Keto Chicken Pesto Sheet Pan Dinner

The Keto Chicken Pesto Sheet Pan Dinner is a flavorful low-carb meal made by roasting juicy bone-in, skin-on chicken thighs with colorful keto-friendly vegetables like bell peppers, zucchini, and broccoli on a single sheet pan. Everything is coated in a rich basil pesto made with garlic, olive oil, parmesan, and nuts, so the chicken stays tender with crispy skin while the vegetables soak up nutty, garlicky flavor. Finished with fresh herbs and bright lemon zest, this one-pan dinner delivers a satisfying balance of fat and protein that curbs cravings with minimal prep and cleanup, perfect for any weeknight keto dinner.

Course Dinner, Main Course

Cuisine American, Italian

Keyword chicken pesto, gluten free, keto, low-carb, one pan, sheet pan dinner

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 640kcal

Equipment

Large sheet pan
Parchment Paper
Mixing bowl
microplane or zester
Tongs

Ingredients

For the chicken and vegetables

2 pounds bone-in, skin-on chicken thighs about 6 to 8 thighs, patted dry
2 tablespoons olive oil
1 teaspoon fine sea salt divided
1/2 teaspoon freshly ground black pepper
1 teaspoon Italian seasoning or dried oregano
1 medium red bell pepper cored and sliced into strips
1 medium yellow bell pepper cored and sliced into strips
1 medium zucchini cut into half-moons
3 cups broccoli florets cut into bite-size pieces
2 cloves garlic minced, for tossing with the vegetables
1 tablespoon lemon zest from about 1 large lemon

For the keto basil pesto

2 cups fresh basil leaves lightly packed
1/3 cup extra-virgin olive oil plus more to thin if needed
1/3 cup grated parmesan cheese or pecorino romano
1/4 cup pine nuts or walnuts or almonds
2 cloves garlic roughly chopped, for the pesto
1/4 teaspoon fine sea salt or to taste
1/8 teaspoon freshly ground black pepper or to taste

To finish

1/4 cup fresh basil leaves chopped, for garnish
1/4 cup freshly grated parmesan cheese optional, for serving
1 medium lemon cut into wedges for serving

Instructions

Preheat the oven to 400°F and line a large sheet pan with parchment paper for easier cleanup.
Add the chicken thighs to the sheet pan, drizzle with the olive oil, and sprinkle with about half of the salt, all of the Italian seasoning, and half of the black pepper, then rub the seasonings all over the chicken to evenly coat and arrange the thighs skin side up on one side of the pan.
In a large mixing bowl combine the bell peppers, zucchini, broccoli florets, minced garlic for the vegetables, remaining salt, and remaining black pepper, then toss until the vegetables are lightly coated and seasoned.
Spread the seasoned vegetables in a single layer on the open side of the sheet pan, leaving a little space between pieces so they roast rather than steam.
Place the sheet pan in the oven and roast for about 20 minutes, or until the chicken skin is beginning to brown and the vegetables are just starting to soften around the edges.
While the chicken and vegetables start roasting, make the pesto by adding the basil leaves, olive oil, grated parmesan, nuts, chopped garlic for the pesto, salt, and pepper to a food processor or blender and pulsing until a thick, spoonable sauce forms, adding a splash more olive oil if needed to reach your desired consistency.
After the initial roast time, remove the sheet pan from the oven and spoon about half of the pesto into the bowl used for the vegetables, then add the partially roasted vegetables from the pan to the bowl and toss gently until they are well coated in the pesto.
Return the pesto-coated vegetables to the sheet pan, spreading them back into a single layer around the chicken, and spoon a little of the pesto drippings from the bowl over the exposed parts of the chicken thighs while keeping most of the pesto off the very top of the skin to help it stay crisp.
Roast the chicken and vegetables for another 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F at the thickest part and the vegetables are tender with lightly browned, crisped edges.
Remove the pan from the oven and immediately sprinkle the lemon zest over the hot chicken and vegetables, then drizzle or dollop some of the remaining pesto over everything to taste, reserving a little for serving if you like.
Garnish the sheet pan with chopped fresh basil and freshly grated parmesan if using, then serve the chicken and vegetables hot with lemon wedges on the side and extra pesto passed at the table.

Notes

For the best texture on keto, use bone-in, skin-on chicken thighs because they stay juicy and develop beautifully crisp skin during roasting. Choose a pesto that is made with olive oil and contains no added sugars or starches if you opt for store-bought, and adjust the nuts to your preference using pine nuts, walnuts, or almonds, all of which are keto friendly. To keep the pesto from burning, avoid coating the chicken skin completely before roasting and instead toss the vegetables in pesto partway through cooking and finish the dish with a fresh drizzle of pesto after roasting. Do not overcrowd the sheet pan, and if the vegetables are piled on top of each other, divide everything between two pans so the vegetables roast and caramelize instead of steaming. This recipe is great for meal prep and can be stored in an airtight container in the refrigerator for up to 4 days, then reheated in a 350°F oven until warmed through to help maintain crisp edges on the chicken and vegetables.

Nutrition