Sometimes the best dinners come from the simplest ideas. This keto chicken sheet pan dinner is exactly that—one pan, a handful of ingredients, and a quick toss of spices that fill the kitchen with a mouthwatering aroma. It’s not fancy, but it’s just the kind of meal you want when the day has been long and your appetite demands something comforting yet light.
I remember the first time I made this, I was juggling a few things at once and almost forgot to set the timer—classic me. The chicken skin crisped up beautifully, crackling under the fork, while the broccoli softened just right, soaking up those smoky spices. The cherry tomatoes burst with a pop of sweetness that balanced the savory notes perfectly. I probably ate a little more than a serving, and that’s okay—sometimes dinner is as much about indulging in the moment as it is about nourishment.
- It’s straightforward, with no complicated steps—just toss, roast, and enjoy.
- The blend of smoked paprika and garlic powder gives the chicken a warm depth, but it’s not overpowering.
- Roasting everything together means fewer dishes and more time to relax afterward.
- The lemon juice drizzle at the end adds a fresh brightness that keeps the dish from feeling heavy.
- It’s simple—and that’s kind of the point. This isn’t a meal to impress guests, it’s one to come home to.
If you’re worried about the chicken skin getting soggy or the veggies overcooked, don’t be. The high heat roasting helps crisp things up nicely, and the timing is forgiving enough that you can check in and adjust a bit if needed.
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Keto Chicken Sheet Pan Dinner
- Total Time: 40 minutes
- Yield: 4 1x
Description
A delicious and easy keto-friendly chicken sheet pan dinner featuring seasoned chicken thighs, broccoli, and cherry tomatoes, all roasted together for a flavorful low-carb meal.
Ingredients
4 bone-in, skin-on chicken thighs
2 cups broccoli florets
1 cup cherry tomatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine garlic powder, smoked paprika, dried oregano, salt, and black pepper.
Place the chicken thighs on a large sheet pan. Drizzle 1 tablespoon of olive oil over the chicken and rub the spice mixture evenly onto each piece.
In a separate bowl, toss broccoli florets and cherry tomatoes with the remaining 1 tablespoon of olive oil and a pinch of salt.
Arrange the broccoli and cherry tomatoes around the chicken thighs on the sheet pan in a single layer.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the sheet pan from the oven and drizzle fresh lemon juice over the chicken and vegetables.
Let rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Kitchen Notes: I usually use a rimmed baking sheet to catch any drips and make cleanup easier. This meal pairs well with a light green salad or a simple cauliflower rice if you want to round it out. Sometimes I swap out the broccoli for asparagus or green beans depending on what’s in the fridge, and cherry tomatoes can be replaced with halved baby bell peppers if that’s what you have on hand. I haven’t tested all variations, but these swaps seem to keep the balance tasty without much fuss.
FAQ: Can I use boneless chicken thighs? Yes, but cooking time may be a bit shorter so keep an eye on them. Is this meal freezer-friendly? Leftovers keep well in the fridge for a few days but freezing isn’t recommended because the veggies get mushy. What if I’m not keto? This is still a great low-carb option with lots of flavor and veggies to enjoy.
Give this sheet pan dinner a try when you’re craving something that feels like a hug on a plate but doesn’t take forever to prepare. Save it, print it, and come back anytime you need a fuss-free, satisfying meal.