Here’s the recipe for the sheet pan dinner I shared recently for those asking! In a large bowl mix 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp paprika with sea salt and generous amount of olive oil, then toss your skin-on chicken thighs in the mixture. Repeat for the veggies (we used baby carrots, baby potatoes, zucchini, bell peppers and red onion). Spread veggies on a large sheet pan covered with parchment paper, then rest the chicken thighs on top of the veggies and roast in a 400 degree oven for 45 minutes until chicken is cooked. Dairy and gluten free.