Chicken Vegetable Sheet Pan
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?
Ingredients
- 6 pieces Chicken Thigh bone in and skin on
- 1 whole Onion peeled and cut in ¼" 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 teaspoon Little Palates Herb Garden Seasoning - Primal Palate divided 2 teaspoon / 1 tsp
- 2 teaspoon Smoked Paprika divided
Instructions
- Preheat oven to 400°F
- Line a large rimmed baking sheet with parchment paper.
- Toss all of the vegetables in a bowl with 2 teaspoon Herb Garden Spice and 1 teaspoon paprika.
- Place the vegetables on the pan and spread out.
- Separate bacon pieces and place over veggies covering as much as you can.
- Place chicken pieces in same bowl and massage remaining spices.
- Place chicken pieces on top of of the vegetables.
- Roast one hour or until the bacon is crispy and the chicken skin is golden.
- Enjoy!
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