Budget-Friendly Sheet Pan Chicken Thighs and Veggie Roast

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.


I love a good one-sheet meal. They truly put the “quick” in #quickpaleomeals! Not only is this easy, delicious family meal a time saver, but I find it to also be budget-friendly using just 3 main ingredients: flavorful chicken thighs, celery ribs and a favorite and cheap root vegetable, carrots!

3.0 from 1 reviews
Sheet Pan Lemon Rosemary Chicken
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 lb bone-in, skin-on chicken thighs
  • 1 lemon, the juice of
  • ¾ tsp sea salt for marinade
  • ¼ tsp garlic powder or granules
  • 6 carrots, cleaned, peeled and rough chopped into fourths (optional: I used multi-colored carrots)
  • 2 celery ribs, cleaned & rough chopped into fourths
  • olive oil for roasting
  • ¼ tsp sea salt for roasting veggies, approximately
  1. In a medium sized bowl, marinate chicken thighs in the lemon juice and ¾ tsp salt. Marinate overnight up to 24 hours.
  2. Once ready to roast, preheat your oven to 375 degrees F.
  3. On a baking sheet lined with parchment paper, place chicken thighs and the chopped veggies.
  4. Season chicken with garlic powder.
  5. Sprinkle salt over veggies, then drizzle veggies and chicken with olive oil.
  6. Toss veggies only to coat with oil.
  7. Place sheet in oven and bake for 30-35 minutes.
  8. Take out and brush or baste the chicken with the juices.
  9. Place sheet pan back in the oven to brown the top of your thighs. If thighs aren’t browned as desired, consider placing back in the oven on broil or a higher temp for an additional 5-10 minutes. Allow to cool and enjoy!


About Kris King

Kris is a wife and mommy to an amazing toddler boy. By day, she is a high school business teacher; by night, a creative who loves to cook! In 2016, she began chronicling her journey of switching to a paleo diet for fun on Instagram. However, a few years after that, she was diagnosed with an autoimmune condition called myasthenia gravis. Having recently had her first child, life wasn’t slowing down and neither was she. She gained a new sense of hope when she discover the AIP. That, coupled with her determination to bounce back with renewed strength, she officially made the switch to paleo lifestyle, developing recipes to include many that are AIP-friendly. Since then, she’s managed to decrease inflammation significantly, and has discovered the body’s miraculous ability to heal. Kris is the author of Meals You Deserve, an AIP ebook collection of flavorful and fun recipes. Find more on Kris here: Fashioned2Inspire, Facebook, Pinterest, and YouTube.


  • chrystal says

    I don’t see rosemary in the ingredients list

    • Kathy says

      how much rosemary should be in the recipe. I do not see it listed.

    • Marilyn says

      I don’t see Rosemary either but I have a great Olive oil infused with Rosemary so I’ll use that and garnish with fresh Rosemary after cooking.
      I wonder if this was supposed to be Lemon chicken??

  • Elizabeth says

    Same. However, seems like one could just add it to the marinade.

Leave a Comment

Rate this recipe: