Name: Keto Chicken Thighs with Roasted Vegetables (Meal Prep)
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 2 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp dried thyme; 2 cups broccoli florets; 1 red bell pepper, sliced; 1 small zucchini, sliced (about 1 cup); 1/2 medium red onion, sliced

Keto Chicken Thighs with Roasted Vegetables (Meal Prep)

BakedSpatula6312

This keto-friendly sheet pan meal is designed for meal prepping success—juicy, flavorful chicken thighs and a rainbow of roasted vegetables all in one pan. Brining the chicken in a quick salt solution ensures it stays tender and moist, even after reheating, while a blend of smoked paprika, garlic, and thyme gives the skin irresistible flavor. The vibrant veggies get caramelized in the oven, offering both texture and color to keep your weeknight meals exciting. Simple, satisfying, and built to reheat beautifully, this dish makes sticking to keto a breeze all week long.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
Prepare a 6% salt brine by dissolving 2 tbsp kosher salt in 3 cups cold water. Submerge chicken thighs in brine for 20 minutes, then pat dry thoroughly (this step ensures juicy meat that reheats perfectly).
Toss the chicken thighs with 1 tbsp olive oil, smoked paprika, garlic powder, dried thyme, 1/2 tsp salt, and black pepper. Arrange them skin-side up on one side of a large rimmed baking sheet.
In a bowl, toss broccoli, red bell pepper, zucchini, and red onion with the remaining 1 tbsp olive oil and 1/2 tsp salt. Spread veggies on the other side of the baking sheet.
Roast everything for 30-35 minutes, turning the vegetables halfway through, until chicken skin is golden and veggies are tender. For extra-crispy skin, broil chicken for the final 2 minutes.
Cool slightly before packaging into meal prep containers. Store in fridge up to 5 days. Reheat in microwave or oven until hot.