One pan recipes seem to be taking over the internet whether they are main course meat and vegetable combos you pop into the oven, or one-pot pasta dishes where everything including the pasta and sauce are cooked in one pot on the stovetop. I’ll be honest with you that being a pasta snob; I honestly cannot imagine how pasta can be cooked “al dente” and how the sauce and other ingredients can all be perfectly cooked at the same time. I have however, been making one dish (or sheet pan dinners) for many years. There is something so comfortable about popping one pan containing both your protein and a combination of vegetables into the oven and having everything come out perfectly roasted. This recipe is an excellent option for busy weeknight meals when your family seems to be running in many directions, but is also a great meal for entertaining since you can spend quality time with your guests while the meal cooks.
Another positive aspect of these types of meals is that you can change the quantities as needed. If I am making this dish for my family that includes meat lovers and teenagers with big appetites, I can easily add extra chicken thighs. You can replace the sweet potatoes with regular potatoes, or replace the sprouts with another vegetable such as zucchini depending on what your preferences are. The beauty of these sheet pan dinners is that the juices from the meat help to flavor the vegetables as they roast together, and clean up is a breeze. Just roll up the aluminum foil and toss it. The sheet pan should only require rinsing afterward.
Deborah Mele 2018
Sheet Pan Roasted Chicken Thighs With Sprouts & Sweet Potatoes
For The Chicken:
- 6 – 8 Medium Bone-In, Skin-on Chicken Thighs, trimmed of Extra Fat & Skin (See Notes Above)
- 1/4 Cup Olive Oil
- 3 Tablespoons Fresh Lemon Juic
- 2 Garlic cloves, Minced
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Smoked Paprika
- Salt & Pepper
- Pinch Red Pepper Flakes
For The Vegetables:
- 4 Cups Halved & Trimmed Brussels Sprouts
- 2 Large Sweet Potatoes, Peeled & Cut Into 1 1/2-inch Pieces
- 8 Shallots, Peeled & Cut Into Halves
- 6 Garlic Cloves, Peeled & Have
- 4 Tablespoons Olive Oil
- Salt & Pepper
- 2 Tablespoons Chopped Fresh Thyme
- 2 Tablespoons Chopped Fresh Rosemary
- Two hours before dinner, place the chicken in a large ziplock bag and add the marinade ingredients.
- Massage the marinade into the chicken, place in a casserole dish and allow to rest in the refrigerator for 2 hours.
- Preheat oven to 425 degrees F., then line a large baking sheet with aluminum foil.
- In a bowl, toss together the vegetables along with the rest of the ingredients.
- Arrange the vegetables on the pan, then place the chicken on top of the vegetables.
- Bakes for 30 minutes or until the vegetables are fork tender, and the internal temperature reaches 165 degrees F.
- Arrange on a large platter, then serve.