Sheet Pan Chicken and Zucchini (Paleo, Whole30)

Sheet pan chicken with cherry tomatoes, zucchini and shallots, drizzled with balsamic glaze and sprinkled with fresh basil.

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Sheet Pan Chicken and Zucchini (Paleo, Whole30)

This Sheet Pan Chicken and Zucchini is an easy, healthy dinner! Plus it's naturally gluten-free, dairy-free, low carb, keto, Paleo and Whole30.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 602kcal

Author: Don Baiocchi

Ingredients

1 pound zucchini about 3 medium
1 pint cherry tomatoes
2 large shallots
4 tablespoons extra virgin olive oil, divided
1¼ teaspoons fine sea salt, divided
½ teaspoon black pepper, divided
½ teaspoon garlic powder
½ teaspoon onion powder
8 bone-in, skin-on chicken thighs, room temperature (about 2-2½ pounds), see notes
1 teaspoon Italian seasoning
balsamic glaze see notes
3 tablespoons chopped fresh basil

Instructions

Heat oven to 425° F. No need to line the baking sheet with foil or parchment paper. In fact, it's better for the recipe if you don't, and it'll still be easy to clean afterward.
Trim the ends off the zucchini and slice into ¼" coins. If the zucchini is very large/thick, you can then cut the coins in half. Add to the baking sheet along with the cherry tomatoes.
Peel the shallots and cut into thin wedges from tip to root. Add to the baking sheet. Drizzle over 2 tablespoons of the olive oil and sprinkle with ¾ teaspoon salt, the garlic powder, onion powder and ¼ teaspoon pepper. Toss everything until the veggies are evenly coated, then spread out into an even layer.
Pat the thighs dry with paper towels and trim off any excess fat/skin. Place skin-side up on top of the veggies, making sure the thighs are not touching each other. Drizzle with olive oil and use your fingers to coat the skin of each thigh evenly. Then sprinkle over ½ teaspoon salt, ¼ teaspoon pepper and the Italian seasoning.
If using an oven probe thermometer (optional but recommended), insert the probe into the thickest thigh, making sure it's not touching the bone.
Bake until the chicken is cooked through and reaches an internal temperature of 165° F, about 25-40 minutes, depending on their size. If the skin isn't quite brown enough to your liking, you can then broil the whole sheet pan for about 3-4 minutes, checking frequently to make sure nothing burns.
Drizzle with the balsamic glaze and sprinkle over the fresh basil. Drizzle over some of the juices from the pan and serve.

Notes

Note: Bring the chicken thighs to room temperature by taking them out of the fridge about 30 minutes before baking. However, if you forget to do this (like I sometimes do), that’s fine. Just be sure to use an oven probe thermometer to make sure they’re cooked all the way through (see equipment list in the blog post).

To make a balsamic glaze: bring ½ cup balsamic vinegar and ½ cup sugar or honey to a boil in a small saucepan, whisking occasionally. Turn the heat down slightly and let it strongly simmer for 5 minutes. Give it one last whisk and pour into a glass cup or bowl and let cool completely. It will thicken as it cools (if the glass is tempered, you can put it in the fridge to speed along the cooling process).

Substitutions

You can use boneless, skinless chicken thighs, which will take about 25-30 minutes to reach 165° F.

You can use boneless, skinless chicken thighs, which will need about 30-35 minutes to reach 165° F.

You can use chicken drumsticks, which will need about 30-35 minutes to reach 165 ° F. I sometimes use a combination of bone-in, skin-on thighs and drumsticks since they take about the same amount of time to cook.

You can use an onion instead of shallots. Peel, cut in half from tip to root, cut those halves into wedges and then cut those wedges in half cross-wise.

If you want a bit of spice, you can add red pepper flakes to either the veggies, the chicken or both.

You can try other herbs, like 2 tablespoons of chopped fresh parsley, thyme or mint, or 1 tablespoon of chopped fresh rosemary.

Make ahead

Once cooked, the chicken and veggies (without the balsamic glaze or herbs), can be refrigerated for up to 5 days. Reheat in a low oven until warm, about 15-20 minutes. You can then also broil everything but the skin won't get as crisp as when it's first made. Add the balsamic glaze, fresh herbs and serve.

Freezer instructions

You can freeze the cooked chicken thighs by letting them cool to room temperature, wrapping each one tightly in plastic wrap and then placing in an airtight container or baggie. Freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a low oven until warm, about 15-20 minutes. You can then also broil everything but the skin won't get as crisp as when it's first made.

I do not recommend freezing the vegetables. They will become much too watery and mushy.

Nutrition