Nickel Allergy Friendly Sheet Pan Chicken and Roasted Vegetables

Total time1 hr

Prep time15 min

Cook time45 min

Nickel Allergy Friendly Sheet Pan Chicken and Roasted Vegetables

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Ingredients

4 servings

For the chicken and vegetables

3 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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1 tsp smoked paprika
1 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 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.

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