Name: Easy Sheet Pan Roasted Chicken and Market Veggies Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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; 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

AuthorTrinaDifficultyBeginner

easy paleo recipe for sheet pan chicken and veggies

Prep Time10 minsCook Time30 minsTotal Time40 mins

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

Pre-heat your oven to 450ºF

Combine the "Seasoning Mix" ingredients listed above

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

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

Spread 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

Bake 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

Squeeze lemon slices over everything and sprinkle with parsley before serving

Paleo • Gluten-Free • Whole30-compliant

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Ingredients