Low Carb Sheet Pan Chicken with Veggies and Fresh Herbs

This quick and easy low carb sheet pan chicken is going to be your new favourite meal. Simply lightly pan fry chicken thighs and chop some veggies, toss and in the oven they go.

If you were to ask me what my favourite recipe is, I would have to choose a one pan dinner like this one. I have always loved casseroles and one pot dinner and this sheet pan dinner hits all the marks for me.

I love how this all comes together and the beautiful colours of the peppers, onions, fresh lemons and herbs just make me feel so good and healthy. Each serving is only 5g net carbs but it’s a healthy portion with 1 chicken thigh and loads of roasted veggies.

What is a Sheet Pan Chicken?

Sheet pan chicken is simply chicken and veggies of your choice mixed together with some olive oil, salt, pepper and fresh herbs. Then layed out onto a sheet pan and roasted in the oven until everything becomes golden, a little crispy and almost caramelized. It’s always been my favourite way to cook veggies.

What kind of Herbs can I use?

For this recipe I used fresh rosemary and thyme but you can use any herbs your prefer such as sage, mint, cilantro.

How long do you cook Low Carb Sheet Pan Chicken?

I cooked it in the oven for about 35 minutes but it all depends on the veggies you use. I used bell peppers, zucchini, onions and broccoli which is a good mix of veggies but they came together so well. Coupled with the fresh herbs, garlic and olive oil, you can’t go wrong with this selection.

Do I have to pan fry the chicken first?

You should pan fry the chicken first in order to get it lightly cooked. Since chicken may take more time in the oven, you rish over cooking the veggies. Plus I don’t like mixing raw meat with veggies and prefer to lightly cook meat prior to mixing with anything else.

Watch the Low Carb Sheet Pan Chicken and Veggie Instructional Video

For another one pot chicken dinner checkout out this delicious Braised Ginger Chicken recipe.

Low Carb Sheet Pan Chicken with Veggies and Fresh Herbs

Oscar

This quick and easy low carb sheet pan chicken is going to be your new favourite meal. Simply lightly pan fry chicken thighs and chop some veggies, toss and in the oven they go.

5 from 14 votes

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Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Course Main Course

Cuisine American

Servings 4 people

Calories 377 kcal

Equipment

• sheet pan
• Frying Pan

Ingredients

  

1x2x3x

• 4 chicken thighs skin on, bone in (can use more chicken thighs if needed)
• 2 large bell pepper
• 1 crown broccoli
• 1 medium zucchini
• 1 tbsp fresh rosemary finely chopped
• 1 tbsp fresh thyme or 3 sprigs
• 1 lemon sliced
• 3 cloves garlic minced
• 4 tbsp olive oil
• salt and pepper to taste

Instructions

 

• Preheat oven to 425°F
• Use a saute pan and fry the chicken thighs with 1 tbsp of olive oil until lightly golden on both side, set aside
• Chop all veggies into bite size pieces and place in a large bowl
  
• slice the lemon into 1/2 inch slices and add to bowl
• add the herbs and garlic, 3 tbsp of the olive oil and salt and pepper to taste. Toss until everything is mixed.
  
• add all contents from the bowl onto a lined baking sheet
  
• nestle in the 4 chicken thighs on the pan between the veggies
  
• bake in oven for 30-35 minutes until everything is nicely roasted
  

Video

Notes

Each serving is about 5g net carbs, depending on the type of vegetables you use.

 

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Nutrition Facts

Low Carb Sheet Pan Chicken with Veggies and Fresh Herbs

Serving Size

 

1 chicken thigh and 1 cup (80 grams) vegetables

Amount per Serving

Calories

377

% Daily Value*

Fat

 

26

g

40

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0

g

Polyunsaturated Fat

 

14

g

Monounsaturated Fat

 

4

g

Cholesterol

 

106

mg

35

%

Sodium

 

538

mg

23

%

Potassium

 

175

mg

5

%

Carbohydrates

 

7

g

2

%

Fiber

 

2

g

8

%

Sugar

 

1

g

1

%

Protein

 

30

g

60

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Sheet Pan

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