Crispy Chicken Thighs One-Pan Meal {Gluten-Free, Paleo, Whole30, AIP}

4.88 from 25 votes
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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.

two crispy chicken thighs and roasted vegetables on a black plate with a black fork on a white napkin and a black bowl of spinach leaves.

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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 vegatables

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.

raw chicken thighs on top of fresh copped vegetables in a glass baking pan

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.

baked crispy chicken thighs with roasted vegetables in a glass baking pan

Look at how beautiful the chicken thighs and vegetables are after being baked for only an hour.

two crispy chicken thighs and roasted vegetables on a black plate with a fork and a black bowl with spinach leaves

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.


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Did you make this recipe? Please give it a star rating below in the comments!★

4.88 from 25 votes

Crispy Chicken Thighs One-Pan {Gluten-Free, Paleo, Whole30, AIP}

Servings: 6 servings
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Crispy Chicken Thighs
Crispy chicken thighs and roasted vegetables is an 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.



  • 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


  • 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.


  • Use any of your favorite fresh vegetables to roast. 
  • Leftovers can be refrigerated and reheated.
  • Mama says, "Check all of your labels!"


Serving: 1gCalories: 370kcalCarbohydrates: 2gProtein: 23gFat: 29gSaturated Fat: 7gCholesterol: 141mgSodium: 888mgPotassium: 331mgVitamin A: 200IUVitamin C: 2.1mgCalcium: 40mgIron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!



About Audrey Roberts

I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.

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Recipe Rating


  1. 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! 🙂

    1. Hi Jennifer! I wouldn’t use frozen vegetables in this recipe because they’re difficult to roast.

  2. 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!!

  3. 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.

  4. 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!!

  5. 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!

  6. A big hit ! Chicken was SO tender and savory. Beautiful 1-dish presentation with all those vegetables.

  7. A big winner! Wow, this was so delicious… and the one pan cooking is perfect! We eat a lot of chicken, but it’s usually boneless & skinless. I bought the local grocery store brand thighs and they didn’t have as much meat as I thought they should. Will buy a different brand next time. What brand do you buy? We did Whole30 over the winter, and continue eating our dinners following that method so I was really pleased to discover your recipe! Now checking out all your recipes and have a long list of things to try! I went up to the next roasting pan size once I realized how many vegetables & potatoes I had prepped. I used: sweet potatoes, grape tomatoes, baby spinach & rainbow carrots. (Didn’t have the zucchini or summer squash) Thanks again!!

  8. I don’t ever leave comments on food blogs. But THIS is worth writing about! My husband and I were absolutely surprised how delicious this recipe turned out! The mixture of herbs that coated the chicken was so good! I am even eating the scraps from the pan! This recipe is definitely in the books. Thank you so much!

  9. Easy and yummy. Love this recipe. It’s great for people who don’t have much time to prepare their meals.

  10. This was delicious and crispy. I used fresh oregano, thyme, and sage from my garden. Otherwise everything was the same. Will definitely make again!

  11. everyone loves chicken thighs in my family except for my mother she likes white meat do you suggest how I could prepare the white meat can I use the same recipe would it take longer to cook

    1. Hi Patty! I just made this recipe for my family the other night using chicken breasts. I rubbed the olive oil on the top of the chicken breasts before I sprinkled them with the seasoning blend. Depending on the thickness of your chicken breasts, roasting chicken at 450°F should require a cooking time of about 15-20 minutes, just make sure that the internal temperature reaches 165°F. The chicken breasts won’t be crispy like the chicken thighs if they are skinless, but you will still get that amazing rotisserie chicken flavor. I hope everyone enjoys it!

  12. It’s not always easy for me to cook for the whole family according to my dietary needs (GF, DF, Most of the nightshades free & peanut free). I often cook separate meals for myself but this seasoned chicken is an absolute favorite in my house. I’ve made this recipe at least 5 times. I do my own vegetables separately though and bake the chicken with the delicious rub alone. I highly recommend this fabulous blend of seasoning!! Thank you so much for sharing this great recipe.

    1. Thank you so much Mary for the 5-star recipe review! I am so happy that your family enjoys the chicken thighs. I totally understand how hard it can be to cook for a family when you have several dietary needs. Between my me, my husband and my two youngest sons we have multiple sensitivities. This is a meal that I make several times a month that everyone can eat and enjoys. You are so welcome, I love sharing what I make for my family. Thank you again!

