One-Pan Baked Chicken and Veggies

The easy one-pan recipe that that’s perfect for Whole30, Paleo, Weight Watchers and anyone who wants a fast and healthy dish ready in no time.



6 skin-on chicken thiggs

1 large red pepper – diced

1 small head of broccoli

1 tbs Ghee

2 tbs olive oil

12 cloves minced

Salt, Pepper, Smoked Paprika – to taste

Chicken or vegetable stock – optional


  1. Season chicken and veggies
  2. Preheat oven: 400 degrees F
  3. Place seasoned chicken and veggies in a glass baking dish or use a cooking sheet lined with aluminium foil
  4. Drizzle with olive oil.
  5. To add a bit of buttery goodness, brush some melted Ghee on the chicken
  6. Bake at 400°F for 35-40 minutes or until the internal temperature of the chicken reaches 165°F  and the juices run clear.
  7.  Serve and enjoy!


When you remove the chicken and veggies from the dish, you may want to add a half cup of chicken or vegetable stock and create a sauce. Add some ghee to thicken it up and you may also need a tbs or two of gluten-free flour or use almond flour. Stir the sauce and pour over the vegetables and/or chicken.