Cooking seems to be equal parts high art and necessary chore. Sometimes I would be perfectly content to putter around the kitchen all day long. Other times, I just want to toss something in the oven and just forget about it.
This dish would be perfect for those easy dinner days. You literally toss together whatever sounds good or whatever you have in your fridge, put some chicken thighs on top of it all and toss it in the oven. And you pull out the most delicious, nutritious dinner you could imagine!
This is not so much a recipe, but more of a guideline for a delicious meal. This is how I make mine…you can use other vegetables that you prefer, making sure to choose ones that roast well like root vegetables. You can also swap out the protein; to keep it simple, select something that roasts in the same time as the vegetables, such as pork chops or sausages. Fish would also work here, but you’d have to roast the vegetables for a while on their own before adding the fish for a shorter amount of roasting time. Half the fun is experimenting and making this dish your own – let your imagination run wild!!
So first, I cut up the vegetables I’m going to use.
Some of my favorites are onions, potatoes, carrots, mushrooms, cauliflower and broccoli. So let’s start with those, cut up into bite sized pieces. And since I still have some rutabaga left over from the pasties, I’ll chop that up and add it to the mix. Along with a buttercup squash that I’ve had around for quite a while.
I cut them all up and place them into a plastic bag, drizzle with olive oil, add crushed garlic, salt and pepper and any other seasonings that you like and toss together to coat all the vegetables completely and evenly with the oil and seasonings. If you have any fresh rosemary or fresh thyme, add them to this mix. They add quite a nice flavor to the dish.
Then pour all the vegetables onto a heavy baking sheet pan.
Go ahead and dry the chicken thighs. I love to use chicken thighs with the skin on and bone in because the meat is so tender and flavorful and never dries out. And the skin crisps up so nicely!
You could season the chicken with salt, pepper, paprika and garlic powder or go nuts and use jerk seasoning or garam masala or curry powder. Other seasonings that are fantastic are anything by Chef Earl, a local fixture at the St Paul farmers market. Every time I make this dish, I use something different to season the chicken and I have yet to find a seasoning that I don’t like here. Today, I used a little Arisco, some paprika that my brother brought me from his trip to Hungary and some fresh cracked pepper.
Place the chicken thighs atop the vegetables and place into preheated oven for 45 minutes.
Check the vegetables at 45 minutes and if they don’t seem done, leave them in another 15 minutes. Sometimes, I like to have the vegetables nice and browned, other times just having them be soft and cooked all the way through is good. You can check the potatoes and carrots for doneness by sticking a fork in them. If they are soft enough, the fork will slide right in. If they are still hard, roast them for longer.
I’ve never had any issues with the chicken not being cooked all the way through, but if that’s a concern for you, put a meat thermometer into the largest piece of the chicken and make sure it measures at least 165F/74C.
Look at the crispy skin on this piece!
Sheet pan chicken
6 skin-on, bone-in chicken thighs
1 bunch of broccoli, broken into florets
1/2 head of cauliflower, broken into florets
1 8oz package of mushrooms, halved
1 pound of baby red potatoes, chopped in large pieces
4-6 medium sized carrots, peeled and chopped in large pieces
1 onion, chopped in large pieces
1/2 rutabaga, peeled and chopped in large pieces
1/2 buttercup squash, peeled and chopped in large pieces
4 garlic cloves, pressed
2-3 tablespoons of seasoning
2-3 tablespoons of olive oil
2 sprigs of fresh rosemary or fresh thyme
Preheat oven to 425F/220C.
Peel and chop the vegetables. Make the harder, longer cooking vegetables slightly smaller and make the softer, faster cooking vegetables larger. Place in large plastic bag or large bowl, drizzle with olive oil, add seasoning, pressed garlic and salt and pepper to taste and toss well to coat all the vegetables evenly. Add fresh rosemary or thyme sprigs.
Pour onto heavy baking sheet pan.
Dry chicken thighs well with paper towels. Rub the thighs really well with seasoning of choice. Place atop the vegetables on the sheet pan.
Roast for 45 minutes, then check vegetables and chicken for doneness. If not done, return to oven for another 15 minutes or until done.
You can easily double the quantity of ingredients and make two pans at the same time. That way you’ll have lunches for the rest of the week. You’re welcome!