Low Iodine Sheet Pan Chicken and Roasted Vegetables
Total time1 hr
Prep time15 min
Cook time45 min
4.7(29)
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 and vegetables
- 3 tbsp garlic-infused oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 2 medium zucchini (about 12 oz total), cut into 1-inch half-moons
- 1 medium red bell pepper, seeded and cut into 1-inch strips
- 1 medium yellow bell pepper, seeded and cut into 1-inch strips
- 8 oz cherry tomatoes
- 4 scallions, green tops only, thinly sliced
For serving
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Position a rack in the center of the oven and preheat to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with foil or parchment.
- 2
In a small bowl, whisk together the garlic-infused oil, smoked paprika, dried oregano, ground cumin, salt, and black pepper until combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!