Sheet Pan Chicken and Vegetables
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INGREDIENTS:
6 skin-on, bone-in chicken thighs
3 large russet potatoes, peeled & cut into chunks
40g (3T) olive oil
20g (1T+1t) salt
2g (1t) black pepper
1-2g (1t) chili flake (crushed red pepper)
5g (1t) garlic powder
2g (1.5t) dried thyme
2g (1t) dried oregano
Vegetable Bake:
3 medium zucchinis, quartered & deseeded (450g/1lb total)
250g (1 medium) onion, roughly chopped
25g (5-6 cloves) garlic, smashed
1 can (28 oz/800g) whole peeled tomatoes, chopped
20g (1.5 tbsp) olive oil
100g (3/4c) Greek olives
2g (1t) dried oregano
2g (1t) black pepper
10g (2t) salt
200g (7oz) feta cheese, crumbled
INSTRUCTIONS:
Preheat oven to 450°F (232°C).
In a mixing bowl, combine chicken and potato chunks. Add olive, salt, pepper, chili flake, garlic powder, thyme, and oregano. Toss to coat.
Arrange chicken and potatoes on a sheet tray (potatoes cut side down).
Roast for about 40 minutes. While the chicken roasts, prep the veggie bake. In a large bowl, combine veggie bake ingredients, careful to not crumble too much. Spread the mixture on a second sheet tray and roast in the oven for approx 30 minutes.
Check the chicken and potatoes after 40 mins of baking.. The chicken skin should be crispy, and the potatoes golden brown.
