Welcome to another delightful culinary adventure in the realm of one-pan wonders! Today, we’re diving into the realm of simplicity and flavor with a mouthwatering recipe: Keto Chicken Thighs Sheet Pan with Veggies. This dish is a testament to the magic that happens when you combine juicy chicken thighs with an array of vibrant, roasted vegetables—all on a single sheet pan. It’s a feast for the senses and a breeze for the busy cook. So, let’s roll up our sleeves and get ready to savor every delicious bite!
Ingredients to make Keto Chicken & Veggies Sheet Pan
- First things first, let’s gather our culinary companions:
Chicken thighs (bone-in, skin-on for extra flavor) - A medley of colorful vegetables (think bell peppers, broccoli, and red onions)
- Olive oil
- Garlic (because everything’s better with garlic!)
- Herbs and spices (oregano, paprika, salt, and pepper)
- A squeeze of lemon for a refreshing zing
How to make Keto Chicken Pan & Veggies Sheet Pan
- Preheat your oven to 400F and line a large baking sheet with parchment paper.
- Lay the chicken breast on the prepared pan and rub with the seasonings and half a tablespoon of olive oil.
- In a large bowl, combine all the prepped veggies. Drizzle with the remaining tablespoon of oil.
- Season with salt and pepper and thoroughly toss to coat.
- Arrange the vegetables around the chicken in the sheet pan.
- Bake for 20-25 minutes, or until the chicken is no longer pink on the inside, and the veggies are tender with a slight crunch.
- Allow the chicken to sit for a few minutes before slicing it
Once your kitchen is filled with the irresistible aroma of roasted goodness and your sheet pan masterpiece is cooked to perfection, it’s time for the finishing touches. Squeeze a generous amount of fresh lemon juice over the entire dish to brighten up the flavors and add a final burst of freshness. Garnish with some extra herbs for a touch of greenery, and voilà—your Chicken Thighs Sheet Pan with Veggies is ready to steal the spotlight! Serve up this delightful dish straight from the sheet pan for a rustic and charming presentation that’s sure to impress. Whether you’re enjoying a cozy dinner at home with loved ones or hosting a casual gathering with friends, this one-pan wonder is guaranteed to be a crowd-pleaser. Pair it with your favorite side dish—whether it’s fluffy rice, creamy mashed potatoes, or crusty bread—to complete the meal.
In conclusion, Chicken Thighs Sheet Pan with Veggies is not only a feast for the eyes and taste buds but also a testament to the beauty of simplicity in cooking. With just a handful of ingredients and a single sheet pan, you can create a meal that’s bursting with flavor, texture, and wholesome goodness. So, the next time you’re in need of a quick and delicious dinner solution, look no further than this delightful dish. Happy cooking and bon appétit!
| Prep Time | 10 minues |
| Cook Time | 25 minutes |
| Passive Time | 35 minutes |
| Servings |
servings
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- 1 lb chicken thighs boneless, skinless
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp olive oil
- 1 small head of broccoli cut into florets
- 1 red bell pepper cut into cubes
- 1 small red onion cut into slices
- 1 yellow pepper cit into cubes
Ingredients
|
|
- Preheat your oven to 400F and line a large baking sheet with parchment paper.
- Lay the chicken breast on the prepared pan and rub with the seasonings and half a tablespoon of olive oil.
- In a large bowl, combine all the prepped veggies. Drizzle with the remaining tablespoon of oil. Season with salt and pepper and thoroughly toss to coat.
- Arrange the vegetables around the chicken in the sheet pan.
- Bake for 20-25 minutes, or until the chicken is no longer pink on the inside, and veggies are tender with a slight crunch. Allow the chicken to sit for a few minutes before slicing it.
