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.
Servings: 4 people
Calories: 377kcal
Cost: $10
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
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)
Video
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
