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Sheet Pan Roasted Chicken with Potatoes and Mini Sweet Peppers

Yield

Yield: 4-5 Servings

Ingredients

  • 4 cups diced potatoes (about 1 ½ pounds)
  • 2 cups mini-sweet peppers, stem removed & quartered (about ½ pound)
  • 1 medium sweet onion, diced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp dried rosemary
  • ½ tsp fennel seeds
  • 1 tsp salt, divided
  • Freshly ground black pepper, as needed
  • 3 Tbsp sunflower or vegetable oil, divided
  • 6 pieces chicken thighs, legs, wings or a combination, skin-on

Instructions

  1. Preheat the oven to 375°F.  Combine potatoes, mini-sweet peppers, and onions in a medium mixing bowl.  Add dried herbs, freshly ground black pepper and about ½ tsp salt.  Drizzle with 2 Tbsp oil.  Toss the vegetables to thoroughly mix the vegetables with the herbs and coat everything with oil.  Spread the vegetables evenly on a sheet pan and set aside.
  2. Put the pieces of chicken in the same bowl you mixed the vegetables in.  Drizzle with 1 Tbsp oil and sprinkle with about ½ tsp salt as well as freshly ground pepper.  Mix well with your hands and make sure all sides of the chicken are thoroughly coated with oil and seasonings.
  3. Put the pieces of chicken on top of the vegetables, skin side up.
  4. Put the chicken and vegetables in the oven and roast for 30 minutes.  If necessary, stir the vegetables a bit so they brown more evenly.  Return to the oven for an additional 10 minutes or until the vegetables are golden brown and tender and the chicken is golden, crispy and cooked through.
  5. Remove from the oven and serve hot.

Notes

By Chef Andrea, Harmony Valley Farm (2018)

 

 

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

 

 

Sheet Pan Roasted Chicken with Potatoes (2018)
Sheet Pan Roasted Chicken with Potatoes (2018)
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