This oven-baked chicken with veggies sheet pan is a healthy dinner that comes together so quickly and the taste is absolutely incredible!
It’s Whole30 and Keto. If you’re making this keto or low carb, simply substitute the potatoes for a lower carb vegetable. The actual chicken itself is fitting for a low carb diet, and makes the best leftovers! Even if you’re not aiming for low carb, what I also love about this recipe is that you can pretty much add any vegetables you already have on hand to make it as easy as possible for you on a weeknight.
I like to have friends come to our home for dinner. I enjoy good conversation, a glass of wine and a great meal.
There’s nothing better than making one pan meal. Sheet Pan Dinners come together super quickly and the oven does all the work for you.
These healthy dinner ideas are also a great way to get your veggies in and clean out your fridge. That´s why I love sheet pans. They come together super quickly and are perfect for when you haven’t anything for your weeknight dinner.
This is one of my favorite chicken recipes because the chicken is just so tasty. The delicious flavor comes from the use of bone-in, skin-on thighs, and a quick garlic herb marinade.
These chicken and veggies one pan is a healthy dinner that just takes a few minutes of prep time and the oven does all the work. The most amazing is that they are even easier to clean up. What’s better than only having to deal with one dish after dinner?!
What do you need to make chicken & veggies sheet pan
Chicken Drumsticks (Bone-in and Skin-in)
Salt and pepper
Thyme & Rosemary
How to make this chicken & veggies sheet pan
Preheat oven to 200°C / 400°F. Lightly grease a baking tray/sheet with cooking oil spray, or a light coating of oil. Set aside.
Drizzle everything with olive oil, sprinkle with thyme, and rosemary. Then season with salt and pepper to taste and toss to coat.
Roast in preheated oven 15 minutes. Then remove and toss.
Return to oven and continue to roast until veggies and apples are tender, about 15 minutes longer. Serve warm.
I used chicken thighs for this tasty recipe and they were perfectly seasoned and juicy with crispy, nicely browned skin.
You can easily substitute vegetables for those you prefer. Just make sure you cut them in uniform sizes so they will cook at the same rate.
You can store any leftovers into one serve size into airtight containers and you have lunch for the next few days!
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