Sheet Pan Chicken and Vegetables
A quick easy sheet pan meal is perfect for those days when you get off work after a long day and don’t feel like cooking anything too labor intensive. This dish will quickly find its way onto your weekly rotation.
Ingredients
- 6 skin-on, bone-in chicken thighs
- 3 large russet potatoes, peeled and cut into chunks
- 40 g olive oil
- 20 g kosher salt
- 2 g black pepper, ground
- 1-2 g chili flake (crushed red pepper)
- 5 g garlic powder
- 2 g dried thyme
- 2 g dried oregano
Vegetable Bake
- 450 g zucchini, quartered & deseeded
- 250 g yellow onion, 1 medium, roughly chopped
- 800 g canned, whole peeled tomatoes, chopped
- 20 g olive oil
- 100 g Greek olives
- 2 g dried oregano
- 2 g black pepper, ground
- 10 g kosher salt
- 200 g 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 minutes of baking. The chicken skin should be crispy, and the potatoes golden brown.
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