Sheet Pan Chicken and Veggies - an effortless, low-carb meal that's loaded with flavor! This one-pan wonder features tender, juicy chicken thighs with a vibrant mix of low-carb veggies like bell peppers, zucchini, and broccoli.
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This sheet pan chicken recipe is perfect for a quick, healthy weeknight dinner, this recipe keeps prep and cleanup minimal while delivering a balanced, nutritious meal. Season, bake, and savor every bite of this simple and satisfying dish!
If you love a meat and veggie dish you will also love this Thai Eggroll in a Bowl or this Keto Bibimbap Beef Bowl recipe.
Why I love this recipe
- Quick & Easy Dinner: With everything on one pan, prep and cleanup are a breeze, and it's ready in just around 30 minutes!
- Packed with Flavor: Juicy chicken thighs and a variety of veggies seasoned with garlic powder, herbs, and a drizzle of extra virgin olive oil make each bite satisfying and delicious.
- Nutritious & Balanced: This healthy, low-carb meal has a good balance of protein, fiber, and healthy fats, perfect for a weeknight dinner that keeps you feeling full. It's also gluten free!
- Perfect for Meal Prep: This one pan dinner reheats well, so you can enjoy leftovers or prep meals in advance for the week.
- Versatile & Customizable: Swap in your favorite veggies, like zucchini, broccoli, or even add sweet potatoes if you want a bit more heartiness. It's easy to make this meal work for you!
Ingredients needed
- Chicken thighs, skin on, bone in: Leaving the skin on keeps the chicken juicy and adds a nice, crispy texture.
- Bell pepper: Use a mix of red, yellow, or orange for extra color and a hint of sweetness. We opted for a red bell pepper.
- Broccoli: Cut into small florets so it roasts evenly and gets those delicious, crispy edges.
- Zucchini: Slice into rounds or half-moons to avoid it cooking too quickly and becoming mushy.
- Fresh rosemary: Chop finely to release its oils and maximize flavor.
- Fresh thyme: Use whole sprigs, then remove them after roasting to keep the dish visually clean.
- Lemon: Slicing thinly helps it caramelize, adding a beautiful zing and color to the dish.
- Red Onion, Garlic, Olive Oil, Paprika, Salt and Pepper
* See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
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How to make sheet pan chicken and veggies?
- STEP 1: Preheat your oven to 425°F (220°C). Heat 1 tablespoon of olive oil in a sauté pan or skillet over medium-high heat, and fry the chicken thighs until lightly golden on both sides. Set aside.
- STEP 2: Chop the bell peppers, broccoli, and zucchini into bite-size pieces. Slice the lemon into ½-inch slices. Place everything in a large bowl.
- STEP 3: Add the fresh rosemary, thyme, minced garlic, remaining 3 tablespoons of olive oil, paprika, salt, and pepper to the bowl. Toss until all the vegetables, herbs, and lemon are well coated.
- STEP 4: Spread the vegetable mixture onto a lined baking sheet. Nestle the chicken thighs between the veggies. Bake for 30-35 minutes, or until the chicken reaches 165°F (74°C) and the vegetables are nicely roasted.
- Garnish with a squeeze of fresh lemon juice and chopped fresh parsley. Enjoy!
Low carb desserts to serve with this chicken recipe
Recipe Tips
- Ensure Even Cooking: Place chicken thighs skin-side up to help render the fat and achieve crispy skin. Cut the veggies into similar-sized pieces for even cooking.
- Marinate for Extra Flavor: For enhanced flavor, marinate the chicken thighs in olive oil, garlic, and herbs for a few hours or overnight before cooking.
- Use a Meat Thermometer: To ensure the chicken is cooked perfectly, use a meat thermometer to check that it reaches an internal temperature of 165°F (74°C).
Recipe variations
Make this one of your favorite sheet pan meals with these variations.
- Different Proteins: Substitute chicken thighs with skinless chicken breasts, bone-in drumsticks, or even pork chops.
- Herb Variations: Experiment with other herbs such as oregano, basil, or dill for a different flavor profile.
- Add Nuts: Toss in some chopped walnuts or almonds for added crunch and healthy fats.
- Spice It Up: Add some red pepper flakes or your favorite spice blend for a little heat.
Storage instructions
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: To freeze, place cooled leftovers in a freezer-safe container or bag. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or microwave until warmed through.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until heated through, ensuring the chicken remains juicy.
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 might overcook the veggies. Plus I don't like mixing raw meat with veggies and prefer to lightly cook meat prior to mixing with anything else.
For another onepot chicken dinner check out this delicious Braised Ginger Chicken recipe.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Low Carb Sheet Pan Chicken with Veggies and Fresh Herbs
One of my favorite sheet pan dinners. This quick and easy low carb sheet pan chicken is going to be your new go-to meal. Simply lightly pan fry chicken thighs, chop some veggies and toss them in the oven. Easy peasy.
Instructional Recipe Video
Equipment
Ingredients
- 4 chicken thighs skin on, bone in (can use more chicken thighs if needed)
- ¼ teaspoon paprika
- 2 large bell pepper
- 1 crown broccoli
- 1 medium zucchini
- 1 large red onion
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme or 3 sprigs
- 1 lemon sliced
- 3 cloves garlic minced
- 4 tablespoon olive oil
- salt and pepper to taste
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Instructions
- Preheat oven to 425°F
- Use a saute pan and fry the chicken thighs with 1 tablespoon 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 ½ inch slices and add to bowl.
- Add the herbs and garlic, 3 tablespoon of the olive oil, paprika, 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
- (Refer to the video instructions if further clarification is needed)
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Calories: 377kcal | Carbohydrates: 7g | Protein: 30g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0g | Cholesterol: 105mg | Sodium: 538mg | Potassium: 175mg | Fiber: 2g | Sugar: 1g | Vitamin C: 20mg | Calcium: 7mg
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Liz says
Super easy and delicious! And the easy cleanup was a bonus.
Nicole Kendrick says
This was so good! I love how healthy and delicious it is, and it was super easy to make. I'm making it again.