Sheet Pan Chicken Thighs and Veggies

Our sheet pan chicken thighs and veggies are an easy, healthy, low carb way to get dinner on the table in less than 45 minutes!

Course Chicken

Cuisine American

Keyword keto sheet pan meal

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 387kcal

Author Karly Campbell

Ingredients

2 pounds bone-in, skin on chicken thighs
3 tablespoons olive oil divided
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons cracked pepper
12 ounces Brussels sprouts trimmed
8 ounces radishes halved
Parsley for garnish

Instructions

Preheat oven to 400 degrees. Spritz a sheet pan with nonstick spray.
Add the chicken thighs to the pan and rub with half of the oil.
Add all of the seasonings to a small bowl and rub the chicken thighs with half of the seasoning mixture.
Add the Brussels sprouts and radishes to a bowl and drizzle with the remaining oil. Sprinkle on the remaining seasoning and toss to coat.
Arrange the vegetables around the chicken thighs on the sheet pan. Do not overcrowd the pan - use a second sheet pan if needed for the vegetables.
Bake for 30-35 minutes or until chicken is cooked through and vegetables are tender.
If desired, cook under the broiler for the last few minutes to brown the vegetable and crisp the skin on the chicken.
Sprinkle with parsley and serve.

Notes

Be sure to leave space for air to flow between the vegetables and the chicken or the chicken skin will not get crisp and the vegetables won't get those roasted edges. If your sheet pan is not large enough, use 2.

Nutrition