Sheet Pan Crispy and Juicy Roasted Chicken Thighs with Veggies (Whole30, Keto, Paleo)
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I've got your weeknight dinner on lock with this one pan roasted chicken and vegetable recipe! The outside is perfectly crisp while the inside in insanely juicy. It will become your family's favorite in no time!
Recipe type: Entree, Dinner
Cuisine: Gluten-Free, Paleo, Whole30, Keto
Serves: 4 servings
  • 3 pounds boneless, skinless chicken thighs (about 8 thighs or so)
  • 4 Tablespoons olive oil, or more to your preference
  • 2 teaspoon fine sea salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon curry powder
  • ½ teaspoon ground pepper
  • 4 carrots, washed and cut into chunks
  • 1 pound brussel sprouts, halved
  • ½ pound baby potatoes
  1. Preheat oven to 400 degrees.
  2. Mix salt, onion powder, garlic powder, oregano, paprika, curry, and pepper together in a small bowl.
  3. Line a baking sheet with parchment for easy clean-up if you prefer.
  4. Pat chicken thighs dry with a paper towel (so that they crisp nicely). Drizzle chicken with olive oil and rub it into the chicken. Sprinkle both sides of each thigh with the seasoning until coated, reserving some seasoning for the veggies. Arrange thighs on baking dish.
  5. In a large bowl, toss all veggies with the remaining olive oil, adding more olive oil if needed, and arrange around chicken on baking sheet. Sprinkle evenly with remaining seasoning.
  6. Bake in preheated oven for around 35 minutes.
Recipe by The Eclectic Kitchen - Crystal Cartier at