One pan meals are my jam. Not only are they super flavorful, but they’re less time consuming and require less dishes than cooking your main and sides separately. That’s an easy sale for me!
My refrigerator has been just about exploding with oranges lately. It is very much so orange season in Texas and I’ve been racking my mind with a use for them. Of course, my first instinct is to bake all the things… not so Whole 30 compliant. But then this dish came to mind.
With some bold, spicy seasonings and a bit of citrus, this one pan meal is kickin’ with flavor. If you don’t happen to have ten million oranges on hand like me, feel free to use store-bought orange juice!
I tossed all the veggies I had on my sheet pan too. That’s the beauty of a sheet pan meal, isn’t it? Everything you have in your fridge goes into one pan and voila! Dinner!
If you’re feeling extra fancy, keep a slice or two of your citrus to top the sheet pan. It makes for a lovely finishing touch.
WHOLE 30 SHEET PAN CITRUS CHICKEN
Prep time: 1 hour
4 chicken thighs
1/4 c olive oil
3 cloves garlic, minced
1/4 c fresh oregano
1/4 c fresh thyme
1/2 tsp pink Himalayan salt
1/2 tsp black pepper
1 tsp cumin
1 tsp cayenne
1 tsp paprika
1 orange, juiced
1/3 lemon, juiced
1 zucchini, chopped into one inch rounds, then halved
3 carrots, chopped into one inch rounds
1 red pepper, chopped into one inch chunks
1 sweet potato, chopped into one inch chunks
- Preheat oven to 425°F.
- In a large mixing bowl, combine herbs, fruit juices, garlic and olive oil. Add chicken and toss to coat evenly. Add vegetables and toss well to combine.
- Pour mixing bowl contents out onto a large baking tray. Top with orange and lemon slices (optional).
- Roast for 45 minutes before removing from the oven to enjoy!