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Sheet Pan Chicken and Vegetables is a quick and easy 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!
We all have those nights where we’re tired, short on time but need to get dinner on the table ASAP. This low carb chicken and vegetables recipe not only tastes delicious, is packed full of vitamins and minerals, but is done in less than 30 minutes start to finish!
Each serving of this easy sheet pan chicken dinner has 22g of protein, 4g of fiber and 13g of total carbs!
This recipe uses radishes as a substitute for potatoes to keep the carbs low. You’ll be pleasantly surprised that radishes have a similar texture to potatoes when baked.
After enjoying this low carb chicken sheet pan recipe you may find out that you actually love radishes! If you do be sure to try this low carb breakfast potatoes recipe!
If you’re looking for another low carb substitution for potatoes, check out this keto potato salad recipe, keto mac and cheese and this Instant Pot Mashed Cauliflower.
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
- 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.
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 1/2 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
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!
Ingredients
- 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.
Recipe 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.
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