This Easy Keto Roasted Chicken and Tomatoes sheet pan dinner requires almost no hand’s on time and is a delicious low carb chicken recipe that the entire family will love! Squeaky Clean Keto, gluten free, egg free, nut free, Paleo, and Whole 30 compliant – this is a healthy and easy chicken dinner that you can feel good about!
When I tell you that this keto roasted chicken recipe is easy, you can take it to the bank. I even put the word “easy” in the title, because seriously – even a monkey (or your least favorite celebrity chef) could make this dish.
Necessary internet disclaimer: If you have a monkey and your monkey botches this keto chicken recipe, I cannot be held responsible. It’s not my fault that your monkey is an idiot.
Please don’t let the lack of fancy ingredients or complicated instructions fool you – this is one of the tastiest ways to prepare chicken that I know of.
Crispy, salty, juicy, and slightly sweet from the slow roasted tomatoes – there isn’t much more you could ask for from an easy keto chicken dinner recipe.
Did I mention it was easy? Keto sheet pan dinners for the win!
Here’s how it’s going to go down…
Place your chicken and halved tomatoes on a sheet pan. Sprinkle liberally with salt and pepper. Drizzle some olive oil over it. Throw on some fresh herbs (I used thyme) to add flavor and make it all fancy and stuff.
All that hard work should take about 2.3 minutes, and look like this:
Throw that business in the oven at 375 degrees (F) and then go help your kids with their homework, do some dishes, fold laundry, have a martini, make some Cheesy Cauliflower Puree, and when you come back an hour later it will look like this:
Plate, serve, and bask in the glory of a job well done.
PS. If your monkey made this easy keto roasted chicken and tomatoes sheet pan dinner for you and did a good job, be sure to tell them – monkeys have feelings too. Also send pictures ASAP – and if said monkey could be wearing a tiny apron whilst making the recipe that would be PERFECT.
Looking for more great keto recipes? Be sure to download my Winter Issue of the IBIH quarterly ezine!
- 4 large skin-on chicken thighs
- 4 large Roma tomatoes
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- salt and pepper to taste
- Place chicken thighs in a baking dish. Wash the Roma tomatoes and cut them in half. Place on the same baking dish as the chicken, cut side up. Season the chicken and tomatoes with salt and pepper. Drizzle the olive oil over the top. Sprinkle with fresh thyme. Roast at 375 degrees (F) for one hour. Serve.