One Pan Roasted Chicken Thighs with Veggies (Whole30 Friendly)

Posted by on

First off, there's not much that I hate as much as I hate dishes, so for me, "one pot" meals are the way to go. My cast iron skillet makes "one pot" meals SUPER easy. 

Ya know what else makes cooking delicious, Whole30 friendly meals easy? Good spices. We have a great selection of Whole30 approved, or Whole30 friendly spice blends including Teeny Tiny Spice, Primal Palate, and the new Spice Cave seasoning blends. 

I was playing around in the kitchen when I came up with this meal, using the Spice Cave Wind seasoning blend, which is made for any food "with wings." 

You'll need:

1 lb chicken thighs (boneless)

1-2 tbsp dijon mustard

2 tbsp olive oil (plus more to drizzle)

2 tbsp seasoning (I used Wind!)

1 large sweet potato

a handful of chopped carrots

and a handful of chopped celery


First, preheat oven to 425. 

While oven is heating up, chop veggies and set aside.

Coat chicken thighs with dijon mustard then sprinkle to coat with seasoning blend.

Heat olive oil in a cast iron or oven safe pan, then fry chicken to sear on each side. Remove and sit on a plate.

Deglaze anything that has stuck to the bottom by carefully adding a little water to pan.

Carefully add in potatoes, carrots, celery, then top with chicken, drizzling everything with olive oil, a pinch of salt, and more of your spice blend of choice.

Bake at 425 for about 20-25 minutes until chicken is done and veggies are tender. Toss halfway through if desired for an even cook. 

Serve with a dollop of your favorite primal or paleo mayo and enjoy! 

dinner paleo recipe sides whole 30 whole30

← Older Post Newer Post →