Sheet Pan Chicken and Lemon Herb Veggies

Life has been pretty busy for us lately, and needless to say, our available energy for cooking has been running low. We have been mainly following Whole30 guidelines since the September Whole30, so that means cooking our meals from scratch (which we do anyway).



I wanted to cook up something comforting, flavorful, and easy for lunch on Monday, so I threw together a simple sheet pan meal. This does take a little prep to chop all of the veggies, but besides that it comes together easily, and left us with lunch at the office for a couple days!



My current go-to spice blend of ours is our Seafood Seasoning. We have been tossing around the idea of changing the name of this blend, because it is so wonderful on chicken, lamb, pork, and vegetables. It’s not just for seafood! It is an aromatic herb blend with lemon peel. It’s one of my favorites of ours, and I knew I wanted to use it for this recipe. (shop spices)



For this recipe, I chopped up some of my favorite vegetables to roast, carrot, celery, onion, Brussels sprouts, and Japanese sweet potatoes. I pretty passionately dislike orange yams, but I will happily eat white Japanese sweet potatoes at every meal. They are one of my favorite starches. If you enjoy yams, and can’t find the Japanese sweets near you, you can sub yams for this recipe.



Once the veggies were all chopped, and spread out on my rimmed baking sheet, I drizzled them with olive oil, and seasoned with our Seafood Seasoning, and then carefully moved the veggies around to make sure they were evenly coated. An easier way to accomplish that step would be to toss the veggies, oil and seasoning in a large bowl, and then spread out on a rimmed baking sheet. I actually forgot to add the sweet potatoes, and had to add them after this recipe had cooked for a little while.



I then removed the bones from 4 chicken thighs, and placed them on top of the veggies, and sprinkled more Seafood Seasoning on top of the thighs. I baked the veggies and chicken for around 35-40 minutes at 400, or until the chicken thighs were cooked through, and the skin was crispy.



Once the chicken was cooked, I removed it from the veggies, and then stirred the veggies, placed them back in the oven for another 20 minutes or until they were fork tender, but the edges were browned and crisp.  This recipe is a really easy lunch or dinner, and is even delicious as leftovers!




Sheet Pan Chicken and Lemon Herb Veggies

Our Seafood Seasoning is wonderful on chicken, pork, lamb, and roasted vegetables. This easy sheet pan dish is full of flavor from the colorful vegetables, and the lemon herb Seafood Seasoning. Enjoy this easy, comforting meal for lunch of dinner all winter long.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 400 degrees.
  2. Spread all of your chopped veggies out on a large, rimmed baking sheet.
  3. Toss with olive oil, and a teaspoon and a half of Seafood Seasoning.
  4. Remove the bones from your chicken thighs, and place on top of the veggies, evenly spaced out.
  5. Season the chicken thighs with the remaining half teaspoon of Seafood Seasoning.
  6. Place in the oven to bake for 35 minutes, or until the chicken thighs are cooked through, and the skin is crisp.
  7. Remove the chicken from the veggies, and place on a plate, and cover to keep warm.
  8. Stir the veggies to be sure they cook evenly, and place in the oven to bake for another 20-30 minutes, or until the veggies are soft on the inside, but crispy on the outside.
  9. Serve each chicken thigh with a side of the roasted vegetables.



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