This Whole30 sheet pan BBQ chicken thighs and roasted vegetables recipe is perfect for healthy meal prep, or an easy paleo, gluten-free weeknight dinner. It doesn’t get much more simple than only using one pan, having no clean up but ending up with plenty of meal prep for the week that has tons of flavor!
Sheet pan meals are the answer to my meal prep needs almost every weekend. The ability to mix and match proteins and vegetables, seasonings and sauces, and having everything cook at the same time is so helpful when eating healthy is the goal, but my time limits how long I have to make that happen. This Whole30 BBQ chicken thigh sheet pan is one of my favorites- crispy, juicy thighs, seasoned potatoes and roasted broccoli is a combo I don’t get sick of for my meal prepped lunches!
Whole30 Sheet Pan BBQ Chicken Thighs Ingredients
When I said this recipe was easy, I meant it. All you’ll need for this Whole30 meal prep recipe is your favorite no-sugar BBQ sauce (I prefer Primal Kitchen), chicken thighs, broccoli, potatoes, ghee and a few common spices. If you have a favorite way to season roasted potatoes and broccoli, you can totally go for those. I used a garlic and thyme mix for the potatoes, and garlic for the broccoli!
How to Make This Whole30 Sheet Pan Recipe
To start the prep on this recipe, I like to marinate the chicken thighs with the BBQ sauce for at least a half hour. Then you’ll want to line a large sheet pan with foil or oven-safe parchment paper.
After the potatoes have been diced, add them to one-third of the sheet pan and coat them in the ghee and spices. Then, after the broccoli has been cut down into florets, add them to the opposite side one-third of the sheet pan, and spray with a bit of cooking oil spray, add the spices and then use your hands to work both the oil and spices into the broccoli florets really well.
Finally, you’ll place the BBQ chicken thighs in the center of the sheet pan. Place the sheet pan into the oven and bake for 40-50 minutes, depending on how thick your chicken thighs are, or how crispy you want your veggies to be.
Meal Prepping How-To
For this recipe, once your sheet pan comes out of the oven, you’ll just let the chicken and veggies cool a bit, and then portion them out into your containers. I like to do the chicken thighs in the middle, so the two vegetables stay fresher from not being next to the moisture from the other. I also love to add a small slice of lemon into meal prepped lunches for both freshness, and to squeeze over the broccoli when I’m ready to eat to brighten it up!
Once your containers are full, place them in the fridge and enjoy all week! You can reheat them in the oven, in the microwave, or even in the air fryer if you want to!
Other Whole30 Meal Prep Recipes You’ll Love:
PrintWhole30 BBQ Chicken & Vegetables Sheet Pan: Paleo, Gluten-Free Meal Prep
This Whole30 sheet pan BBQ chicken thighs and roasted vegetables recipe is perfect for healthy meal prep, or an easy paleo, gluten-free weeknight dinner. It doesn’t get much more simple than only using one pan, having no clean up but ending up with plenty of meal prep for the week that has tons of flavor!
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: Serves 4
- Category: Chicken
- Method: Sheet Pan
- Cuisine: American
Ingredients
- 6 boneless, skinless chicken thighs (you can use bone-in and skin-on, but it will increase your bake time slightly)
- ⅓ cup BBQ sauce (sugar free)
- 2 cups diced russet potatoes
- 2 heads of broccoli, chopped into florets
- ½ tbsp ghee
- ½ tsp thyme
- 1 tsp salt, divided
- 1 tsp garlic powder, divided
- 4 thin slices of lemon, optional
Instructions
- Combine the chicken thighs and BBQ sauce in a bowl, stir to coat completely and refrigerate for at least 30 minutes to marinate.
- Preheat the oven to 350 degrees F. Line a large baking sheet with foil or oven-safe parchment paper. Add the diced potatoes to one-third of the sheet pan, sprinkle the thyme, ½ tsp salt and ½ tsp garlic powder over them, and then add the ghee. Mix it around to evenly coat the potatoes in the ghee and spices. Leave them on that ⅓ side in an even layer.
- On the other side of the sheet pan, add the broccoli to another one-third. Lightly coat the broccoli in a cooking oil spray, and sprinkle over the ½ tsp salt and ½ tsp garlic powder. Use your hands to rub the oil and spices into the broccoli florets really well. Leave them on that side in an even layer.
- Then transfer the BBQ chicken thighs onto the sheet pan in the middle, leaving a bit of space between each one. Brush on any extra BBQ sauce over the top of the thighs.
- Place in the oven, and bake for 40-50 minutes, or until chicken and veggies are cooked all the way through. You may need a few additional minutes if you’re using bone-in thighs, or if you want your vegetables to be more crisp.
- Remove from the oven, let cool, and portion the chicken and vegetables into containers. Store in the refrigerator for up to 5 days.
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