One-Pan Roasted Chicken & Root Vegetables Dinner {Whole30, Paleo)

A top view of a plate of roasted chicken and root vegetables.

One-Pan Roasted Chicken & Root Vegetables Dinner {Whole30, Paleo)

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.

Course Chicken, Dinner

Cuisine American

Prep Time 1

Cook Time 35

Total Time 1 35

Servings

Calories 418kcal

Author Emilee Mason

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

This recipe works with any brand of coconut aminos, however The New Primal coconut aminos tends to give the best flavor and consistency.

Nutrition