Description
A quick and easy keto-friendly chicken sheet pan dinner featuring juicy chicken thighs roasted with low-carb vegetables and a flavorful herb garlic seasoning.
Ingredients
4 bone-in, skin-on chicken thighs
1 medium zucchini, sliced into 1/2-inch rounds
1 medium yellow bell pepper, cut into 1-inch pieces
1 cup cherry tomatoes
1/2 medium red onion, cut into wedges
3 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine 2 tablespoons of olive oil, garlic powder, dried oregano, dried thyme, smoked paprika, salt, and black pepper to create the seasoning mix.
Pat the chicken thighs dry with paper towels. Rub the seasoning mix evenly over both sides of each chicken thigh.
Place the chicken thighs on a large rimmed baking sheet, skin side up.
In a separate bowl, toss the zucchini slices, yellow bell pepper pieces, cherry tomatoes, red onion wedges, and minced garlic with the remaining 1 tablespoon of olive oil until evenly coated.
Arrange the vegetables around the chicken thighs on the baking sheet in a single layer.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the chicken and vegetables.
Let rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes