Sheet Pan Chicken and Vegetables
With Vegetable Bake
A sheet pan dinner that actually delivers on the promise of crisp skin and golden potatoes. No fuss, just good technique and a hit of oregano that makes you feel like a genius on a Tuesday night.
Prep: 20 minutesCook: 40 minutesServes 5
Chicken & Potatoes
| Item | Quantity |
|---|---|
| Chicken thighs | 9 count (1350g) |
| Russet potatoes— 6 large, peeled & chunked | 900g (6 count) |
| Olive oil | 60g |
| Salt— 1 tbsp + 2 tsp | 5 tsp |
| Black pepper | 1 1/2 tsp |
| Chili flake— adjust to taste | 1 1/2 tsp |
| Garlic powder | 1 1/2 tsp |
| Dried thyme | 2 1/4 tsp |
| Dried oregano | 1 1/2 tsp |
Steps
- Preheat oven to 450°F (232°C).
- In a mixing bowl, combine the chicken and potato chunks. Add the olive oil, salt, pepper, chili flake, garlic powder, thyme, and oregano. Toss to coat.
- Arrange the chicken and potatoes on a sheet tray (potatoes cut side down).
- Roast for about 40 minutes.
- Check the chicken and potatoes after 40 minutes; the chicken skin should be crispy and the potatoes golden brown.
Vegetable Bake
| Item | Quantity |
|---|---|
| Zucchini— 3 medium, deseeded & quartered | 450g (3 count) |
| Green beans— trimmed, par-cooked. Get a pot of well-salted water to a hard rolling boil first, then add the beans. Boil 6–8 minutes until a bean is actually bendy and tender when you bite it, not crisp/squeaky | 300g (2 cup) |
| Asparagus— trimmed, cut in halves, par-cooked | 300g (a bunch) |
| Garlic cloves— smashed | 5.5 clove |
| Olive oil | 20g |
| Greek olives— whole or sliced | 100g (3/4 cup) |
| Dried oregano | 1 tsp |
| Black pepper | 1 tsp |
| Salt | 2 tsp |
| Feta cheese— crumbled | 400g (3 cup) |
Steps
- While the chicken roasts, prepare the vegetable bake. Combine the zucchini, green beans, asparagus, garlic, olive oil, olives, oregano, salt, and pepper in a bowl. Gently fold in the feta last.
- Spread the mixture on a second sheet tray.
- Roast for approximately 30 minutes.
sheet-panchickenroastvegetablesdinnermain-coursegluten-free