Some days are super busy so let’s keep it simple. Sheet pan supper is just that! You cook the entire meal on a sheet pan. I even covered mine with 2 layers of heavy duty foil to avoid the clean-up.
My ingredients used here are locally grown. I love the purple carrots… they don’t taste any different I just think they’re so cool looking! You can modify this recipe to use whatever you have on hand. Almost any vegetables can be roasted like squash, turnips, Brussels sprouts, tomatoes…
The seasoning used can change the entire mood of the dish. Use oregano and garlic and give the meal a Mediterranean flare!
Makes 4 servings but you can easily adjust to more
Whole30, Paleo, WildFit Fall
Peel and cut the beets into wedges and place in a bowl 
Cut the carrot tops off and cut into halves or quarters and add to the bowl 
Stem and chop the kale and add to a separate bowl. Add about a teaspoon of olive oil, salt and pepper to each and toss to blend 
Chops the tarragon and set aside 
Pat the chicken thighs dry and season on all sides 
Place the chicken on the oiled sheet skin side up and bake 10 minutes 
Next add the vegetables under the chicken for 12 minutes more 
Finally add the kale and place the chicken on top and sprinkle the tarragon over the chicken. Return to the oven for a final 10 minutes
Serving – Distribute on plates or package a meal or two for another time. Some of the kale will be soft-cooked and some will be crispy. Enjoy!
