Sheet Pan Chicken and Veggies
Published December 27, 2021 • Updated March 2, 2026
Chicken and veggies tossed in herbs and olive oil, roasted together on a sheet pan.
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A complete low-carb meal of roasted chicken and veggies, ready in under 30 minutes with minimal cleanup.
Sheet pan meals are my go-to when I’m short on time and want minimal cooking and cleanup. I make them often – favorites include my sheet pan meatloaf and keto chicken teriyaki.
Sheet pan dinners let you cook protein and vegetables at the same time, same temperature. No extra pots, no separate timing for sides.
Chunks of chicken with chopped vegetables make a healthy keto meal without fuss. It’s perfect for using up vegetables in the fridge before they turn. Toss with olive oil and herbs, and dinner’s ready in under 30 minutes.
How to make sheet pan chicken and veggies
- Chop up the chicken and vegetables into bite sized pieces.
- Add chicken and veggies to a large bowl. Toss with olive oil, seasoning and herbs like basil, oregano, garlic powder, paprika, salt and pepper.
- Pour chicken and vegetable mixture onto a sheet pan and bake at 475 degrees for 15 minutes or until chicken is cooked through and vegetables are fork tender.
Key ingredients
The beauty of this low-carb sheet pan chicken is that you can swap in any vegetables or seasonings you have on hand.
- Chicken – Use chicken thighs, chicken breast, or even whole drumsticks. Drumsticks will need different timing and temperature.
- Vegetables – I used broccoli, onion, red bell pepper, and tomato. Try cauliflower, zucchini, green beans, yellow squash, or radish.
- Olive oil – Used to coat the chicken and vegetables to give flavor and to help crisp up the veggies as they roast. Any oil can be used. Try avocado oil or coconut oil – even melted butter would be delicious.
- Seasoning & Herbs – I used dried herbs here, but fresh works too. Go with oregano, basil, parsley, paprika, garlic powder, lemon seasoning, salt, and pepper.
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Ingredients
2 tablespoons olive oil -
1 pound skinless, boneless chicken thighs, cut into bite sized pieces
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3 cups broccoli florets
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1 bell pepper, chopped
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1/2 red onion, chopped
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1/2 cup diced tomatoes
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1 teaspoon salt
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1 teaspoon dried oregano
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1 teaspoon garlic powder
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1/2 teaspoon dried basil
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1/2 teaspoon black pepper
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1/4 teaspoon paprika
Step by Step Instructions
Step by Step Instructions
Toss chicken and veggies
Place cubed chicken and diced vegetables in a large bowl. Add olive oil, salt, oregano, basil, garlic powder, black pepper, and paprika. Toss until coated.
Spread on sheet pan
Line a sheet pan with foil and spread the chicken and vegetable mixture in a single layer.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use chicken breast instead of chicken thighs?
Yes! Chicken breast works great. It cooks faster than thighs, so check it a few minutes earlier.
What other vegetables can I add to this recipe?
Mix in any vegetables you like. Zucchini, carrots, and asparagus all roast well with chicken.
How should I store leftovers?
Store leftovers in the fridge for 3 days. Reheat in the oven or microwave.
Can I make this recipe ahead of time?
Yes! Toss the chicken and veggies with oil and seasonings, then store in the fridge until you’re ready to roast.
Is this recipe gluten-free?
Yes, this is naturally gluten-free. All the ingredients are gluten-free.
I default to stir fry for chicken and veggies, but 475 changed that. The broccoli edges got a char no skillet can match. Fully converted.
The broccoli char is the whole point. Skillet never gets close.
Was convinced 475 was going to destroy the chicken. Broccoli got those dark crispy tips and the chicken came out juicy at 15 minutes. Did not expect a sheet pan to humble me like this.
475 is what does it. At 400 the broccoli steams instead of crisping.
Great flavours!! Thanks
The spice mix on this one is my weeknight default. The paprika adds more than you'd think.