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paleo baked chicken
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Sheet pan paleo baked chicken

Make this sheet pan paleo baked chicken for an easy, healthy weeknight dinner! These paleo breaded chicken thighs and vegetables are low carb, paleo and whole30 approved. And only one pan to clean!


For the veggies:

  • 2 tablespoons olive oil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Salt
  • Pepper
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 red onion
  • 1 cup mushrooms sliced
  • 2 cups broccoli florets chopped

For the chicken:

  • 4-5 Chicken thighs
  • 1 cup blanched almond flour
  • 1/3 cup arrowroot flour or tapioca
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 eggs whisked


  • Preheat oven to 425° F, and line a baking sheet with aluminum foil or a silpat mat. Add chopped veggies to the outside of the pan, leaving space in the middle for the chicken.
  • Prepare two medium bowls to dredge the chicken. In one bowl, combine the almond flour, tapioca flour, salt, pepper, paprika, onion powder and garlic powder. Whisk two eggs together in the other medium bowl.
  • Pat the chicken dry then, using one hand, add a piece of chicken to the eggs and cover completely. Transfer to the flour mixture and dredge until a thick coat of flour covers the chicken. Place on the prepared baking sheet with the veggies. Repeat the process with the rest of the chicken.Make sure the chicken isn’t on top of each other or covering the veggies.
  • Place in the preheated oven for 10 minutes then remove, flip the chicken and stir the veggies. Place back in the oven for 10 more minutes, for a total of 20 minutes.
  • Once baked, remove from the oven and serve immediately. You can also serve with quinoa or rice.
  • Store in an air-tight container for up to 3 days. Reheat in the microwave or the oven.