Nickel Allergy Friendly Paleo Sheet-Pan Chicken & Vegetables

Total time55 min

Prep time15 min

Cook time40 min

Nickel Allergy Friendly 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)
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp garlic powder
1 tsp smoked paprika
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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.

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