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Easy Whole30 Sheet Pan Chicken Thighs with Spring Vegetables

Whole30 sheet pan chicken thighs - featured image
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A quick and easy Whole30-compliant sheet pan recipe featuring juicy bone-in, skin-on chicken thighs roasted with fresh spring vegetables and bright lemon for a flavorful, fuss-free meal.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (3–4 pounds)
  • 1 bunch asparagus (about 12 ounces), trimmed
  • 1 bunch radishes (about 8 ounces), halved
  • 1 large lemon, thinly sliced
  • Juice of half a lemon
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels.
  3. In a large mixing bowl, toss the chicken with 1 tablespoon olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper until evenly coated. Set aside.
  4. Trim the tough ends off the asparagus and halve the radishes.
  5. In the same or a separate bowl, toss the vegetables with 2 tablespoons olive oil and a pinch of salt and pepper until lightly coated.
  6. Arrange the chicken thighs skin-side up on a large rimmed sheet pan, spaced evenly.
  7. Surround the chicken with the asparagus and radishes, tucking thin lemon slices among the veggies and chicken.
  8. Roast for 35-40 minutes. At about 20 minutes, use tongs to flip the chicken skin-side down for 5 minutes to crisp, then flip back skin-side up to finish cooking.
  9. Check that the chicken reaches an internal temperature of 165°F (74°C) and that vegetables are tender but still slightly crisp.
  10. Remove from oven and squeeze the juice of half a lemon over everything. Toss gently if desired.
  11. Serve immediately while the chicken skin is crisp and vegetables vibrant.

Notes

Patting the chicken dry before seasoning is crucial for crispy skin. Avoid overcrowding the pan to ensure proper roasting and caramelization. Flip chicken skin-side down halfway through roasting to crisp all sides. Rotate the pan halfway if your oven heats unevenly. Boneless thighs can be used but reduce cooking time to 25-30 minutes. Substitute radishes with baby carrots or zucchini if desired. For paleo or Whole30, avocado oil can replace olive oil.

Nutrition

Keywords: Whole30, sheet pan, chicken thighs, spring vegetables, lemon, healthy dinner, easy recipe, gluten-free, dairy-free, paleo

Find it online: https://goldensimmer.com/easy-whole30-sheet-pan-chicken-thighs-with-spring-vegetables-recipe/