Chicken, Veggies & Bacon Sheet Pan
Who doesn't love a good sheet pan recipe? They are easy and there's only one pan to wash so it's a win win! This Chicken, Veggies & Bacon Sheet Pan recipe is one I have been making long before I ever even knew what Whole30 was. I decided with a few tweaks it's time it has a place on the blog! This pan is loaded with veggies and I love having the leftovers with fried eggs for breakfast! The whole family will love it because there's bacon and who doesn't love bacon?
PREP TIME
15 minutes
COOK TIME
1 hour
INGREDIENTS
10
Serves: 4-6
Ingredients
- 6 pieces6 pieces6 pieces skin on Chicken Thigh
- 1 whole1 whole1 whole Onion, peeled & cut in 1/4" wedges
- 3 whole3 whole3 whole Carrots, peeled & cut in 1" pieces
- 1 - 2 whole1 - 2 whole1 - 2 whole Parsnip, peeled & cut in chunks
- 8 oz8 oz8 oz Brussels Sprouts, cut in half
- 8 cloves8 cloves8 cloves Garlic, peeled & left whole
- 1 whole1 whole1 whole Sweet Potato, large, peeled & cut in small chunks
- 8 pieces8 pieces8 pieces Bacon, cut in 1" pieces
- 3 tsp3 tsp3 tsp Little Palates Herb Garden Seasoning, divided 2 tsp / 1 tsp
- 2 tsp2 tsp2 tsp Smoked Paprika, divided
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Process
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
- Preheat oven to 400°F
- Line a large rimmed baking sheet with parchment paper
- Toss all veggies in a bowl with 2 tsp Herb Garden Spice & 1 tsp paprika
- Place veggies on pan and spread out
- Separate bacon pieces and place over veggies covering as much as you can
- Place chicken pieces in same bowl & massage remaining spice
- Place chicken pieces on top of veggies
- Roast one hour or till bacon is crispy
- Enjoy this recipe by Penny's Primal!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Meat Nut Free Paleo Shellfish Free Whole30| This is our estimate based on online research. | |
| Calories: | 223 |
| Fat: | 9 g |
| Carbohydrates: | 22 g |
| Protein: | 13 g |
| Cholesterol: | 48 g |
| Sodium: | 69 mg |
| Fiber: | 6 g |
| Sugars: | 9 g |
| Calculated for total recipe. | |
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