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paleo sheet pan chicken thighs with jalapeno salsa

Sheet Pan Chicken Thighs with Jalapeno Peach Salsa

Author Angela Sackett | Everyday Welcome

Ingredients

For chicken:

  • 8-10 boneless chicken thighs
  • 2 large red onions cut into large chunks
  • 1 pound small potatoes
  • 1 pound fresh or frozen green beans*
  • 3 tablespoons olive oil
  • Zest of 1 lime
  • 1 teaspoon dried thyme
  • ½ teaspoon ancho or chipotle chili powder
  • 1 teaspoon minced garlic
  • 1 teaspoon coarse sea salt I prefer smoked
  • 1 teaspoon cracked black pepper

For salsa:

  • 4 large peaches peeled diced
  • 1 red pepper chopped
  • 1 jalapeno pepper seeds removed and finely diced
  • 1 small red onion minced
  • 1 bunch cilantro chopped
  • ½ teaspoon salt
  • Zest and juice of 1lime
  • 1 teaspoon olive oil
  • 1 teaspoon honey*

Directions

  1. Preheat oven to 425 degrees.
  2. Place chicken, onions, potatoes, and green beans into a large bowl.
  3. Drizzle with olive oil and add lime zest, thyme, chili powder, garlic, salt and pepper.
  4. Using your hands, massage chicken and vegetables to coat with seasonings.
  5. Place the chicken, onions, potatoes and green beans** onto a parchment-lined rimmed baking sheet.
  6. Roast for 25-28 min. or until chicken is 165 degrees internal temperature.

To serve:

  1. Plate chicken and vegetables and top with fresh peach salsa.

Recipe Notes

*For a Whole30 compliant recipe, omit honey altogether or replace with no-sugar-added strawberry preserves (with just berries and fruit juice).