Eosinophilic Esophagitis Friendly Paleo Smoky Bacon Sheet-Pan Chicken & Vegetables
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.8(5)
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Learn more →Ingredients
4 servings
For the rub
- 2 tbsp avocado oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp black pepper
- 1 tsp salt
For the sheet pan
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 6 strips bacon, cut into 1-inch pieces
- 1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 1 tbsp avocado oil
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
- 2
In a large mixing bowl, whisk together 2 tbsp avocado oil, smoked paprika, garlic powder, onion powder, cumin, black pepper, and 1 tsp salt until combined.
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