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–+ servings
A baked chicken thigh on a sheet pan surrounded by roasted carrots, Brussels sprouts, potatoes, and onions on parchment paper.
Penny Kovacs

Chicken Vegetable Sheet Pan

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This Chicken Vegetable Sheet Pan recipe is one I have been making long before I ever even knew what Whole30 was. 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?
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Prep Time15 minutes
Total Time15 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 pieces Chicken Thigh bone in and skin on
  • 1 whole Onion peeled and cut in 1/4" wedges
  • 3 whole Carrots peeled and cut in 1" pieces
  • 1 - 2 whole Parsnip peeled and cut in chunks
  • 8 oz Brussels Sprouts cut in half
  • 8 cloves Garlic peeled and left whole
  • 1 whole Sweet Potato large, peeled and cut in small chunks
  • 8 pieces Bacon cut in 1" pieces
  • 3 tsp Little Palates Herb Garden Seasoning - Primal Palate divided 2 tsp / 1 tsp
  • 2 tsp Smoked Paprika divided

Method
 

  1. Preheat oven to 400°F
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss all of the vegetables in a bowl with 2 tsp Herb Garden Spice and 1 tsp paprika.
  4. Place the vegetables on the pan and spread out.
  5. Separate bacon pieces and place over veggies covering as much as you can.
  6. Place chicken pieces in same bowl and massage remaining spices.
  7. Place chicken pieces on top of of the vegetables.
  8. Roast one hour or until the bacon is crispy and the chicken skin is golden.
  9. Enjoy!

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