Beginner-Friendly Keto Sheet Pan Chicken & Veggies
A reliable keto sheet pan dinner with juicy chicken thighs and roasted low-carb veggies. Simple spices, big flavor, and easy cleanup.
Prep15 min
Cook28 min
Total43 min
Servings4
Calories480 kcal
Ingredients
2 lb bone-in, skin-on chicken thighspatted dry
4 cups broccoli florets
2medium zucchinicut into 1/2-inch half moons
1large red bell peppersliced into strips
1small red onioncut into wedges
3 tbsp olive oil
2 tbsp unsalted buttermelted
3garlic clovesminced
1 tsp paprika
1 tsp dried oregano
1 tsp kosher saltdivided
1/2 tsp black pepper
1lemonzest the lemon, cut into wedges
1/4 cup grated Parmesanoptional
2 tbsp fresh parsleychopped
Instructions
Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easier cleanup.
Pat chicken thighs dry with paper towels. In a small bowl, stir together melted butter, minced garlic, paprika, oregano, 1/2 tsp salt, and black pepper.
Place chicken on the pan and brush all over with the butter-spice mixture, lifting the skin to get some underneath.
In a large bowl, toss broccoli, zucchini, bell pepper, and red onion with olive oil and the remaining 1/2 tsp salt. Spread the veggies around the chicken in a single layer.
Roast for 20 minutes, rotating the pan halfway if your oven has hot spots.
Sprinkle lemon zest and Parmesan (if using) over the veggies. Roast 5 to 8 minutes more, until chicken skin is golden and the thickest part reads 165°F (74°C).
For extra crisp skin, switch to broil on high for 1 to 2 minutes, watching closely.
Squeeze lemon wedges over everything. Rest 5 minutes, then shower with chopped parsley and serve warm.
Notes
Use two sheet pans if ingredients feel crowded so everything roasts instead of steaming.
Swap thighs for drumsticks or boneless thighs; adjust cook time and check 165°F (74°C).
If your broccoli is very large, cut into smaller florets so it cooks in the same time as zucchini.
Air fryer option: cook chicken at 380°F (193°C) for 18 to 22 minutes; roast veggies separately.