Chicken, Veggies and spices in a sheet pan make a delicious one "pot" meal. Thighs and Leg Quarters work best in this recipe.
1 1/2 pounds chicken thighs or leg quarters
Approximately 20 baby Yukon gold potatoes, unpeeled, or 3 large russets peeled and cut into chunks
4 tablespoons olive oil
4 cloves garlic minced
2 sprigs fresh rosemary, leaves removed from stem and used
1 teaspoon fresh thyme, chopped
1 tablespoon salt
1 teaspoon black pepper
1 lemon zest and juice of 1 lemon
Black and green olives
Sweet Onions sliced or cut in eighths
Preheat oven to 400 degrees
Whisk together lemon, lemon zest, olive oil, garlic, rosemary, thyme, salt and pepper
Place chicken, potatoes, green beans in a single layer on sheet pan and rub all over with lemon oil mixture. Toss everything together so that chicken and vegetables are well coated.
Roast until chicken is cooked through- at least 165° Fahrenheit
Serves about 6
Vegetable options- Prior to roasting add thinly sliced carrots, parsnips, sweet potatoes, onions, green or black olives, cherry tomatoes. You are limited only by your imagination. Spices can be varied such as Herbs de Provence, Italian oregano and parsley, Moroccan cumin, coriander & cinnamon and so much more! Be creative.