Name: Sheet Pan Chicken and Veggies
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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

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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

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

close up of oven roasted chicken thigh with parsley on top

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5 from 1 vote

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!

Course Entree

Cuisine American

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

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings

Calories 544kcal

Author Lara

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.

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