Go Back
+ servings
baked chicken and vegetables
Print Recipe
5 from 1 vote

Caveman Chicken and Vegetable Roast

Roasting concentrates the flavors of the veggies and brings out their sweetness and makes the vegetables very tender.  Season
with just about any herb or spice.  This is a great to-to weeknight meal since it’s easy to throw together and doesn’t require any hands-on cooking.

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Dishes
Cuisine: American
Keyword: chicken, Paleo, roast, sheet pan
Servings: 6 servings
Calories: 359kcal
Author: April Murray


  • 1 medium onion peeled and cut into eighths
  • 12 cloves garlic peeled
  • 1 russet potato peeled and cubed
  • 1 large parsnip peeled and cubed
  • 1 cup baby carrots
  • 1 ½ pounds chicken drumsticks skin on
  • ¼ cup olive oil
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon dried thyme leaves
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper


  • Preheat oven to 400°F.  On a large rimmed baking sheet, combine all ingredients.  Toss to coat.
  • Roast for 50-60 minutes or until vegetables are tender and chicken is cooked through, stirring halfway through.  Serve immediately.



Excerpted from The Everything Pegan Diet Cookbook:  300 Recipes For Starting – and Maintaining – the Pegan Diet by April Murray, RD. Copyright © 2019 by Simon & Schuster, Inc. Used by permission of the publisher. All rights reserved.


Serving: 1 | Calories: 359kcal | Carbohydrates: 16g | Protein: 29g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Cholesterol: 144mg | Sodium: 663mg | Fiber: 3g | Sugar: 3g