Chicken, Veggies & Bacon Sheet Pan (Edit recipe)

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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?

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PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 4-6

Ingredients

6 pieces skin on Chicken Thigh
1 whole Onion, peeled & cut in 1/4" wedges
3 whole Carrots, peeled & cut in 1" pieces
1 - 2 whole Parsnip, peeled & cut in chunks
8 oz Brussels Sprouts, cut in half
8 cloves Garlic, peeled & left whole
1 whole Sweet Potato, large, peeled & cut in small chunks
8 pieces Bacon, cut in 1" pieces
3 tsp Little Palates Herb Garden Seasoning, divided 2 tsp / 1 tsp
2 tsp Smoked Paprika, divided

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Process

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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!

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About This Recipe

Show nutritional information

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.