Anti Inflammatory Paleo Sheet-Pan Chicken & Vegetables
Total time55 min
Prep time15 min
Cook time40 min
4.5(5)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!