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!
- 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
- 1/8 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
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Preheat the oven to 450°F.
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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.
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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.
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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.
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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.
Paula says
Yes, this is a fantastic recipe! I made it as soon as your cookbook arrived. Such a wonderful cookbook, too. We’ve enjoyed most of those recipes multiple times now. My go-to Keto cookbook. Looking forward to my pre-ordered copies of your new books.
Carolyn says
Thanks, Paula!
Susan York says
Is it possible to include a bar code for the macros for one survey. Great recipe! And I don’t cook.
Thank you
Carolyn says
I don’t have a bar code.
Dee says
Can I use olive oil instead of avocado oil?
Carolyn says
You bet.
Karen says
Looks AMAZING — can’t wait to make it! How many servings is the nutritional info based on?
Carolyn says
6 servings. But you can make it more or less, depending on how much chicken you use.
Teresa D says
Made this tonight and it was fantastic. I could have made a meal of the veggies alone. I have your cookbook and have pre-ordered your other two. Love your recipes. Thanks for all you do.
Also made the Italian Wedding Soup, put some in freezer and portioned some out for weekday dinners. I know it will be fantastic too.
Carolyn says
I agree, the veggies might be the best part!
Gerry Speirs says
So easy and tasty looking!!
Erin @ Dinners, Dishes, and Desserts says
What a great dinner idea!
Brandie says
Absolutely delicious!
Jennifer Farley says
This looks like a great meal!
Katharine says
Made this tonight, we thought it was yummy! My cauliflower got a little over cooked bc I had to go 5 minutes longer on my big chicken thighs. But I’ll definitely make it again!
Pam says
Okay. I have to try this. Looks divine and promising of your words. I just ordered your cookbook. I had it on my Christmas list and didn’t get it so now I am just going to order it. Dang it. Lol I am so excited to receive your cook book. Mmmmmm……
Jeanne says
I made this last night. I will do a few things different next time, as the veggies were to soft. I halved the spouts but will leave them whole and the cauliflower I will have in larger flowers. I was out of avocado oil so used 1 T sesame oil and 1 T olive oil which was fantastic. The flavor of the chicken was awesome and I will definitely make this again with just larger pieces of vegetables. Thank you for sharing!
Karen Lambert says
I made this last night and we loved it. My husband even ate the cauliflower! I did not have avocado oil so used olive oil. Thanks for a great recipe to add into our rotation.
Michelle says
I made this today for lunch with 8 chicken thighs. I made it as written except I used melted ghee instead of butter for the chicken thigh’s spice mixture, and I had some broccoli to use up so I added it to the sheet pan with the cauliflower and Brussels sprouts. It cooked to perfection in 35 minutes and I didn’t have to broil at the end. We loved it and my house smells amazing! Thanks for the yum! ?
Carolyn says
See what I mean? This recipe makes your house smell like comfort!
Laurie says
I have boneless thighs… what time & temp do you recommend?
Carolyn says
Same temp but they will cook a lot faster. Probably less than 25 minutes but you will have to check them.
Angie says
Can you use boneless skinless chicken thighs and if so how would you adjust the cooking time? Thx!
Carolyn says
You can…the timing would probably be more like 25 minutes, depending on how big they are. And they aren’t going to give off as much juice when cooking so your veggies won’t quite be as tender but it should still be good.
Amy says
Ok so I have this in the oven now but I used cauliflower, fresh green beans, and cut up sweet peppers. I am hoping for good results.
Irina says
Amazing recipe! I love it:)
irinathayer.com
Jacque says
Love this recipe. I sliced a head of cabbage into slabs for the vegetable and put the thigh on top.
Gail says
This was SOOOOO good!!! The vegetables were amazing!! Thank you! I look forward to your cookbook coming to Costco February 5.
Oli D says
Very surprised you didn’t put turmeric in your spice lot….
MJM says
Made this for dinner. Thank you ! Fabulous- easy- definitely in my rotation!
Michelle says
Could Asparagus be used as one of the veggies?
Nadia says
I made this 2 weeks ago and am ready to make it again tonight. This is absolutely delicious and, as all your recipes, easy to make in no time. I bought your book, pre-ordered the ones in the makes and they are my go to books. I own literally hundreds of recipe books. But yours is the one that I keep in the kitchen. Thank you! (I’m off no wot prepare peanut-chocolate fat bombs and the decadent macadamia chocolate ones… can’t live without them anymore lol)
Carolyn says
Thanks so much, Nadia!
