Paleo Lemon Herb Chicken and Vegetables

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

A simple, paleo-friendly dinner: bone-in chicken thighs and colorful vegetables roasted together with olive oil, lemon, garlic and fresh herbs. There is no dairy, grain, legume or refined sugar in it.

Everything cooks on one tray, so cleanup is easy and the vegetables soak up the chicken juices.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Masuma Rahaman on Pexels; Photo 2: Tim Douglas on Pexels; Photo 3: Masuma Rahaman on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Paleo Lemon Herb Chicken and Vegetables

Author: KP Cooking Method: Roasting Cuisine: American Courses: Dinner Recipe Keys: Dairy Free Gluten Free H Healthy Paleo

Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Servings: 4

Description

Paleo-friendly sheet-pan chicken with lemon, garlic, rosemary and roasted vegetables. No dairy, grains or legumes.

Ingredients

Servings

• 8 bone-in, skin-on chicken thighs (about 1.2 kg)
• 3 carrots (cut in chunks)
• 2 sweet potatoes (cubed)
• 300 g broccoli florets
• 4 tbsp olive oil
• 1 lemon (zested and juiced)
• 4 cloves garlic (minced)
• 1 tbsp chopped fresh rosemary and thyme
• 1½ tsp salt
• ½ tsp black pepper

Instructions

1. Heat the oven to 220°C / 425°F. Pat the chicken dry.
2. Mix the oil, lemon zest and juice, garlic, herbs, salt and pepper. Toss half with the chicken and the rest with the carrots and sweet potato.
3. Spread the carrots and sweet potato on a large tray with the chicken on top, skin-side up. Roast 20 minutes.
4. Add the broccoli to the tray and roast 15-20 minutes more until the chicken reaches 75°C / 165°F and the skin is golden.
5. Rest 5 minutes and serve with the pan juices.

Note

Strict paleo followers sometimes avoid certain vegetables, so check your own plan. Use two trays if the pan is crowded. Keeps 3-4 days in the fridge and reheats well at 180°C / 350°F.