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.
People keep asking me what my favourite recipe from The Everyday Ketogenic Kitchen is and I never give them a satisfactory answer. Because the reality is that for a person such as myself, who dreams up low carb recipes and then attempts to bring them fruition, I simply cannot choose. It’s like asking me to choose my favourite child. On any given day, one of them will have pleased me and I may have a bit more affection toward them for the time being.
But it doesn’t meant I love the others any less. Developing a recipe often means considering it from every aspect, writing my thoughts and ideas down on paper, researching it before I attempt it so I know approximate cooking temperatures and times, and then finally seeing if I can bring my ideas to life. It really is a bit like conceiving and having a child, albeit with less pain, less disruption, and with something delicious to eat at the end.
Keto Sheet Pan Chicken and Veggies
But there are always recipes that are standouts right from the beginning. The ones where you weren’t really sure what you were doing but you took a gamble and mixed up your ingredients. Then you popped it in the oven and hoped divine providence would shine down upon you and the results would at least be edible. Then, partway through the cooking process, your olfactory senses are assaulted by the mouthwatering smells emanating from your oven. You feel the heavens open up, golden light streaming down, angels singing, harps playing. This is one such heavenly recipe!
That is a true and factual account of what happened when I created this Keto Sheet Pan Chicken and Vegetables for my cookbook (p. 238 for those of you that own it). It’s not that I didn’t already know it would be pretty good. The ingredients, the luscious chicken thighs and bacon, the cumin and coriander-scented spice rub, the hearty winter vegetables, led me to believe it would be a decent meal. But I was worried that the cauliflower and the Brussels sprouts would get a big soggy and over-cooked before the chicken was done. However, I really was stopped in my tracks by how good it smelled when it was cooking.
Forget putting vanilla in your oven when you are trying to sell your house. Put this in the oven instead and you will instantly have hundreds of offers!
I needn’t have worried about the vegetables. While they do end up on the soft side, it’s because they’ve spend their time wisely, soaking up all the delicious fats from the bacon and the chicken. They are browned and meltingly tender, and you just want curl up somewhere cozy and dive into a bowl of them. It’s the ultimate keto comfort food.
So yeah…while I firmly state that I do not have a single favourite recipe from The Everyday Ketogenic Kitchen, I would say that this is one of the absolute stand outs. Now go buy my book and make this. You won’t regret it, kids, I promise!
Sheet Pan Chicken and Vegetables
Ingredients
- 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
Instructions
- 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.
Nelly says
I made this for dinner last night. My daughter asked if she could have her 2 friends stay over for dinner and they loved it. The boy actually texted my daughter last night and asker her to tell me that I make good chicken. Thank you for your wonderful recipes.
Michele L says
I made it today for dinner and it is delicious. I did not add the cumin and the black pepper as it does not have a great effect on my stomach. It is absolutely delicious.
Diana says
Made this for lunch today and so happy to see how easy it is to put together and customize. Thank you for your creative and workable recipes that anyone can make whether on a special diet or not. This one is so delicious it will even be served for no fuss company meals.
Heather says
This was fast and delicious. A meal that is greater than the sum of its parts.
Joanne says
Cooked this tonight used broccoli and cauliflower and it was delicious. It is on the list of my favorite recipes. quick and easy to make and clean up.
Cherrie says
I made this for dinner last night, and it was so good. I didn’t have cauliflower so I used carrots and brussels sprouts (staying out of the grocery stores due to the cornonavirus). I could of ate just the veggies, they were that good. Thanks for another great recipe!
Bev says
Is the protein and fat same or a mistake? Just curious. I’ve never seen them both the same before. Can’t wait to try this tonight. Love all the rest of your recipes I’ve tried. So glad I found your website and Facebook Group. Thank you for sharing so many great recipes. Getting ready to start ordering your books.
Carolyn says
Oops, yes, the protein is 35g.
Dorothy says
Made this with bone in skin on chicken breast and it was great. I thought I took out the thighs but this was great anyway. Thank you for a quick and easy meal that tastes great!
Carolyn says
Glad it worked out!
Baker Judy says
This recipe looks delicious, but we don’t eat pork. I’m sad, because bacon seems to be such a strong flavor; leaving it out would probably change it a lot.
Or is there a spice I can use instead of the pork? Thank you very much. Love your recipes. I’m just about to make your pancakes for “fend for yourself Saturday night dinner.”
There’s so much cooking in keto, that a sheet pan makes it easy and we have leftovers.
Carolyn says
Nothing will replace the bacon in terms of flavor. But if you want to make it without, I recommend adding some other fats to the pan before cooking, like butter or coconut oil. It’s the added fat which helps soften and roast the veggies.
Connie says
You where right my house smelled amazing! Will make again, but next time I’ll cook the chicken half the time then add veggies,they where way to mushy for our liking, Keep the great recipes coming.
Tracey says
This looks terrific! Making it right now. But maybe I missed it–I don’t see anything other than calories in the nutrition listing. Did the software change that the page uses for calculating those?
Tracey says
**** I spotted the nutrition information finally–for some reason it did not load.
Byenia says
Made this last night and it turned out wonderfully. The only changes made were I used frozen veggies (broccoli, caulifower and brussels sprouts) and 4 chicken quarters, requiring about an hour or a little longer in at 450. Definitely planning on keeping this dish in our rotation of easy favorites. Thanks!