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–+ servings
Mary Vance (Certified Nutrition Consultant)

Weeknight Sheet Pan Chicken & Veggies

Easy, one pan paleo chicken recipe with veggies. Keto options available.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

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.

Method
 

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

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