Crispy Chicken Thighs One-Pan {Gluten-Free, Paleo, Whole30, AIP}
Crispy chicken thighs and roasted vegetables is an easy one-pan meal. A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious and budget-friendly main dish. Healthy and delicious! Gluten-Free, Auto-Immune Protocol Diet, Paleo and Whole30.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 bone-in chicken thighs with skin
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1 tablespoon sage
- 1 teaspoon salt
- Your favorite vegetables (I used zucchini, squash, spinach, grape tomatoes, sweet potatoes)
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- 1
Preheat oven to 350° F.
- 2
Spray a 9×13 glass baking pan with cooking spray.
- 3
Slice zucchini and squash. Peel and dice sweet potatoes into small pieces.
- 4
In a large bowl add olive oil and salt for vegetables. Add vegetables to the bowl and stir to fully coat the vegetables with the olive oil and salt.
- 5
Place chicken thighs in the baking pan.
- 6
In a small bowl combine garlic powder, onion powder, oregano, thyme and sage together in a small and stir until fully combined.
- 7
Sprinkle spice mixture liberally over chicken thighs.
- 8
Place olive oil and salt coated vegetables around the chicken thighs.
- 9
Bake chicken and vegetables in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F.
- 10
Enjoy!
- 11
Leftovers can be refrigerated and reheated.