    1. Hi KS! I put the chicken in the pan and them put the vegetables around the chicken thighs. I hope you enjoy them!

  13. Thanks Audrey. Fabulous recipe. I used asparagus, Brussels sprouts, sweet potato and zucchini. Amazingly, even after an hour in the oven, the zucchini wasn’t mushy. As Suzanne R. mentioned above, the dripping from the chicken does add to the flavour of the vegetables. I will definitely make this recipe again.

    1. Thank you Kim for the wonderful 5-star recipe review! I love all of the vegetables you used. I have not tried the asparagus but I am going to try that next time. I love asparagus. I am so happy that you enjoyed the crispy chicken thighs and roasted vegetables. You are so welcome I love sharing what I make for my family. Thank you again!

  14. This was so very good!!! The drippings from the chicken give great flavor to the vegetables. I have a question, though. Do you put any oil on the skin of the chicken prior to the spices? Thanks so much!

    1. Hi Suzanne. Thank you so much for the wonderful 5-star recipe review! I do not put any oil on the chicken before I add the spices to the skin. I am so happy you enjoyed the chicken thighs. Thanks again!

    1. Hi Jennier! No you don’t over the baking dish to cook it. Not covering it, helps the thighs get nice and crispy. I hope you enjoy the chicken thighs!

  15. Have you tried this with boneless, skinless chicken thighs? How does it come out? That’s what I have in the freezer to work with this week! Thanks in advance!

    1. Hi LB! I have tried it with the boneless and skinless chicken thighs. With it being skinless, they won’t get crispy but the seasoning blend gives the thigs an awesome flavor. You probably won’t have to cook them as long either because they don’t have the bone in them. They will dry out faster if you overcook them because they don’t have the skin or the bone. You could also use the thighs in my Rotisserie Style Shredded Chicken recipe. I hope you enjoy them!

  16. HI, I am confused, not usual for me. it looks like you are putting the chicken in the pan
    and adding the vegetables at the same time. seems like a very long hour for the vegetables to cook? the spinach……..would it not be nothing by the end of an hour. I so want to try this,
    don’t expect an answer, so will try tomorrow THANKS for sharing.

    1. Hi Sharan! Yes, all of the vegetable roast for an hour. If you want the spinach more wilted than crispy then you can add it to the pan in the last 30 minutes for the cooking time. All of the other vegetables will need to be roasted for the full hour. I hope you enjoy it!

    1. Hi Todd! Yes, I know that tomatoes are nightshades, as my husband avoids nightshades. Both my husband and I completed the 30-day elimination AIP diet. That’s why the recipe states to use your favorite vegetables. This recipe is not just strictly AIP, but gluten-free, dairy-free Paleo and for the Whole30 diet. If someone is following the AIP diet they will know which vegetables they can have, especially since there are several stages to the AIP diet.

  17. Soooo good! Perfect seasoning for the chicken to make them crisp up nicely and I did zucchini, summer squash, purple sweet potatoes, rainbow carrots, and spinach for veggies and they were awesome mixed with the flavors from the chicken. Awesome, easy, one pan AIP meal!

    1. Sounds like a perfect mix of roasted veggies to eat with the chicken thighs! I am so happy that you enjoyed the chicken thighs. My family loves this meal. Thank you so much Michele for the wonderful 5-star recipe rating and review!

    1. I do too. They are super tasty, easy to make and budget friendly. Thank you Carolyn for the 5-star recipe review!

  18. Love love LOVE chicken thighs! And I ESPECIALLY love one pot meals – so easy and tasty! I think this is going to be a winner in my house! 😀

    1. I hope everyone enjoys them April. This is sone of my family’s favorite meals. Thank you so much for the wonderful 5-star recipe review!

    1. That makes that a win-win for everyone! I hope you enjoy the recipe Liz. Thank you so much for the 5-star recipe review!

  19. Sounds good but wanted to clarify what type of garlic is on your rub? Fresh mincedgarlic or garlic powder? Going to make this tomorrow night

        1. Hi Sheila! I have never seen a garlic powder that was not gluten-free, but that’s why I always say to check the labels. I hope you enjoy the chicken thighs.

      1. Thank you so much Clare for the awesome 5-star recipe review! I am so happy that you and your family enjoyed the chicken thigs and that it was a hit. My family loves this meal as well. I am glad it was easy to make and so flavorful. Thanks again!