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Chicken, Veggies & Bacon Sheet Pan

This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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Who doesn't love a good sheet pan recipe? They are easy and there's only one pan to wash so it's a win win! This Chicken, Veggies & Bacon Sheet Pan recipe is one I have been making long before I ever even knew what Whole30 was. I decided with a few tweaks it's time it has a place on the blog! This pan is loaded with veggies and I love having the leftovers with fried eggs for breakfast! The whole family will love it because there's bacon and who doesn't love bacon?


6 chicken thighs, skin on & bone in
1 onion, peeled & cut in 1/4" wedges
3 carrots, peeled & cut in 1" pieces
1-2 parsnips, peeled & cut in chunks
8 oz brussel sprouts, cut in half
8 cloves garlic, peeled & left whole
1 large sweet potato, peeled & cut in small chunks
8 slices bacon, cut in 1" pieces
3 tsp Herb Garden Spice (Little Palates), I like Primal Palate
(divided 2tsp/1tsp)
2 tsp smoked paprika, divided

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Preheat oven to 400˚
Line a large rimmed baking sheet with parchment paper
Toss all veggies in a bowl with 2 tsp Herb Garden Spice & 1 tsp paprika
Place veggies on pan and spread out
Separate bacon pieces and place over veggies covering as much as you can
Place chicken pieces in same bowl & massage remaining spice
Place chicken pieces on top of veggies
Roast one hour or till bacon is crispy
Enjoy this recipe by Penny's Primal!
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