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!
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.
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!