> ## Content Index > Fetch the complete content index at: https://thatpaleochick.com/llms.txt > Use this file to discover other available public pages before exploring further. # One-Pan Italian Chicken and Roasted Vegetable Paleo Dinner Casserole - URL: https://thatpaleochick.com/italian-chicken-roasted-vegetable-paleo-dinner-casserole/ - Published: 2026-09-10T17:04:08.000Z - Updated: 2026-10-09T16:26:35.000Z - Description: Juicy Italian-spiced chicken thighs roasted right over a jammy, herb-scented vegetable sauce. One pan, 45 minutes in the oven, and dinner takes care of itself. - Author: Krista Wade - Tags: Recipe, Paleo, Dinner, Gluten-Free, Grain-Free, Dairy-Free, Low-Carb, Whole30, Nut-Free, Egg-Free, Mediterranean, Anti-Inflammatory, Chicken Thighs, Roasted Vegetables, One-Pan, Casserole, Zucchini, Bell Pepper, Cherry Tomatoes, Artichoke, Italian-Spiced, Celiac-Friendly, Alpha-Gal Friendly, Diabetes-Friendly, PCOS-Friendly My family has officially stopped asking what's for dinner on the nights I pull out the big roasting pan. They just know it's going to be something worth sitting down for, and it's going to be easy on me. This Italian chicken and roasted vegetable casserole is what I make when I need real food on the table without a pile of dishes afterward. One pan. Bold flavor. Done. The magic here is layering. The vegetables go down first with a quick tomato-paste-and-broth mixture that turns into this concentrated, jammy sauce while everything roasts. The chicken thighs sit right on top, skin-side up the whole time, so the fat renders down and bastes the vegetables underneath. You get crispy skin AND a built-in sauce. That's not a coincidence. That's just how fat works, and I will never apologize for cooking with it. This is the kind of dinner that makes eating paleo feel completely sustainable. No sad salads, no fake substitutes. Just good food, cooked well, with real ingredients your body actually recognizes. --- ## Nutritional Benefits ### Bone-In Chicken Thighs - Higher in fat than breast meat, which supports satiety and hormone production. - Rich in B vitamins, especially B6 and B12, both critical for energy metabolism and nervous system health. - The bone contributes trace minerals to the pan drippings as it roasts. ### Bell Peppers - One of the richest plant sources of vitamin C, which supports immune function and iron absorption. - Contain antioxidants including beta-carotene and quercetin, both with solid anti-inflammatory research behind them. - Naturally low in sugar compared to most colorful vegetables. ### Artichoke Hearts - Surprisingly high in prebiotic fiber, specifically inulin, which feeds beneficial gut bacteria. - A good source of folate and vitamin K. - Contain cynarin, a compound that supports liver function and bile production, which matters a lot for fat digestion on a higher-fat diet. ### Cherry Tomatoes - Concentrated source of lycopene, especially once heat-processed, which has been studied for its role in reducing oxidative stress. - Provide potassium and vitamin C alongside that lycopene. - When roasted, the natural sugars concentrate but the volume drops, so you get big flavor with a smaller glycemic load. ### Extra-Virgin Olive Oil - High in oleocanthal, a polyphenol with well-documented anti-inflammatory properties. - A stable fat for moderate-temperature roasting, unlike seed oils that oxidize and produce harmful byproducts. - Supports absorption of fat-soluble vitamins A, D, E, and K found throughout this dish. --- ## FAQs ### Can I use boneless, skinless chicken thighs? You can, but reduce the roasting time to about 25 to 30 minutes and check early. You will lose the crispy skin element, which honestly does a lot of work flavor-wise, but the dish will still taste great. I would add a little extra smoked paprika on the meat to compensate. ### My vegetables are swimming in liquid. What happened? Zucchini releases a lot of moisture. Make sure you are roasting uncovered the entire time at a true 425°F (not a low oven). If your pan is crowded, the vegetables will steam instead of roast. A 9x13 is the minimum size you want here. If you have a bigger pan, use it. ### Is this Whole30 compliant? Yes, as written. Just double-check your chicken broth label, some commercial broths