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+ servings

Weeknight Sheet Pan Chicken & Veggies

Mary Vance, NC
Easy, one pan paleo chicken recipe with veggies. Keto options available.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 4


  • 1 pound skinless, boneless chicken thighs
  • 1 pound asparagus, woody stems chopped off
  • 1 large sweet potato or a couple yukon golds, diced into small squares. For keto option, use a head of broccoli or cauliflower chopped into florets, sliced Brussels sprouts, or a slice zucchini squash.
  • extra virgin olive oil
  • seasonings or blends you like. I used a rotisserie chicken spice blend for the chicken and simple sea salt and ground pepper for the veggies.


  • Preheat oven to 400.
  • Cover a large baking sheet with parchment paper.
  • Trim and pat chicken dry, then coat with a little olive oil. Sprinkle all over with rotisserie seasoning blend. Set aside.
  • Prep veggies: Dice sweet potato into small chunks. Trim asparagus.
  • Toss sweet potatoes with olive oil and salt. Same with asparagus, but keep separate.
  • Add sweet potatoes to baking pan and roast about 20 minutes. Toss.
  • Add chicken and asparagus to pan and roast another 15 minutes. Start checking the chicken. Toss the asparagus so it browns evenly.
  • Continue roasting til everything is finished. Some items may cook more quickly than others. Just keep an eye on it.
  • Plate & serve!
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