Low Sodium Paleo Sheet-Pan Chicken & Vegetables

Total time55 min

Prep time15 min

Cook time40 min

Low Sodium Paleo Sheet-Pan Chicken & Vegetables

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Ingredients

4 servings

For the chicken

4 bone-in, skin-on chicken thighs (about 2 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
See all
3 tbsp olive oil, divided
1 tsp garlic powder
1 tsp smoked paprika
½ tsp dried oregano
½ tsp onion powder
¾ tsp kosher salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, divided

For the vegetables

1 lb baby potatoes, halved
2 medium zucchini (about 12 oz total), cut into 1-inch half-moons
1 large red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch wedges
1 tbsp fresh lemon juice

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Position a rack in the center of the oven and preheat to 425°F (220°C). Pat the chicken thighs completely dry with paper towels.
2
In a small bowl, combine the garlic powder, smoked paprika, dried oregano, onion powder, 1/2 tsp of the salt, and 1/4 tsp of the pepper. Rub 1 tbsp of the olive oil all over the chicken thighs, then coat them evenly with the spice mixture. Set aside.

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