Sheet Pan Chicken and Vegetables

You'll love this easy Sheet Pan and Chicken and Vegetables recipe. It's great for a lazy dinner idea.

If you don't care about watching your carb intake, whip up a batch of this Instant Pot basmati rice to serve with these chicken thighs and veggies.

Ingredients for Sheet Pan Chicken and Vegetables

• chicken thighs (bone-in, skin-on)
• red radishes, quartered
• yellow onion, quartered
• head broccoli or cauliflower
• olive oil
• Italian seasoning
• garlic, minced
• lemon juice
• salt
• black pepper

How to make Sheet Pan Chicken and Vegetables

1. Preheat the oven to 425 degrees F and line a large rimmed baking sheet with foil. Spray with non-stick spray. Place in oven as it preheats and you prep.
2. In a large mixing bowl, whisk together the olive oil, Italian seasoning, garlic, lemon juice, salt and pepper.
3. Place the chicken in the bowl with the oil mixture and toss to coat. Transfer to prepared baking sheet, skin side down. Repeat with the vegetables, coating well, then scatter around the chicken.
4. Bake for 10 minutes, then carefully flip chicken. Bake for 10-15 more minutes until the internal temperature of the chicken thighs is 165 degrees.

RECIPE AND NOTES:

• If you're not trying to limit your carbs, switch out the radishes for either potato wedges or sweet potato chunks!
• The recipe calls for ½ cup of oil to coat the chicken and the vegetables. Not all of this oil will be eaten so the fat grams are actually lower than what the recipe plugin calculated.

More low carb chicken recipes to try

• Cast Iron Chicken Thighs in Creamy Tomato Sauce
• Low Carb Chicken Cordon Bleu Casserole
• Crispy Oven Baked Chicken Wings
• Keto Chicken Bacon Ranch Casserole
• Instant Pot Shredded Chicken Breast

Sheet Pan Chicken and Veggies

Lara

Sheet Pan Chicken and Vegetables is a quick and easy healthy meal that's perfect for those busy nights. Made with simple ingredients, low carb vegetables and bone in chicken thighs this sheet pan dinner is packed full of nutrients and low in carbs!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Entree

Cuisine American

Servings 4

Calories 544 kcal

Ingredients

  

1x2x3x

• 4 chicken thighs bone-in, skin-on
• 12 ounces red radishes quartered
• 1 yellow onion quartered
• ½ head broccoli or cauliflower
• ½ cup olive oil
• 1 tablespoon Italian seasoning
• 3 cloves garlic minced
• 2 teaspoons lemon juice
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

 

• Preheat the oven to 425 degrees F and line a large rimmed baking sheet with foil. Spray with non-stick spray. Place in oven as it preheats and you prep.
• In a large mixing bowl, whisk together the olive oil, Italian seasoning, garlic, lemon juice, salt and pepper.
• Place the chicken in the bowl with the oil mixture and toss to coat. Transfer to prepared baking sheet, skin side down. Repeat with the vegetables, coating well, then scatter around the chicken.
• Bake for 10 minutes, then carefully flip chicken. Bake for 10-15 more minutes until the internal temperature of the chicken thighs is 165 degrees.

Notes

If you're not trying to reduce carbohydrates you can substitute the radishes out for potato wedges or sweet potato chunks.

The grams of fat in this recipe is actually lower than what the plugin calculates because not all of the oil that is used to coat the chicken and vegetables will be eaten.

Nutrition

Calories: 544kcalCarbohydrates: 13gProtein: 22gFat: 46gSaturated Fat: 9gTrans Fat: 1gCholesterol: 111mgSodium: 438mgPotassium: 741mgFiber: 4gSugar: 4gVitamin A: 591IUVitamin C: 84mgCalcium: 98mgIron: 2mg

Keyword keto chicken, oven roasted vegetables, sheet pan chicken, sheet pan dinner, sheet pan vegetables

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