Hi friends! I’m trying to do a better job of typing out recipes I use over and over again, starting with this one that we eat at least twice a month. This recipe is so satisfying - roasted vegetables chicken thighs with the most flavorful paste. For extra pow (and fat and protein) - highly recommend adding bacon. It’s also a great one if you’re cutting carbs or looking for high fat, as this has both.

As with most of my recipes, this is more of a method than exact science. Use whatever veggies you have on hand or like. You can use chicken breasts, but I really think the reason this is so flavorful is the dark meat, bone-in, skin-on chicken thighs. And the family packs are usually super well priced!

Sheet Pan Chicken Thighs & Veggies

Serves: 4-6 Total Time: 1 hour Hands-On Time: 15 minutes

Ingredients

2 Sweet Potatoes - peeled and diced into small cubes
10 oz. Bag Brussels Sprouts - diced in half or quarter (same size as sweet potatoes)
10 oz. Bag Broccoli Florets - dice off any bulky stems and cut same size as sweet potatoes
10 oz. Bag Cauliflower Florets - dice off any bulky stems and cut same size as sweet potates
1 Red Pepper - diced into half inch chunks
1/2 Red Onion - diced into half inch chunks
3-4 Slices Low Sodium Bacon - cut into one inch pieces (optional, but highly recommend)
2 Tablespoons Olive Oil
6 bone-in, skin-on chicken thighs
4 Tablespoons unsalted butter, melted
3 Cloves Garlic, minced (or use the squeezable garlic)
1 1/2 Teaspoon Salt, divided
1 Teaspoon Pepper, divided
1 Teaspoon Cumin
1/2 - 3/4 Teaspoon paprika
1/8 Teaspoon Cayenne
1/2 Teaspoon Oregano, crushed between palms
Grated Parmesan for garnish (optional)
Squeeze of lemon for garnish (optional)

Directions:

Preheat oven to 450 degrees F
Add chopped vegetables and bacon to two large sheet pans. Make sure all veggies are roughly the same size. Drizzle each pan with 1 T of olive oil. Sprinkle with salt and pepper and mix with hands to thoroughly coat.
Pat dry chicken thighs with paper towels getting as dry as possible (this allows the skin to crisp nicely!). Nestle chicken thighs among vegetables on the sheet pans.
Make the paste - combine the melted butter, salt, pepper, garlic, cumin, paprika, cayenne, and oregano in a bowl. Consistency should be a thick liquid. Spoon or brush the mixture onto the tops of chicken thighs making sure to coat all of that glorious chicken skin.
Place sheet pans in oven and roast for 40 - 45 minutes at 450 degrees until chicken skin is crispy and veggies are slightly brown (that crusty bit on the broccoli florets is my FAV!). Sprinkle with grated parmesan (optional) and a squeeze of lemon.
Serve as is or add a grain - cous cous, rice, quinoa etc.. I like to add a dollop of tzatziki to finish off mine!

This recipe is inspired by one in Everyday Ketogenic Cookbook. I have made so many changes along the way it feels like “mine”, but I always want to acknowledge source material.

Hope you enjoy! And if you make it, be sure to tag me on instagram!