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.
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.
Leftovers can be refrigerated and reheated.
Use any of your favorite fresh vegetables to roast.