Paleo Sheet Pan Chicken and Veggies Recipe

Paleo sheet pan chicken and veggies is the ultimate low-effort, high-reward dinner for busy weeknights. Everything roasts together on one pan, letting the oven do the work while you prep the rest of your evening. Each serving provides 32g of protein and 410 calories, making it a go-to for paleo weight-loss meal plans.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 700g total)
• 2 medium zucchini, cut into half-moons
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, cut into wedges
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• Fresh parsley and lemon wedges for serving

Instructions

1. Preheat oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper.
2. In a small bowl, mix 2 tbsp olive oil with minced garlic, smoked paprika, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
3. Pat chicken thighs dry with paper towels. Rub each thigh all over with the spiced olive oil mixture.
4. Place chicken thighs skin-side up on one half of the baking sheet.
5. Toss all the vegetables with the remaining 1 tbsp olive oil and a pinch of salt. Spread in a single layer on the other half of the baking sheet.
6. Roast for 35 minutes, or until chicken skin is golden and crispy and internal temperature reaches 74°C (165°F).
7. At the 20-minute mark, toss the vegetables gently with tongs for even browning.
8. Remove from oven and let chicken rest for 5 minutes.
9. Serve with fresh parsley and lemon wedges squeezed over the top.

Tips & Variations

• For boneless chicken thighs, reduce cooking time to 25 minutes.
• Any firm vegetables work well: cauliflower, asparagus, green beans, or sweet potato chunks.
• Season the chicken the night before and refrigerate for deeper flavor.
• Leftovers keep for 4 days in the fridge; reheat in a 180°C oven for 10 minutes to re-crisp the skin.
• Add fresh herbs like rosemary or thyme under the chicken skin before roasting.

Nutrition Breakdown

Calories: 410 kcal

Protein: 32.2g

Fat: 29.5g

Carbs: 13.7g

Fiber: 3.9g

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