DirectionsStep1Preheat your oven to 450 degrees and begin by making the sauce***Step2In a food processor or high speed blender, add the softened dates and 2 Tbsp water and process/blend to a paste. Add the remaining sauce ingredients until combined.Step3Coat chicken on both sides with the sauce and arrange on parchment or foil lined large baking sheetStep4Toss potatoes with 1/2 tbsp olive oil or other cooking fat and sprinkle with 1/4 tsp salt, black pepper to taste. Arrange in single layer on baking sheet apart from chickenStep5Roast the chicken and potatoes in the preheated for 10 mins, meanwhile toss the remaining veggies with 2 tbsp cooking fat and sprinkle with remaining 1/4 tsp salt and pepper to tasteStep6After 10 minutes, arrange these veggies on baking sheet around chicken and potatoes (they'll cook down quickly) and return to oven (near bottom) to roast 10-15 more minutes, turning chicken once to evenly cook and g…Step7Put under the broiler for last 2-5 minutes or so to brown chicken and veggies to your preference. Serve and enjoy! Refrigerate leftovers in a sealed container for up to 4 daysIngredientsIngredients⅓ cupDates (pitted, softened in hot water and drained OR 1.5 Tbsp pure maple syrup for a non-Whole30 version)2 tablespoonsWater (omit if using maple syrup)⅓ cupCoconut Aminos2 tablespoonsBrown Mustard¼ teaspoonOnion Powder¼ teaspoonGarlic Powder¼ teaspoonPaprika0.12 teaspoonBlack Pepper1 ½ poundsBoneless Skinless Chicken Thighs1 Large Japanese Sweet Potato (or an orange one if you prefer scrubbed or peeled, chopped into 1/2 inch pieces)1 Red Bell Pepper (cut into 1 inch pieces)1 Med Red Onion (cut into quarters)1 Broccoli Crown (cut into florets, about 3 cups florets)2 tablespoonsLight Flavored Olive Oil (or avocado oil, for roasting veggies divided, +1/2 Tbsp)½ teaspoonSalt (divided, plus a sprinkle for chicken)add Black PepperSee moreNutritionalNutritional301 Calories11 gTotal Fat108 mgCholesterol24 gCarbohydrate644 mgSodium27 gProteinFrom paleorunningmomma.comRecipeDirectionsIngredientsNutritionalExplore furtherSheet Pan Balsamic Chicken and Veggies - The Clean …thecleaneatingcouple.comHawaiian Chicken Sheet Pan Meal (Whole30 and Paleo)beautyandthebenchpres…17 Chicken Sheet Pan Dinners Taste of Hometasteofhome.comSheet Pan Chicken with Rainbow Vegetables - Well Plated …wellplated.comSheet Pan Chicken and Mushrooms (Whole30, Keto) - …nomnompaleo.comRecommended to you based on what's popular • Feedback
Italian-Style Sheet Pan Chicken with Vegetables
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WebJun 9, 2019 · Place the olive oil, vinegar, garlic, mustard, salt, and pepper in a mini chopper or food processor. Process continuously until thick and creamy, about 30 seconds. Transfer to a large bowl. Add the chicken thighs and mix well to coat. Transfer the chicken …
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WebInstructions. Put a rimmed baking sheet into a cold oven. With baking sheet inside, preheat oven to 425. Preheating the pan with the oven will help the potatoes get more crispy! In a medium bowl, combine chopped potatoes …
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WebJan 21, 2019 · Instructions. Preheat oven to 425ºF. Microwave potatoes in a microwave safe bowl, covered in water, for 8-10 minutes, or until fork tender but still firm (soft enough to smash/flatten). Let cool for 5 minutes and …
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WebJun 27, 2016 · In the same large bowl add the chicken and toss with the remaining 2 tablespoons coconut oil, remaining salt, pepper, and garlic powder. Lay it on top of the veggies and lemon. Bake for 20-23 minutes, …
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WebApr 28, 2016 · In a bowl whisk together the garlic, olive oil, vinegar, paprika and oregano. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Place the chicken pieces on top of …
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WebSep 20, 2022 · Preheat the oven to 400℉. Line a sheet pan (a rimmed baking sheet) with parchment paper. In a bowl, combine the balsamic vinegar, oil, garlic, basil, mustard, salt and pepper. Whisk to make the …
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