Keto Sheet Pan Chicken Dinner Recipe

Bone-in, skin-on chicken thighs: These provide rich flavor and crispy skin, essential for this recipe.

Broccoli: Cut into florets, this vegetable adds a nutritious and crunchy element to the dish.

Cherry tomatoes: Halved, these add a burst of sweetness and color.

Olive oil: Used to coat the vegetables and add a healthy fat component.

Garlic powder: Adds a savory depth of flavor to the dish.

Paprika: Provides a smoky, slightly sweet flavor and a beautiful color.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and complexity.

To ensure your chicken thighs are perfectly crispy and golden, pat them dry with a paper towel before seasoning and placing them on the sheet pan. This helps remove excess moisture, allowing the skin to crisp up beautifully during baking. Additionally, make sure to spread the vegetables in a single layer around the chicken to promote even roasting and prevent steaming.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and are easier to eat, though they may be slightly less juicy.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile, making them a good alternative.

• broccoli - Substitute with cauliflower: Cauliflower has a similar texture and can be roasted in the same way, making it a great low-carb substitute.

• broccoli - Substitute with Brussels sprouts: They roast well and provide a similar nutritional profile, fitting well into a keto diet.

• cherry tomatoes - Substitute with grape tomatoes: They have a similar size and sweetness, making them an easy swap.

• cherry tomatoes - Substitute with bell peppers: They add a different flavor but still provide a burst of color and nutrients.

• olive oil - Substitute with avocado oil: It has a high smoke point and similar health benefits, making it suitable for roasting.

• olive oil - Substitute with coconut oil: It adds a slightly different flavor but is also keto-friendly and good for high-heat cooking.

• garlic powder - Substitute with fresh minced garlic: It provides a more intense garlic flavor and is a natural ingredient.

• garlic powder - Substitute with onion powder: It offers a different but complementary flavor, adding depth to the dish.

• paprika - Substitute with smoked paprika: It adds a smoky flavor that can enhance the overall taste of the dish.

• paprika - Substitute with chili powder: It adds a bit of heat and complexity, though it will change the flavor profile slightly.

• salt - Substitute with sea salt: It provides a similar level of saltiness but with a slightly different mineral content.

• salt - Substitute with kosher salt: It has a coarser texture and can be easier to control when seasoning.

• black pepper - Substitute with white pepper: It has a slightly different flavor but can be used in the same way.

• black pepper - Substitute with cayenne pepper: It adds heat and a different flavor profile, making the dish spicier.

• Allow the chicken thighs and vegetables to cool completely before storing. This helps prevent condensation, which can make the food soggy.
• Transfer the cooled chicken and vegetables into airtight containers. For best results, use separate containers for the chicken and vegetables to maintain their individual textures.
• Store the containers in the refrigerator if you plan to consume the meal within 3-4 days. Ensure the containers are sealed tightly to keep the food fresh.
• For longer storage, place the cooled chicken and vegetables into freezer-safe bags or containers. Label them with the date to keep track of their freshness.
• When ready to reheat, thaw the frozen chicken and vegetables in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the chicken and vegetables in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can use a microwave, but be cautious as it may alter the texture of the vegetables.
• To keep the chicken skin crispy, consider reheating it separately in the oven or a skillet. This extra step ensures that the chicken retains its delightful crunch.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken thighs and vegetables on a baking sheet.
  3. Cover the sheet with aluminum foil to prevent drying out.
  4. Heat for about 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are warmed through.

• Microwave Method:

  1. Place the chicken and vegetables in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes, checking halfway through to stir the vegetables and ensure even heating.
  4. Continue heating in 1-minute intervals until the chicken and vegetables are hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the chicken and vegetables in the skillet, cover with a lid.
  4. Heat for about 5-7 minutes, turning the chicken occasionally to ensure even heating.
  5. Check that the chicken is heated through and the vegetables are warm.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken and vegetables in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check that the chicken is hot and the vegetables are warmed through.

• Oven: Used to bake the chicken and vegetables at a consistent temperature of 400°F (200°C).

• Mixing bowl: Utilized to toss the broccoli florets and cherry tomatoes with olive oil and seasonings.

• Sheet pan: A flat, rectangular pan where the chicken thighs and seasoned vegetables are arranged for baking.

• Measuring spoons: Essential for accurately measuring the olive oil, garlic powder, and paprika.

• Tongs: Handy for arranging the chicken thighs and vegetables on the sheet pan.

• Knife: Necessary for halving the cherry tomatoes and cutting the broccoli into florets.

• Cutting board: Provides a safe surface for cutting the broccoli and halving the cherry tomatoes.

• Oven mitts: Protects your hands when placing the sheet pan in the oven and removing it once the dish is cooked.

• Serving platter: Used to present the cooked chicken and vegetables for serving.

Pre-chop vegetables: Cut the broccoli into florets and halve the cherry tomatoes in advance. Store them in airtight containers in the fridge.

Marinate chicken: Season the chicken thighs with olive oil, garlic powder, paprika, salt, and pepper the night before. This not only saves time but also enhances flavor.

Use parchment paper: Line your sheet pan with parchment paper for easy cleanup.

Batch cooking: Double the recipe and cook extra portions for future meals. Store leftovers in the fridge or freezer.

One-bowl prep: Mix all the seasonings and vegetables in one bowl to minimize dishwashing.