Weeknight Sheet Pan Chicken & Veggies
Easy, one pan paleo chicken recipe with veggies. Keto options available.
Ingredients
- 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.
Instructions
- 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!
Tried this recipe?Let us know how it was!