Sheet Pan Chicken with Roasted Rainbow Vegetables

A colorful, nutrient-rich paleo dinner that’s both simple to prepare and bursting with flavor.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty Level: Easy
• Cuisine: Modern American
• Diet: Paleo

Equipment Needed

• Large sheet pan (18×13 inches)
• Mixing bowls
• Measuring spoons
• Sharp knife
• Cutting board
• Parchment paper
• Kitchen tongs

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken breasts (about 2.5 lbs/1.1 kg)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme leaves
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper

For the Vegetables

• 2 medium sweet potatoes, cut into 1-inch cubes
• 2 red bell peppers, cut into chunks
• 2 cups Brussels sprouts, halved
• 1 red onion, cut into wedges
• 2 medium carrots, cut into chunks
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano

Instructions

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. In a small bowl, combine olive oil, rosemary, thyme, garlic powder, salt, and pepper for the chicken marinade.
3. Pat chicken breasts dry with paper towels and rub the marinade mixture all over them.
4. In a large bowl, toss all vegetables with olive oil, salt, pepper, and oregano until well coated.
5. Arrange chicken breasts in the center of the prepared sheet pan, leaving space around them for the vegetables.
6. Spread vegetables around the chicken in a single layer, ensuring they’re not overcrowded.
7. Roast for 30-35 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and lightly caramelized.
8. Let rest for 5 minutes before serving.

Nutrition Information (per serving)

• Calories: 485
• Total Fat: 28g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 920mg
• Total Carbohydrates: 25g
• Dietary Fiber: 6g
• Sugar: 8g
• Protein: 42g

Tips and Variations

• For extra flavor, add lemon wedges to the sheet pan during cooking
• Rotate the pan halfway through cooking for even browning
• Cut vegetables in similar sizes for even cooking
• Substitute sweet potatoes with butternut squash for variety
• Add fresh herbs in the last 5 minutes of cooking for brightness

Serving Suggestions

• Serve with fresh lemon wedges
• Garnish with additional fresh herbs
• Pair with cauliflower rice for a complete paleo meal

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Paleo

Sheet Pan Chicken with Roasted Rainbow Vegetables

Courses: Paleo Recipe Keys: Paleo

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Cooking Temp: 400  F Servings: 4 Calories: 485

Dietary:

P Paleo

Description

This Sheet Pan Chicken with Roasted Rainbow Vegetables recipe is a colorful and flavorful dish that is easy to prepare. Juicy chicken breasts are roasted alongside a variety of vibrant vegetables, creating a delicious and nutritious meal that the whole family will love.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken

• 4 bone-in, skin-on chicken breasts (about 2.5 lbs/1.1 kg)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme leaves
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper

For the Vegetables

• 2 medium 2 sweet potatoes, cut into 1-inch cubes
• 2 red bell peppers, cut into chunks
• 2 cups Brussels sprouts, halved
• 1 red onion, cut into wedges
• 2 medium carrots, cut into chunks
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano

Instructions

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. In a small bowl, combine olive oil, rosemary, thyme, garlic powder, salt, and pepper for the chicken marinade.
3. Pat chicken breasts dry with paper towels and rub the marinade mixture all over them.
4. In a large bowl, toss all vegetables with olive oil, salt, pepper, and oregano until well coated.
5. Arrange chicken breasts in the center of the prepared sheet pan, leaving space around them for the vegetables.
6. Spread vegetables around the chicken in a single layer, ensuring they're not overcrowded.
7. Roast for 30-35 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and lightly caramelized.
8. Let rest for 5 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 485kcal

% Daily Value *

Total Fat 28g44%

Saturated Fat 6g30%

Cholesterol 85mg29%

Sodium 920mg39%

Total Carbohydrate 25g9%

Dietary Fiber 6g24%

Sugars 6g

Protein 42g84%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips and Variations

• For extra flavor, add lemon wedges to the sheet pan during cooking
• Rotate the pan halfway through cooking for even browning
• Cut vegetables in similar sizes for even cooking
• Substitute sweet potatoes with butternut squash for variety
• Add fresh herbs in the last 5 minutes of cooking for brightness

Serving Suggestions

• Serve with fresh lemon wedges
• Garnish with additional fresh herbs
• Pair with cauliflower rice for a complete paleo meal

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.