This 30-minute sheet pan meal combines bite-sized pieces of tender chicken thighs, roasted Brussels sprouts, crispy bacon, sweet shallots, and tangy balsamic vinegar. It’s Whole30-compatible, keto, gluten-free—and best of all, your whole family will love it!
The easiest sheet pan chicken and veggies recipe!
There’s nothing I love better than tossing veggies, protein, and flavor boosters onto a sheet pan, throwing it all in the oven, and calling it supper—and this quick recipe is a perfect example. This recipe is similar to my Cracklin’ Chicken recipe because the deceptively simple ingredients and ridiculously easy instructions yield a magical dish that will wow even your most finicky eaters!
Plus, you don’t even break out a large bowl to toss the ingredients together—just mix them directly on the rimmed baking sheet—so it’s also easy clean-up!
Tips for the best sheet pan chicken and veggies
- Season the ingredients well. There are only 7 ingredients in this dish so your seasoning needs to be on point. Any one of my Nom Nom Paleo Spice Blends will make this dish taste out of this world—trust me.
- Make sure the ingredients are similarly sized. Because you’re cooking everything for a short amount of time at a high temperature, you have to make sure your ingredients are cut uniformly so they finish cooking at the same time.
- Keep the ingredients in a single layer. Don’t overcrowd the pan! Keep everything in a single layer so that everything cooks evenly and browns properly. Avoid crowding—it leads to steaming which results in a soggy sheet pan supper.
- Always finish with acid! This sheet pan meal tastes great as-is, but a splash of aged balsamic acid at the end ties everything together with some sweetness and zing.
- Boneless, skinless chicken thighs: I recommend using boneless, skinless chicken thighs because they cook quickly, have great flavor, and won’t overcook under high heat. If you insist on using boneless, skinless chicken breasts, be aware that you run the risk of overcooking the meat!
- Brussels sprouts: Cut them in half or quarters, depending on their size. You want the chicken and Brussels sprout pieces to be about the same (~1 inch in diameter). You can definitely substitute other vegetables, but be sure to pick substitutions that will cook in about the same amount of time as Brussels sprouts (e.g., broccoli, cauliflower, carrots, sweet potato, butternut squash, or zucchini)—and cut them into similar sizes, too.
- Bacon: Toss in a few bacon slices that have been cut into thin strips to add smokiness and crunch to this sheet pan chicken recipe.
- Shallot: A sliced shallot adds a nice sweetness to the dish. If you don’t have any on hand, you can use a small onion or the white and light green parts of a leek.
- Your favorite Nom Nom Paleo Spice Blend: Any of my blends will work in this recipe—it just depends on what mood you’re in! (You can buy some from The Spice Lab or Amazon, or make your own because 3 out of the 4 blend recipes are in our green cookbook!) I love using my spice blends in place of salt because they add salinity along with flavor boosters, like mushroom powder, garlic, or spicy peppers. No Nom Nom Paleo spice blends on hand? You can use Diamond Crystal kosher salt and pepper—and sprinkle on some paprika or whatever you have on hand!
- Extra virgin olive oil: Don’t skimp on the fat—it ensures even cooking and helps adhere the seasoning to the sheet pan ingredients.
- Aged balsamic or vinegar: When everything is done cooking, add a generous drizzle of a high-quality aged balsamic vinegar to add a touch of sweetness and acid to the final dish. A fresh squeeze of lemon juice at the end also does the trick!
How to make this one pan chicken and veggies
Heat oven to 400°F on convection roast or 425°F on conventional mode, with the oven rack in the middle position. While the oven is heating up, toss the chicken, Brussels sprouts, bacon, and shallots on a rimmed baking sheet. (Don’t bother using parchment paper because you’ll get better browning without it and you’ll still need to clean the pan regardless.)
Sprinkle on your favorite Nom Nom Paleo spice blend! All of them taste terrific in this recipe, but my faves for this dish are Magic Mushroom Powder and Nomtastic Grilling Powder. (If you don’t have one of my spice blends, sprinkle on some Diamond Crystal kosher salt and freshly ground black pepper.)
Drizzle on the extra virgin olive oil and toss well with a pair of tongs, making sure everything is well seasoned and coated with oil.
To ensure even cooking, arrange the ingredients in a single layer on the pan.
Pop the sheet pan into the oven and bake for 15 minutes.
Then, toss everything well and rotate the sheet pan 180°. Continue baking for another 5 to 10 minutes or until everything is fully cooked and browned in parts.
Drizzle on aged balsamic vinegar and dig in! (If you’re feeling fancy, you can garnish the dish with some chopped fresh parsley, but it’s not necessary.)
What do you serve with it?
To keep things Whole30, paleo, and low carb, you can serve this sheet pan dinner with cauliflower rice or a simple green salad. Otherwise, you can serve it with quinoa, white rice, or brown rice.
How to save the leftovers
Any leftover chicken and veggies can be stored in an airtight container in the fridge for up to four days or in the freezer for up to 3 months. I simply thaw and reheat it in the microwave in one of my trusty Anyday bowls!
More sheet pan dinners with chicken and veggies
- Sheet Pan Tandoori Chicken
- Sheet Pan Chicken Stir-Fry
- Sheet Pan Chicken and Asparagus
- Sheet Pan Chicken Fajitas
- Sheet Pan Chicken and Mushrooms
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Sheet Pan Chicken and Brussels Sprouts
- 1¼ pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 1 pound Brussels sprouts cut in half or quarters
- 3 bacon slices cut into ¼-inch pieces
- 1 large shallot cut into ¼-inch slices
- 2 teaspoons Magic Mushroom Powder or your favorite Nom Nom Paleo spice blend or Diamond Crystal kosher salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- Heat oven to 400°F convection roast or 425°F conventional, with the rack in the middle.
- Toss the chicken, brussels sprouts, bacon, and shallot slices on a rimmed baking sheet.
- Sprinkle your favorite Nom Nom Paleo spice blend (I like Magic Mushroom Powder or Nomtastic Grilling Powder the best) or Diamond Crystal kosher salt on top.
- Drizzle on the extra virgin olive oil and toss well to distribute the seasoning and fat. Arrange the ingredients in a single layer on the pan.
- Pop the sheet pan into the oven and bake for 15 minutes. Then, toss everything well and rotate the sheet pan 180°. Continue baking for another 5 to 10 minutes or until everything is fully cooked and browned in parts.
- Remove the tray from the oven and drizzle on the aged balsamic vinegar. Enjoy!
- You can buy some from The Spice Lab or Amazon, or make your own because 3 out of the 4 blend recipes are in our green cookbook!
- Any leftover chicken and veggies can be stored in an airtight container in the fridge for up to four days or in the freezer for up to 3 months. I simply thaw and reheat it in the microwave in one of my trusty Anyday bowls!