tablespoon of olive oil over the chicken and rub the spice mixture evenly onto each piece.
In a large bowl, combine zucchini slices, yellow bell pepper pieces, cherry tomatoes, and red onion wedges. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and black pepper. Toss to coat evenly.
Spread the vegetables evenly around the chicken thighs on the baking sheet in a single layer.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.