Sheet Pan Roast Chicken and Veggie Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
Gluten-free, grain-free, Paleo, Whole30, dairy-free, egg-free, nut-free, AIP and FODMAP options
  • 6-8 bone-in, skin-on Organic Chicken Thighs (I used chicken from Butcher Box)
  • 1 lb Brussels sprouts
  • 2-3 cups diced butternut squash, 1½-inch cubes
  • ½ cup Terra Delyssa Organic Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • ¼ cup fresh lemon juice
  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon sea salt
  • 2 tablespoons fresh parsley, roughly chopped
  • 1 lemon, thinly sliced
Other Veggies to Try:
  • cabbage, green beans, squash, peppers, onions or shallots, broccoli, cauliflower, potatoes (white or sweet), zucchini, carrots, etc.
  1. Preheat the oven to 450ºF.
  2. Half the brussels sprouts and dice the butternut squash (or prep any veggies you are using). Set aside.
  3. In a small bowl mix together the olive oil, garlic, lemon juice and salt and pepper. Give it a good mix.
  4. In a large mixing bowl add the chicken and veggies, along with half of the lemon, garlic herb blend. Set aside the remaining. Toss together well and pour onto a baking sheet. Arrange the chicken on top with skin side up, place lemon slices on top, if you'd like.
  5. Bake on center rack of oven chicken skin is crisped and lightly browned and vegetables are tender. About 25-30 minutes. You want to check that the largest piece of chicken reaches an internal temperature of 165º F*. If you'd like, you can then put the pan under the broiler for for 2-3 minutes, or until caramelized and slightly charred.
  6. If at any point during the cooking anything begins to brown more than you'd like, you can always tent loosely with aluminum foil.
  7. Serve right from the sheet pan or transfer to a serving dish. Top with the remaining lemon garlic herb blend. Enjoy.
Note: The cooking time can vary based on the size of your chicken thighs and how large the vegetables are.
Recipe by Tasty Yummies at