Sheet Pan Chicken Dinner
Sheet Pan Chicken Dinner
by cook Mary Scarbrough-Rodriguez
Roland and I do a cross between easy and from-scratch. Our recipes are for two, of course, but can be doubled. One of our favorite go-tos for weeknights is any kind of meal where we can put everything on a sheet pan and roast it in the oven, especially on a Colorado winter night! We have endless variations of this, but here's one with chicken thighs.
Ingredients
4 boneless, skinless chicken thighs
1-2 TB. olive oil (they use extra virgin)
1 bag (1 lb.) Yukon Gold fingerling potatoes
1 package (1 lb.) cauliflower florets (we used half cauliflower half green beans)
1/2-1 tsp. MURAL OF FLAVOR, to taste
2 tsp. SMOKED SPANISH-STYLE PAPRIKA
1/4-1 tsp. GRANULATED GARLIC POWDER, to taste
1/4-1 tsp. salt, to taste
1/4-1 tsp. PENZEYS PEPPER, to taste
Directions
Preheat oven to 425°. Brush chicken thighs on both sides with olive oil and place in the center of your sheet pan with a little space in between so that they brown on the edges. Sprinkle with SMOKED PAPRIKA, MURAL OF FLAVOR, GARLIC POWDER, salt and PEPPER. Cut fingerling potatoes in half length-wise and put in a large zip-top plastic bag with 1 tablespoon olive oil, 1 teaspoon smoked paprika, garlic powder, salt and pepper to taste. Shake until well coated with the olive oil and spices then arrange on the sheet pan, spread out around the chicken thighs. Put sheet pan in the oven and roast for 10 minutes while you prep the cauliflower florets. You can use the same plastic bag for the cauliflower florets with another 2 teaspoons of olive oil, salt and pepper, unless you don't want smoked paprika to flavor everything, otherwise use a different plastic bag. We happen to love it because everything it touches has a different flavor! After 10 minutes, carefully pull out oven rack and spoon the cauliflower florets around the chicken thighs with the potatoes. Roast another 15-20 minutes or until potatoes and cauliflower are a little browned and crispy on the outside and chicken thighs reach an internal temperature of 165°. Prep. time: 10 minutes
Cooking time: 30 minutes
Serves: 2-4
Cooks Notes
You can substitute fresh Brussels sprouts, whole green beans, or asparagus for the cauliflower. Just use a fresh bag, 2 teaspoons of olive oil, salt and pepper, and herbs of your choice. We love to use about 1 teaspoon dill weed for the green beans!
Nutritional Information
Servings 4; Serving Size 1 piece chicken, 1 cup vegetables (316g); Calories 300; Calories from fat 100; Total fat 11g; Cholesterol 65mg; Sodium 250mg; Carbohydrate 28g; Dietary Fiber 6g; Sugars 3g; Protein 24g.
