Description
This simple yet flavorful sheet pan dinner features tender chicken thighs and roasted vegetables, perfectly seasoned for an AIP-compliant meal. It’s an easy, one-pan wonder designed to support your healing journey with minimal fuss.
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs
- 2 medium sweet potatoes, peeled and cubed (1-inch pieces)
- 1 head broccoli, cut into florets
- 2 medium carrots, peeled and sliced (1/2-inch thick)
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp sea salt (or to taste)
Instructions
- 1. Prep Oven & Ingredients: Preheat oven to 400°F (200°C). In a large bowl, combine chicken, sweet potatoes, broccoli, and carrots.
- 2. Season: Drizzle with olive oil, add minced garlic, fresh rosemary, fresh thyme, and sea salt. Toss until everything is evenly coated.
- 3. Arrange on Pan: Line a large rimmed baking sheet with parchment paper. Spread chicken and vegetables in a single layer, ensuring not to overcrowd. Use two pans if necessary.
- 4. Roast: Bake for 30-40 minutes, flipping chicken and stirring vegetables halfway through, until chicken reaches 165°F (74°C) and vegetables are tender-crisp and caramelized.
- 5. Serve: Remove from oven and serve hot.
- Prep Time: 15 mins
- Cook Time: 35 mins