Red Meat Allergy Friendly Whole30 Smoked Paprika Chicken and Roasted Vegetables
Total time1 hr
Prep time15 min
Cook time45 min
5.0(7)
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
- 2 lbs bone-in, skin-on chicken thighs and drumsticks (about 4–6 pieces)
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the vegetables
- 1 medium zucchini, cut into 1-inch half-moons
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow bell pepper, cut into 1-inch pieces
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp salt
For the pan sauce
- 2 tbsp coconut aminos
- 1 tbsp red wine vinegar
- ½ tsp smoked paprika
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with foil or leave unlined for better browning.
- 2
In a small bowl, stir together 2 tsp smoked paprika, garlic powder, onion powder, dried oregano, 1/2 tsp salt, and black pepper. Pat the chicken pieces dry with paper towels, then rub them all over with 2 tbsp olive oil and the spice mixture, pressing it into the skin.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!