Sheet Pan Chicken and Vegetables

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This Easy Keto Sheet Pan Dinner is bound to become a family favourite. My kids love it! It’s one of the best from The Everyday Ketogenic Kitchen.

Sheet Pan Chicken and Vegetables

Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 6 | Calories: 437kcal


  • 2 tablespoons salted butter or coconut oil melted
  • 2 cloves garlic minced
  • 1½ teaspoons salt divided
  • 1 teaspoon black pepper divided
  • ¾ teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ⅛ teaspoon cayenne pepper
  • 6 skin-on bone-in chicken thighs
  • 1 medium head cauliflower cut into 1-inch florets
  • ½ pound Brussels sprouts quartered
  • 4 slices thick-cut bacon cut into 1-inch pieces
  • 2 tablespoons avocado oil


  • Preheat the oven to 450°F.
  • In a small bowl, stir together the melted butter, garlic, ¾ teaspoon of the salt, ½ teaspoon of the pepper, cumin, paprika, coriander, and cayenne. Brush the mixture over the tops of the chicken thighs.
  • In a large bowl, combine the cauliflower, Brussels sprouts, and bacon. Drizzle with the avocado oil and sprinkle with the remaining ¾ teaspoon of salt and ½ teaspoon of pepper. Toss to coat well.
  • Spread the vegetables out in a rimmed baking sheet. Place the chicken thighs on top. Bake 35 to 40 minutes, until the center of the chicken thighs registers 165°F on an instant read thermometer.
  • Turn on the broiler and set the pan on the second highest rack of the oven. Broil 2 to 4 minutes to brown the chicken.

Screenshot 2022 02 22 at 23 17 38 Sheet Pan Chicken and Vegetables

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