contain sugar or soy. I like using homemade bone broth when I have it, or a clean store-bought brand with nothing but chicken, vegetables, and salt in the ingredient list. ### Can I make this ahead of time? The vegetables and sauce reheat beautifully. The chicken skin will soften overnight in the fridge, so if crispy skin matters to you, pop the chicken under the broiler for 3 to 4 minutes when you reheat. It comes right back. ### What do I serve with this? Honestly, the vegetables and pan sauce are substantial enough on their own. If you want more volume, cauliflower rice soaks up the tomato-herb drippings beautifully. Roasted spaghetti squash works great too. Or just serve it with a simple green salad and call it a night. ### Can I add other vegetables? Absolutely. Sliced fennel, cubed eggplant, or halved kalamata olives all fit this flavor profile perfectly. Just keep total vegetable volume roughly the same so things don't get too crowded in the pan. --- If this recipe hits the table in your house this week, I want to hear about it. Drop a comment below or tag me on Instagram so I can see your pan. And if you are new here and just trying to figure out what eating paleo actually looks like on a weeknight, start here. This right here is exactly what it looks like. How did your **One-Pan Italian Chicken and Roasted Vegetable Paleo Dinner Casserole** turn out? Tag **@ThatPaleoChick** and share it! #paleodinnerideas #whole30casserole #onepandinner #grainfreerecipes #paleorecipes #realfooddinner #healthychicken #glutenfreedinner ## One-Pan Italian Chicken and Roasted Vegetable Paleo Dinner Casserole Juicy bone-in chicken thighs roasted over a thick, herb-scented bed of zucchini, bell peppers, cherry tomatoes, and artichoke hearts. Everything cooks in one pan, the sauce basically makes itself, and dinner is on the table in under an hour. - Prep time: 15 min - Cook time: 45 min - Total time: 60 min - Servings: 4 servings ### Ingredients - 4 bone-in, skin-on chicken thighs (about 2.5 lbs) - 1 medium zucchini, cut into 1-inch chunks - 1 large red bell pepper, seeded and cut into 1-inch pieces - 1 large yellow bell pepper, seeded and cut into 1-inch pieces - 1 cup cherry tomatoes, halved - 1 cup canned artichoke hearts, drained and quartered (packed in water, not oil) - 6 cloves garlic, smashed and peeled - 3 tablespoons extra-virgin olive oil, divided - 2 tablespoons tomato paste - 1/4 cup chicken broth (unsalted, whole30-compliant) - 1.5 teaspoons dried Italian seasoning - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon crushed red pepper flakes - 1 teaspoon fine sea salt, divided - 1/2 teaspoon black pepper, divided - Fresh basil leaves, for serving - Lemon wedges, for serving ### Instructions 1. Preheat your oven to 425°F and set a rack in the center position. 2. Pat the chicken thighs very dry with paper towels, this is non-negotiable for crispy skin. Season both sides generously with garlic powder, onion powder, smoked paprika, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Set aside. 3. In a large 9x13-inch baking dish or an oven-safe braising pan, combine the zucchini, bell peppers, cherry tomatoes, artichoke hearts, and smashed garlic cloves. Drizzle with 2 tablespoons of the olive oil and toss to coat. 4. In a small bowl, whisk together the tomato paste, chicken broth, Italian seasoning, the remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper until smooth. Pour this over the vegetables and toss again so everything is evenly coated. 5. Spread the vegetables into an even layer in the pan, then nestle the seasoned chicken thighs on top, skin-side up. Drizzle the chicken skin with the remaining 1 tablespoon of olive oil. 6. Roast uncovered for 40 to 45 minutes, until the chicken skin is deeply golden and crispy and an instant-read thermometer inserted in the thickest part reads 165°F. The vegetables should be tender and the tomatoes collapsed into a jammy, saucy layer at the bottom of the pan. 7. Let the casserole rest for 5 minutes before serving. Spoon the pan juices and vegetables over each piece of chicken, then top with fresh basil leaves and a generous squeeze of lemon. ### Nutrition per serving - Calories: 420 - Total Fat: 22g - Carbohydrates: 18g - Protein: 38g - Dietary Fiber: 5g - Sugar: 7g