Crispy Chicken Thighs One-Pan Meal {Gluten-Free, Paleo, Whole30, AIP}
Published
A super easy one-pan meal. A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious and budget-friendly main dish. Healthy and delicious! Gluten-Free, Auto-Immune Protocol Diet, Paleo and Whole30.
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Auto Immune Protocol Diet
When my husband and I were doing the Auto Immune Protocol diet, I had to find new ways to cook some of our favorite meals because of all of the dietary restrictions.
We eat a lot of chicken in our home and I was looking for new AIP diet-friendly way to make chicken thighs. One of my family’s favorite meals is my crispy chicken thighs. It’s an easy and budget-friendly meal that everyone loves.
Homemade Savory Seasoning Blend
That’s when I came up with the easy, savory seasoning blend for my crispy baked chicken thighs. Chicken thighs are so economical, and the spice blend included everything I already had in my pantry.
Chicken thighs are naturally gluten-free and when you make your own seasoning blend, you can make sure it is gluten-free as well. Most prepackaged seasoning blends are not gluten-free. That’s why it is so important to read ALL of the labels of everything you buy.
Roasted Vegetables
I love roasted vegetables. You can roast any vegetable of your liking.
I like the flavor combination of zucchini, squash, sweet potatoes, spinach and grape tomatoes. Tossing them in olive oil and salt really brings out their flavors. Once they have been baked, they will be tender and bursting with flavor.
See how easily the chicken thighs and vegetables come together in one pan? You can’t go wrong with this super easy one-pan meal.
Look at how beautiful the chicken thighs and vegetables are after being baked for only an hour.
These crispy chicken thighs totally live up to its name!
The chicken thighs are crispy like fried chicken and so tender and juicy. You are going to love how tender and flavorful the roasted vegetables are. Not only is this a super easy and tasty meal, but it’s super healthy too.
This recipe for crispy chicken thighs and roasted vegetables is perfect for AIP, Paleo and Whole30 diets.
Looking for more AIP, Paleo, and Whole30 recipes? Check out these Gluten-Free Dinner Recipes.
- Slow-Cooker Savory Pot Roast with Gravy
- Paleo Pesto Turkey Meatballs
- Gluten-Free Turmeric Coconut Chicken Curry
- Easy Beef Stew
- Honey Lemon Ginger Chicken
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Crispy Chicken Thighs One-Pan {Gluten-Free, Paleo, Whole30, AIP}
Ingredients
Chicken
- 6 bone-in chicken thighs with skin
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1 tablespoon sage
- 1 teaspoon salt
Roasted Vegetables
- Your favorite vegetables, I used zucchini, squash, spinach, grape tomatoes, sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- Preheat oven to 350° F.
- Spray a 9×13 glass baking pan with cooking spray.
- Slice zucchini and squash. Peel and dice sweet potatoes into small pieces.
- In a large bowl add olive oil and salt for vegetables. Add vegetables to the bowl and stir to fully coat the vegetables with the olive oil and salt.
- Place chicken thighs in the baking pan.
- In a small bowl combine garlic powder, onion powder, oregano, thyme and sage together in a small and stir until fully combined.
- Sprinkle spice mixture liberally over chicken thighs.
- Place olive oil and salt coated vegetables around the chicken thighs.
- Bake chicken and vegetables in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F.
- Enjoy!
- Leftovers can be refrigerated and reheated.
Notes
- Use any of your favorite fresh vegetables to roast.
- Leftovers can be refrigerated and reheated.
- Mama says, "Check all of your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Jennifer. I will be preparing a meal for a friend that is Gluten-free and I will try your chicken thighs recipe. My question is… would t the vegetables be over cooked if they stay one hour in the oven?
Thank you!
VH
Hi Val, the vegetables need to be roasted for the full hour.
My boyfriend prefers Boneless skinless thighs. We have a ton of veggies to cook from the garden. How should I alter this recipe in order to use Boneless skinless thighs?
Hi Mary, the cook time will need to be reduced!
We love this recipe and make it often! I’m curious whether you use rubbed sage (powder) or dried sage (leaves) when you make the recipe as written. Thank b you!
Hi,
Is it recommended to use frozen vegetables? When should i add them in?
Read all the wonderful comments so decided to give this a try,
Thank you! 🙂
Hi Jennifer! I wouldn’t use frozen vegetables in this recipe because they’re difficult to roast.
I made the chicken thighs without the vegetables. I made your roasted sweet potato recipe to go along as a side with the chicken thighs. Both were delicious!!! Big hit with my family.
Thanks so much, I look to you for dinner idea’s frequently. Always reliably good!!
This is wonderful!! Wondering what happens if you use a metal pan and if veggies might become more crispy. This is the second time this week that I’m making this dish. Taking to a friend who recently had surgery. I know she’ll love it too.
Loves this recipe! So easy and yet so deeelish! I used sweet potatoes, multi colored carrots sliced, Brussel sprouts, mushrooms. Oh my word! Thanks for sharing!!
This recipe is awesomely delicious. I just visited my mom for 5 days and made it twice while I was there. What I observed is with 6 thighs, there isn’t much room to put the vegetables “around” the chicken. So, we just put the chicken on top of the veggies. We used small white potatoes and quartered them, thinly sliced onions, whole grape tomatoes and broccoli florets. The second time we added sweet potato, but that wasn’t as good as we thought it might be. The chicken juices got all into the veggies – delish! My mother’s oven is a little questionable. But, I can’t wait to make it again with my “real” oven!
A big hit ! Chicken was SO tender and savory. Beautiful 1-dish presentation with all those vegetables.
Loved this but how do you recommend reheating leftovers? Thanks!