Our tasty Sheet Pan Chicken and Vegetables is a one-pot style dinner that is super easy to throw together. The chicken is loaded with garlic, zesty lemon, and low-carb vegetables making it keto and paleo friendly.
This Sheet Pan Chicken and Vegetable recipe make four servings. One serving is one chicken thigh with 1/4 of the vegetables.
Store your leftover Sheet Pan Chicken and Vegetables in the fridge for up to 3 days.
Sheet Pan Chicken and Vegetables Ingredients
- 4 Chicken Thighs, bone-in, skin on
- 2 tablespoons of Olive Oil
- 1 Lemon, zest, and juice
- 1 teaspoon of Garlic Powder
- 1 teaspoon of Salt
- Freshly Ground Pepper
- 1 Red Onion, cut into wedges
- 1 Lemon, cut into wedges
- 8 ounces of Green Beans, fresh
- 1 Red Pepper, deseeded and sliced
How to Make Sheet Pan Chicken and Vegetables
- In a bowl, add the chicken, one tablespoon of oil, lemon zest, half the lemon juice, garlic, salt, and pepper. Mix well and marinate for 30 minutes.
- Preheat your oven to 200C/400F.
- Place the chicken (skin side up), red onion, and half the lemon wedges onto your sheet pan.
- Bake for 20 minutes.
- While the chicken is baking, place the green beans, red pepper, remaining oil, and lemon juice into a bowl. Mix well.
- Add the vegetable mixture around the par-cooked chicken.
- Bake for another 15 minutes, or until the chicken is cooked through.
- Serve immediately with the remaining lemon wedges.
Sheet Pan Chicken and Vegetable Dinner
This delicious Sheet Pan Chicken and Vegetable dinner recipe is a one pot style dinner that is super easy to throw together. The chicken is loaded with garlic and zesty lemon.
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Print Pin Share EmailServings: 4 servings
Calories: 357kcal
Unit Conversion
Ingredients
- 4 Chicken Thighs bone in, skin on
- 2 tablespoons Olive Oil
- 1 Lemon zest and juice
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- Freshly Ground Pepper
- 1 Red Onion cut into wedges
- 1 Lemon cut into wedges
- 8 ounces Green Beans fresh
- 1 Red Pepper deseeded and sliced
Instructions
- In a bowl, add the chicken, 1 tablespoon of oil, lemon zest, half the lemon juice, garlic, salt and pepper. Mix well and marinate for 30 minutes.
- Preheat your oven to 200C/400F.
- Place the chicken (skin side up), red onion, and half the lemon wedges onto your sheet pan.
- Bake for 20 minutes.
- While the chicken is baking, place the green beans, red pepper, remaining oil and remaining lemon juice into a bowl. Mix well.
- Add the vegetable mixture around the par-cooked chicken.
- Bake for another 15 minutes, or until the chicken is cooked through.
- Serve immediately with the remaining lemon wedges.
Nutrition
Serving: 200g | Calories: 357kcal | Carbohydrates: 10g | Protein: 18g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 675mg | Potassium: 500mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1411IU | Vitamin C: 61mg | Calcium: 43mg | Iron: 2mg
Made this recipe?Tag me at @myketokitchen
Want more great Chicken Recipes, check out our:
- Keto Cheddar Chicken Meatloaf
- Keto Chicken & Feta Meatballs
- Keto Indian Chicken Curry
- Keto Garlic Chicken Stir Fry
To make a larger batch of this Sheet Pan Chicken and Vegetable recipe, adjust the servings above.
