Best Whole30 Sheet Pan Chicken Thighs with Broccoli
I have the perfect chicken thigh sheet pan dinner for you that is not only easy but it’s also low carb and delicious! My Whole30 Sheet Pan Chicken Thighs with Broccoli are high protein, loaded with flavor and great for the whole family. Juicy boneless chicken thighs are roasted in the oven along with a zesty blend of Italian spices and little dash of lemon flavor. Oh and bonus points – if you want to keep it Whole 30, you can or you can serve it with your favorite rice or pasta.
Why this recipe works
- This is a great recipe for busy weeknights.
- Minimal effort is needed to prepare sheet pan chicken dinners.
- This sheet pan chicken thighs recipe is Whole 30 compliant which means it is made with whole ingredients which are gluten free and dairy free.
- These chicken thighs are a one-pan meal, making your weeknight dinner dilemma a thing of the past!
Check out other tasty recipe ideas that can be made Whole30 : Spanish Chicken Soup and Shakshuka with Ground Turkey.
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Ingredients
- Chicken thighs. Boneless skinless chicken thighs work best here. Bone in chicken thighs will work also however you will need to increase the cooking time as bone in takes longer to prepare.
- Extra virgin olive oil.
- Broccoli florets. Broccoli is always my go-to for veggies as everyone in my household likes broccoli. There is lots of veggies you can swap out with. If you are following Whole 30, be sure to double check what vegetables are Whole 30 compliant. Bell pepper, cauliflower and sweet potato would be delicious with this chicken thigh dinner.
- Red onion.
- Lemon juice. Lemon gives a nice acidity to this dish and brings out the flavors of the spice blend.
- Zesty Italian Spice. This is a homemade spice blend I like to use. Any Italian seasoning can be used.
How to Make
1. Start with preheating your oven to 400 degrees F. Line a large sheet pan with parchment paper. Foil works as well. This will make for an easy clean up.
2. Add the broccoli florets and sliced red onion to the sheet pan. Then add the chicken thighs on top.
3. Season the chicken and broccoli generously with the spices and drizzle the olive oil evenly over the top of everything. Then squeeze the juice of lemon of the lemon over the top of the chicken. Massage the oil, spices and lemon juice into the chicken and broccoli. You can leave the lemon slices on top of the chicken or discard them.
4. Place the sheet pan in the oven and let it bake for about 22 minutes or until the internal temperature reaches 165 degrees F for the chicken. The best way to know if chicken is done is to use a meat thermometer and test it in the thickest part of the chicken.
5. When the chicken thighs are done, let them cool for a couple of minutes and then serve immediately with your favorite salad or vegetables. Add a touch of additional salt if needed. Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
Alternatives and serving suggestions
Boneless chicken breasts will work for this recipe. You will have to adjust the cooking time, as chicken breasts tend to be thicker. Also lower the cooking temperature, as a higher temps can dry out chicken breasts. Always cook your chicken to 165 degrees F and use a meat thermometer for properly check for doneness.
These succulent chicken thighs are great for meal prep. Since chicken thighs are higher in fat, they taste moist and delicious the next day.
To make a complete meal that is Whole 30 compliant, serve with my roasted cumin sweet potatoes, creamy root vegetable mash, baby potatoes, cauliflower rice, or butternut squash.
If you are not following Whole 30, some other ideas would be to add feta cheese on top after cooking or roast with green beans.
Helpful tips for Whole 30 Sheet Pan Chicken Thighs
Line the sheet pan with a single layer of chicken and veggies. Overcrowding a sheet pan will cause the food to steam and will give a different texture to the chicken and broccoli.
Using aluminum foil or parchment paper on the sheet pan will make clean up a breeze!
If you use bone-in chicken thighs, you will need to increase the cooking time.
Recipe inspiration
I am a big fan of Whole 30 recipes as I like to limit my gluten. Plus, I can never get enough of juicy chicken thighs and fresh vegetables! Easy sheet pan dinners make my life easier because I know the whole family will enjoy it. The best part is that if there are leftovers, then that’s my lunch! I hope the next time you are in need of an easy dinner, this will be one of your go-to’s. Enjoy!
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Best Whole30 Sheet Pan Chicken Thighs with Broccoli
Equipment
Ingredients
- 1 1/2 pounds chicken thighs boneless and skinless
- 2 tablespoons extra virgin olive oil
- 2 cups broccoli florets
- 1/4 cup red onion sliced
- 1/2 lemon lemon juice of a 1/2 lemon
- zesty italian spice or 2 tbsp of any italian seasoning
- kosher salt as needed
Zesty Italian Spice Blend
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon granulated garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried parsley
- 1/4 teaspoon chili flakes
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground thyme
Instructions
- Start with preheating the oven to 400 degrees F. Line a large sheet pan with parchment paper.
- Add the broccoli florets and sliced red onion. Then add the chicken thighs on top.
- Season the chicken and broccoli with the spices and drizzle the olive oil evenly over the top of everything. Then squeeze the lemon wedges over chicken. Massage the oil, spices and lemon juice into the chicken and broccoli.
- Place the sheet pan in the oven and let it bake for about 22 minutes or until the internal temperature reaches 165 degrees F for the chicken.
- Serve immediately with your favorite salad or vegetables. Add a touch of additional salt if needed.
Notes
Nutrition
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