This Whole30 Chicken Thighs sheet pan dinner is an entire flavorful, healthy, and easy to make meal on one single sheet pan! Whole30 or not, make it tonight!
I’m so excited to share this recipe with you guys! I didn’t intentionally set out to create this as a Whole30 compliant recipe, but as I was developing the flavors and ingredients, I realized…hey, this is Whole30 compliant! I know January is a big month for Whole30, so I decided to get it out to you guys ASAP! Regardless of if you’re doing a Whole30 or not (I’m not!), this recipe is a total winner.
And….it’s all made on one pan. That’s what I do best, you know? Avoiding extra dishes at all costs.
About this Whole30 Chicken Thighs Sheet Pan Meal
The evolution of this recipe began with chicken thighs with a little fresh chimichurri on the top, but as much as I love a good chimichurri, sometimes it can be bold and overpowering. It also can appear intimidating at first glance for people that maybe aren’t as comfortable in the kitchen (although, it really isn’t).
I decided to take some of the flavors of a classic parsley and lemon chimichurri and make them into a little rub for the chicken. I added Dijon and garlic powder to kick the flavors up a notch, too. Putting the good stuff on as a rub and not as a sauce when it’s done cook allows the flavors to soak into the chicken as it cooks. To brighten it up and add freshness at the end, I finish this recipe with a squeeze of fresh lemon juice and a sprinkle of fresh parsley.
Tip: Love garlic? Ben doesn’t, so I often opt for garlic powder over fresh garlic, but 1-2 cloves of minced garlic would be great in this recipe in place of the garlic powder.
Not that it’s uncommon for me to do this, but I was definitely eating this for lunch on the day I photographed it. I’m not sure it was even noon. Sometimes I even sit on the floor of my studio and eat, but I think I waited to start eating until I was back downstairs and had put the stuff I wasn’t going to eat into the fridge.
I’m a bit of a crazy person about food safety, and by the time I finish photographing something, it’s about time for it to chill out in the fridge, you know?
This is a great meal for the meat and potato lovers in the crowd. The smashed potatoes get perfectly crispy on the outside, but are soft and silky on the inside. Based on the popularity of my Parmesan roasted green beans, I thought they’d be a great vegetable to round this out and make it a complete meal.
You’ll see this in the recipe directions, but they get added part way through the cooking time. They don’t take long to cook at all and you don’t want to overcook them.