One Pan Chicken and Veggies

One Pan Chicken and Veggies
Prep time: 
Cook time: 
Total time: 
Serves: 4
This paleo one pan chicken and veggies dish is surprisingly one of my families favorite things we have made. It is super simple but ridiculously delicious!
  • 6 chicken thighs (bone in)
  • 1 acorn squash sliced into ½ inch pieces (seeds removed)
  • 6-8 organic carrots (peeled and trimmed)
  • 1 medium onion, large diced
  • Sea salt and black pepper to taste
  • ½ t white pepper
  • ½ T minced parsley
  • ⅓ c pure maple syrup, optional
  • 1½ T olive oil
  1. Preheat oven to 450F.
  2. In a large baking dish, line bottom of pan with carrots.
  3. Cover carrots with squash slices and diced onion.
  4. Drizzle with olive oil and sprinkle with sea salt and black pepper.
  5. Place chicken on top of veggies skin down. Sprinkle with sea salt and black pepper.
  6. Place in oven for 10 minutes and remove.
  7. Flip breast to skin up and drizzle with 1 T olive oil and maple syrup.
  8. Dust with white pepper and parsley.
  9. Place back in oven for 20-30 minutes or until internal temp reaches 165F.
  10. Serve.


Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

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