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One-Pan Keto Dinners for Easy Cleanup (Perfect for Weeknights) - Simple, Satisfying, and Low-Carb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • 1.5 lb boneless, skinless chicken thighs (or breasts, cut into even pieces)
  • 2 medium zucchini, sliced into half-moons
  • 1 red bell pepper, sliced
  • 8 oz mushrooms, sliced (cremini or button)
  • 1 small red onion, sliced
  • 3 tbsp olive oil
  • 1 tbsp butter (optional for richness)
  • 3 cloves garlic, minced
  • 1 lemon (zest and juice)
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Optional add-ons: 1/4 cup pitted olives, 2 tbsp capers, or 1/4 cup grated Parmesan

Instructions
 

  • Preheat and prep: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup. Pat the chicken dry with paper towels.
  • Make the seasoning blend: In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, smoked paprika, oregano, red pepper flakes, salt, and pepper.
  • Season the chicken: Add half the mixture to the chicken and toss to coat evenly. Let it sit for 5–10 minutes while you prep the vegetables.
  • Arrange the vegetables: Spread zucchini, bell pepper, mushrooms, and red onion on the sheet pan. Drizzle with the remaining seasoning mixture and toss right on the pan. Space the vegetables out so they roast, not steam.
  • Add the chicken: Nestle the chicken pieces among the vegetables. Dot the top with butter if using for extra richness.
  • Roast: Bake for 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges.
  • Finish and garnish: If using olives, capers, or Parmesan, add them in the last 5 minutes of roasting. Remove from the oven, taste, and adjust salt and pepper. Sprinkle with fresh parsley.
  • Serve: Spoon the pan juices over everything. For extra fat and flavor, add a drizzle of olive oil or a dollop of pesto on top.