Red Meat Allergy Friendly Whole30 Sheet Pan Chicken and Vegetables
Total time55 min
Prep time15 min
Cook time40 min
4.5(29)
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
For the spice rub
- ½ tsp kosher salt
- ¼ tsp black pepper
For the vegetables
- 2 medium zucchini, cut into 1-inch half-moons
- 2 bell peppers (any color), seeded and cut into 1-inch strips
- 1 medium red onion, cut into 1-inch wedges
- ½ tsp kosher salt
- ¼ tsp black pepper
For serving
- 1 lemon, cut into wedges
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) with a rack in the center position. Pat the chicken thighs completely dry with paper towels.
- 2
In a small bowl, combine the smoked paprika, dried oregano, garlic powder, onion powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Drizzle 1 tbsp of the olive oil over the chicken thighs and rub the spice mixture evenly over and under the skin of each piece.
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