easy paleo recipe for sheet pan chicken and veggies

Easy Sheet-Pan Roasted Chicken and Market Veggies

This has got to be one of the easiest paleo dinners ever! One baking pan…around 10 minutes to prep…then about 30 to cook. Simple…and so dang good!

whole30 compliant recipe markGotta love the easy ones, right? Especially at the end of a long day when you need to pull something healthy and delicious together that doesn’t take a whole lot of work or brainpower.

Well simple doesn’t get much tastier than this!

For this no-fuss one-pan dish, I’d suggest drumsticks. Chicken legs are usually pretty cheap, and the higher fat content will give you a richer flavor than white meat. They cook up quickly too, so that’s a bonus when you’re really hungry. Of course, chicken thighs would be another tasty choice for this dish.

(By the way, this recipe is a really good one for prepping a few meals you can enjoy later in the week. It’s one of those protein and veggie combos that keeps extremely well and is very easy to reheat!)

This easy one-pan paleo wonder gets a healthy dash of seasonings, then it's off to 425ºF oven for about 30 minutes.

This easy one-pan paleo wonder gets a healthy dash of seasonings, then it’s off to your 450ºF oven for about 30 minutes.

You’ve got a surprising amount of flavor going on in this one too…thanks in part to the special spice combo that gets sprinkled over everything. And then when you squeeze a lemon over it all at the end, the juice marries all those flavors together perfectly! 

Feel free to use whatever veggies you have on hand. If you’re including the asparagus, I’d suggest going with the fatter stalks because they’ll hold up better in the hot oven.

That’s it…really super simple! Try this paleo recipe with whatever cut of chicken you like and your favorite veggies! Let me know how yours turns out! Enjoy!

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


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


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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