This One-Pan Roasted Chicken & Root Vegetable Dinner makes an easy and delicious complete Whole30 meal that will be on the table in no time! The chicken is tender and juicy with a crispy skin and the vegetables are perfectly roasted with amazing flavor from the best ever whole30 chicken marinade.
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Roasted Chicken & Root Vegetable Dinner Ingredients
- Chicken Drumsticks or Bone In Skin On Thighs
- Brussels Sprouts
- Sweet Potato
- Carrots
- Avocado Oil
- Apple Cider Vinegar
- Coconut Aminos - I have made this recipe with numerous brands of coconut aminos and while they’re all good, I have found that this The New Primal Coconut Aminos gives this marinade the best flavor and consistency.
- Garlic
- Shallots
- Fresh Thyme
- Fresh Rosemary
How to Make One-Pan Roasted Chicken & Veggie Dinner
In a small bowl combine all ingredients for the marinade and whisk until well combined.
Combine chicken and marinade in a bowl or bag and allow to marinade for at least 1 hour or overnight.
Place chicken on a lined baking sheet, reserving liquid marinade.
In a large bowl mix vegetables and reserved marinade.
Spread vegetables evenly around chicken on baking sheet.
Bake sheet pan for approximately 30 - 35 minutes at 450 until the drumsticks or thighs reach an internal temperature of 175 F.
Remove from oven and allow to rest for five minutes.
Enjoy!
Best Ever Whole30 Chicken Marinade
The star of this sheet pan chicken dinner is definitely the Whole30 chicken marinade. This marinade has incredible flavor made up of high quality oil, apple cider vinegar, coconut aminos, shallots, garlic, and fresh herbs. It will quickly become a favorite and one you’ll use for all different veggies and proteins!
Roasted Root Vegetables
Not a fan of brussels sprouts? No problem! Swap out any of these veggies for your favorite vegetables!
Healthy Sheet Pan Dinners
Sheet pan dinners are perfect for quick and easy meals with minimal cleanup! If you’re looking for more healthy sheet pan dinners check out this one Sheet Pan Teriyaki Salmon (Whole30, Paleo).
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📖 Recipe
One-Pan Roasted Chicken & Root Vegetables Dinner {Whole30, Paleo)
Ingredients
- 2 lb Chicken Drumsticks or Bone In Skin On Thighs
- 12 oz - 14oz Brussels Sprouts trimmed and halved
- 1 Large or 2 Small Sweet Potatoes peeled and cut into 1" cubes
- 4 Large Carrots peeled and cut into 2" pieces
- Best Ever Whole30 Chicken Marinade
- ½ Cup Avocado Oil
- ¼ Cup Apple Cider Vinegar
- ¼ Cup Coconut Aminos*
- 2 Cloves Garlic minced
- 3 Tbsp Shallots minced
- 2 Tbsp Fresh Thyme minced
- 2 Tbsp Fresh Rosemary minced
Instructions
- In a small bowl combine all ingredients for the marinade and whisk until well combined.
- Combine chicken and marinade in a bowl or bag and allow to marinade for at least 1 hour up to overnight.
- Place chicken on a lined baking sheet, reserving liquid marinade.
- In a large bowl mix vegetables and reserved marinade.
- Spread vegetables evenly around chicken on baking sheet.
- Bake sheet pan for approximately 30 - 35 minutes at 450 until the drumsticks or thighs reach an internal temperature of 175 F and the vegetables are roasted.
- Remove pan from oven and allow to rest for five minutes.
- Enjoy!
Notes
Nutrition
More Whole30 Dinners
Instant Pot Cauliflower Chicken Chowder (Whole30, Paleo)
Asian Meatballs with Teriyaki Glaze (Whole30, Paleo)
Whole30 Spicy Sweet Potato Chili
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