This roast chicken with vegetables recipe is great for a weekday meal. Everything fits nicely on one sheet pan and is cooked to perfection in the oven.
We all know that when it comes to eating a high protein diet, it often gets hard to have much of a selection. Especially on the weekdays when you just want a quick dinner. I mean I used to eat chicken and broccoli a lot but it got boring real fast. So I had to find more interesting recipes to incorporate into my every day.
I make this roast chicken recipe with chicken thighs because the meat is juicier. Also because I use chicken thighs the meal is fattier than using chicken breast but once in a while this is exactly what you need!
Firstly, chicken is definitely my most favourite source of meat protein. However, it can get boring sometimes, so you gotta change it up sometimes, as no one can eat chicken breast only all the time!
Secondly, this recipe is completely paleo and a great choice as part of a clean eating diet.
Lastly, this can be packed up for an awesome meal prepped work lunch. So it is really a win-win situation!
Give this roast chicken a go whenever you are looking for a protein packed meal with more fat, trust me it will keep you fuller for longer!
Roast Chicken with Vegetables
Yield 6 people
One pan paleo chicken with roast vegetables.
- 1 kg chicken thighs
- 4 carrots
- 2 sweet potatoes
- 1 broccoli
- 1 1/2 tsp coconut oil
- 1 tsp smoked paprika powder
- 2 tsp Ms Dash chicken spice
- 4 garlic cloves
- 5 stalks rosemary
- 1 tsp pink Himalayan salt
- 1/2 tsp pepper
Spices for vegetables:
- 1 tsp paprika powder
- 1 tsp Ms Dash chicken spice
- 1/2 tsp pink Himalayan salt
- 1/2 tsp pepper
1. Start by heating the oven to 200C degrees. Chop up the carrots and sweet potatoes into wedges, and split the little broccoli florets – place them on the sheet pan. Add spices to the vegetables, toss and turn and put into the oven
2. While the vegetables are roasting, heat up a pan on medium/high heat and add the coconut oil. Once the oil is melted, rub spices into your chicken thighs and place skin down in pan. Additionally, smash your garlic cloves and put them in the pan as well, to get those amazing flavours infused into the meat
3. By the time the chicken is cooked and crispy (about 10 minutes), distribute the thighs onto the sheet pan with the vegetables in the oven, pour over a couple of spoons of the juices from the pan and place the rosemary stalks on the thighs
4. Bake for 25 minutes and serve onto a plate.
*Note that it’s important to sear the chicken in the pan before putting into the oven. This makes the chicken really crispy and juicy rather than dry.
Enjoy the roast chicken fresh out of the oven, the skin is crispy and the vegetables are roasted to perfection.