Liz says
This recipe was absolutely delicious. My husband said it was some of the tastiest chicken he has ever eaten. Total winner for whole family. Thanks for sharing a great recipe!
Liz says
There’s something for everyone in this sheet pan dinner—Brussels sprouts for me, cauliflower and bacon for the hubby and that perfectly seasoned chicken for us all!
gerry speirs says
All in one, I love it!!
Kristy Bernardo says
I LOVE a good sheet pan dinner! I was telling a good friend about your cookbook the other day, btw. She’s going to love it!
Carolyn says
Thanks, Kristy!
Jennifer Farley says
Such an easy dinner to whip up! Thanks for sharing!
Erin @ Dinners, Dishes, and Desserts says
Sheet pan meals are the best! Love this chicken and veggies!
Jennifer Blake says
Yuuuuuum! Love one pan for the whole dinner.
Rebecca C says
This recipe is in my regular rotation. Easy and delicious!
Jennifer says
Our dinner went like this: Eat a few bites, moan and say “This is soooo good!” Eat a few more bites, “This is really, really good!” And repeat until we were almost licking our plates. Great recipe. The sauce on the chicken would be amazing on just about anything. Thinking of slicing a head of cauliflower and roasting just with the sauce on it next.
Allyson says
Wow this is an amazing recipe! Easy and insanely delicious. Definitely gonna be in rotation now. Thank you.
Jayme says
This was delicious. I didnt jave cauliflower so I cut up some beets. Microwaved for 2 min and mixed in with the rest of the brussel sprouts and bacon
I will totally make again
Caroline Cohen says
Fabulous meal. I made this for a small dinner gathering including one vegetarian. I subbed one piece of tofu for a chicken thigh and it was also phenomenal. Just had to take out the tofu about halfway through cooking.
Carolyn says
So glad that worked out.
Sweta Santuka says
This is the yummiest,easiest and the most colorful chicken dish I have tried since my keto woe. Thanks for another great recipe,Carolyn !! You are a GENIUS and a god send for ppl on keto.
Carolyn says
Thanks so much!
Pat says
I just made this. I subbed broccoli for the cauliflower cause that’s what I had on hand. It was DELICIOUS!!! I almost left out the cayenne because I don’t like anything spicy but it was perfect! I went ahead and ordered this cookbook. I can’t wait for it to arrive. P.S. I only buy cookbooks with pictures of every recipe. This is my 2nd one of yours. 🥰
Carolyn says
Thanks so much. Mine definitely has photos of every recipe… my publisher won’t compromise on that and I agree! It’s the best way to know what you’re making.
Debby says
My husband and I have just found a tie for first place in our favorite keto meals that we have tried in the past 14 months! Both recipes were by Carolyn! This sheet pan chicken is so flavorful and juicy! My husband doesn’t even like cauliflower and loved it in this dish. I can’t wait to eat left overs for lunch tomorrow!
Carolyn says
Thanks so much!
Linda Dorrance says
Winner of a chicken dinner! Loved the mix of flavors. Will be making this one again. Thanks
Carolyn says
Glad you liked it!
Katie says
This is my favorite meal both for how delicious it is, how easy it is to make, and how versatile it really is. Swap out the veggie combo to vary it up and literally you need no other recipe for weeknight dinners. Make 8-10 servings and you have dinners or dinner and lunch for the week. I’d also try it whith chicken breasts for a lighter version or pork chops or even fish or salmon to truly make this dish so many different ways. My husband isn’t a big Brussels Sprouts so I add zucchini squash and baby bella mushrooms and make a double batch.
Carolyn says
So glad you liked it!
MCF says
This was amazing! That butter blend is to die for. I loved it so much I made sheet pan steak fajitas last night and used it on the steak. SO good. I’m also loving your Cheddar Zucchini Drop Scones. Why are they not #1 on Pintrest? Where have they been all my life? Loving the entire cookbook. Making your Crispy Fish Nuggets tonight!
Carolyn says
I am so glad to hear it and love your idea for the steak!
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!
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.
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.