Anti Inflammatory Whole30 Sheet Pan Garlic-Herb Chicken Thighs and Vegetables
Total time1 hr
Prep time15 min
Cook time45 min
4.5(10)
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2.5 lb total)
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
For the vegetables
- 1 lb baby potatoes, halved
- 2 medium zucchini (about 12 oz total), cut into 1-inch half-moons
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- ¾ tsp kosher salt
- ¼ tsp black pepper
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) with a rack in the center position.
- 2
In a small bowl, stir together 2 tbsp of the olive oil, the minced garlic, oregano, thyme, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
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