Herb Roasted Chicken & Veggies (Paleo, Keto & Whole30)
This herb roasted chicken and veggies sheet pan dinner is a healthy, delicious and satisfying meal that's easy to make. The recipe results in succulent chicken with crispy flavorful skin along with tender herb infused vegetables.
Pre-heat the oven to 400°F. Chop all of the veggies into similarly sized pieces.
Place the chicken thighs on a baking tray then add all of the chopped veggies spread evenly. Drizzle the olive oil over the chicken and veggies then sprinkle the dried herbs, garlic powder, salt and pepper over it. Reserve the paprika for later for just the chicken.
Use your hands or a wooden spoon to mix everything so that the oil and seasoning is evenly distributed.
Make sure the chicken thighs are skin side up then sprinkle the skin evenly with the paprika. If you want you can sprinkle a little extra salt and garlic powder on the skin for a flavorful crispy skin.
Place the fresh herb sprigs on top, saving a few for garnish.
Roast at 400°F for 40 minutes.
Check the chicken with a meat thermometer and make sure the internal temperature is at least 165°F. If it's not, cook a little longer and check every 5 minutes until it has reached 165°F.
Plate your serving, then add the remaining herbs to serve as a garnish if desired.
Notes
You can use just about any vegetables you have on hand. You can swap out different veggies depending on your preference like tomatoes, carrots, broccoli, cauliflower, potatoes, eggplant and onion.
If you are keto you may want to swap out the carrots for something like broccoli or cauliflower.
The flavor will be better if you use both fresh and dried herbs, but if you only have on on hand you just use that.
Roasting chicken thighs with the skin on creates delicious crispy skin and juicy meat. Make sure you have the chicken sitting skin side up in the pan and evenly distribute the oil on the skin along with the spices and herbs.
If you prefer to use skinless and boneless that will work too, but you may not need to cook it as long. Try checking it after 25 minutes with a meat thermometer. It will be done when the meat reaches an internal temperature of 165°F.
Nutrition facts below are an estimate for 1 chicken thigh and 1/4 of the vegetables in the recipe.