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
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.