Juicy and succulent, these easy Sheet Pan Chicken Thighs are a family favorite! Baked together with low carb veggies, this keto dinner recipe comes together with minimal effort. So full of flavor!
Course Main Course
Cuisine American
Keyword sheet pan chicken and veggies., sheet pan chicken thighs
Spread the cauliflower, sprouts, and bacon out on a large rimmed baking sheet. Drizzle with oil and season with salt and pepper. Toss to coat well and spread out into a single layer on the pan.
In a small bowl, stir together the melted butter, garlic, cumin, paprika, coriander, cayenne and additional salt and pepper.
Nestle the chicken thighs into the vegetables. Brush the tops of the thighs with the spice mixture.
Bake 30 to 35 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 1 to 3 minutes to brown the chicken.
Notes
Storage Information: Store any leftovers in an airtight storage container in the refrigerator for up to 5 days. It reheats well in the oven or the microwave and makes fabulous easy lunches! I do not recommend freezing this recipe, as the vegetables will become mushy.