By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
369 cal · 45 min
5-Ingredient Whole30 Sheet Pan Chicken
Recipe GLPRea43e4bd96ada1
A simple and elegant sheet pan chicken dish featuring tender boneless, skinless chicken thighs coated in a tangy apple cider vinegar and garlic marinade. This Whole30-compliant recipe requires minimal prep and delivers maximum flavor with just five core ingredients. The chicken roasts until golden and cooked through, making it a perfect weeknight dinner that's also completely paleo-friendly.
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Ingredients
1/4 cup olive oil
2 tablespoons apple cider vinegar
3 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs
Directions
Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
In a small bowl, whisk together the olive oil, apple cider vinegar, minced garlic, Dijon mustard, kosher salt, and freshly ground black pepper until well combined. This creates your simple vinaigrette base.
Pat the chicken thighs dry with paper towels and arrange them skin-side up on the prepared sheet pan. Spacing them evenly ensures they cook uniformly.
Pour the vinaigrette mixture evenly over all the chicken thighs, using a brush or spoon to coat them thoroughly on all sides.
Roast in the preheated oven for 30–35 minutes, until the chicken reaches an internal temperature of 165°F when measured at the thickest part of a thigh with a meat thermometer. The exterior should be golden and the juices should run clear.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes before serving. Divide among plates and spoon any pan juices over the top.
Comments
This is a Charlotte-friendly weeknight winner. Chicken thighs, olive oil, garlic, and Dijon mustard are stocked at every major chain—Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger—with no special stops needed. The cost per serving lands around $2.50 to $3 for the protein alone, assuming thighs near $1.50/lb, making it genuinely cheap for six people. The stated 45 minutes is honest: prep is five minutes, roasting takes 35 to 40 at 425°F depending on thigh size, no babysitting required. Leftovers reheat perfectly the next day in a 350°F oven or microwave, and the acidity keeps the dish bright cold too.
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