Easy Sheet Pan Roasted Chicken and Market Veggies Recipe – Paleo Newbie
easy paleo recipe for sheet pan chicken and veggies

Easy Sheet Pan Roasted Chicken and Market Veggies Recipe

September 28, 2016

  • Yields: About 4 Servings
easy paleo recipe for sheet pan chicken and veggies

Ingredients

1.5 lbs chicken pieces (drumsticks or thighs highly recommended)

1 lb chopped small potatoes (we used Whole30-compliant unpeeled new potatoes)

1 bunch of fresh asparagus, chopped

1 red onion, peeled and cut into wedges

2 Tbsp olive oil

Garnish: Lemon juice, parsley

Seasoning Mix

1 tsp paprika

1 tsp cumin

1 tsp oregano

1/2 tsp garlic

1/2 tsp salt

1/2 tsp pepper

1/4 tsp red pepper flakes

Directions

1Pre-heat your oven to 450ºF

2Combine the "Seasoning Mix" ingredients listed above

3Next drizzle the drumsticks (or thighs) with olive oil, then sprinkle with the Seasoning Mix

4Add all the chopped veggies to a mixing bowl and drizzle with olive oil and season veggies with the same Seasoning Mix

5Spread the veggies across the bottom of a large rimmed baking sheet. Nestle chicken pieces between the veggies. Add a final dash or two more of the Seasoning Mix over everything if desired

6Bake on center rack at 450ºF for 25-35 minutes, or until chicken cooks through (internal temperature reaches 165ºF) and the veggies are tender. If chicken skin starts to darken too much, tent pan loosely with aluminum foil

7Squeeze lemon slices over everything and sprinkle with parsley before serving

Paleo • Gluten-Free • Whole30-compliant

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