Lazy Keto Sheet Pan Chicken and Veggies
A low-effort, one-pan dinner with juicy chicken thighs and roasted veggies. Toss, roast, and dinner’s done with minimal cleanup.
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs patted dry
- 3 cups broccoli florets bite-size
- 1 medium zucchini halved lengthwise and sliced 1/2-inch thick
- 1 red bell pepper sliced into 1-inch strips
- 3 tbsp olive oil
- 1 1/2 tsp kosher salt divided
- 1 tsp black pepper
- 2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1 lemon cut into wedges
- 1/4 cup grated Parmesan cheese optional, for finishing
- 2 tbsp fresh parsley chopped, optional
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.
- In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, black pepper, and 1 teaspoon kosher salt.
- Add chicken thighs to a large bowl. Drizzle with 1 1/2 tablespoons olive oil and sprinkle half the spice mix. Toss to coat evenly.
- On the sheet pan, toss broccoli, zucchini, and bell pepper with remaining 1 1/2 tablespoons olive oil, remaining spice mix, and 1/2 teaspoon kosher salt. Spread vegetables in a single layer with space between pieces.
- Nestle chicken thighs among the vegetables, spacing so nothing overlaps.
- Roast for 18 minutes, then rotate the pan. If using Parmesan, sprinkle it over the vegetables.
- Continue roasting 8 to 12 minutes more, until chicken is browned at the edges and reads 165°F in the thickest part and veggies are crisp-tender.
- Squeeze lemon wedges over everything, scatter parsley if using, and serve hot with extra lemon on the side.
Notes
- For extra-crispy edges, preheat the sheet pan as the oven heats, then add the oiled veggies.
- Swap chicken thighs for 1 1/2 lbs sausage links cut into 1-inch chunks; start checking at 20 minutes.
- If using chicken breasts, choose thick pieces and begin checking for doneness at 20 to 22 minutes.