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poultry essentials: easy chicken, taters, veggies

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

I love the simplicity of sheet pan cooking. Typically, everything goes on the sheet pan, and using some parchment paper helps with the cleanup… Easy/Peasy. I worked this out the other evening/morning, and the idea was not so much the chicken, but what temperature was best for cooking the chicken and veggies so that they came out of the oven at the same time. So, you ready… Let’s get into the kitchen.

yield 2 serving(s)
prep time 3 Hr
cook time 40 Min
method Bake

Ingredients For poultry essentials: easy chicken, taters, veggies

  • PLAN/PURCHASE
  • THE MARINADE
  • 3 Tbsp
    olive oil, extra virgin variety
  • 1 Tbsp
    smooth brown mustard, i prefer grey poupon
  • 1 Tbsp
    fresh clover honey
  • 1 tsp
    paprika, mild or hot, your choice
  • 1 clove
    garlic, minced
  • THE CHICKEN
  • 2 lg
    chicken thighs, bone-in, skin-on
  • salt, kosher variety, fine grind, as needed
  • white pepper, freshly ground, as needed
  • ADDITIONAL ITEMS
  • russet potatoes, quartered
  • carrots, peeled and cubed
  • broccoli, green beans, asparagus
  • any good root veggies
  • oil, salt, and pepper, for tossing

How To Make poultry essentials: easy chicken, taters, veggies

  • 1
    PREP/PREPARE
  • 2
    You will need a full or half, rimmed sheet pan to make this recipe, and some parchment paper will help with cleanup.
  • 3
    The spices used in this recipe keep things simple, yet flavorful. Feel free to add, any additional spices that suit your fancy.
  • 4
    If you wish, you can make more of the marinade and reserve some for after the chicken comes out of the oven, then drizzle it over the chicken and veggies before serving. Yummy.
  • 5
    Chicken Thighs worked best, and so would legs; however, if you choose breasts, be careful and do not overcook them or they will be dry.
  • 6
    Gather your ingredients (mise en place).
  • 7
    Whisk the marinade ingredients together in a bowl.
  • 8
    Add the chicken thighs, toss with the marinade, then cover and place in the fridge for 2 – 3 hours.
  • 9
    I am using a Ziploc bag for the marinading, however, keeping them in the bowl and covering with a piece of clingwrap would do just fine.
  • 10
    Place a rack in the upper position and preheat the oven to 380f/195c.
  • 11
    Remove the chicken from the marinade and sprinkle with a bit of salt and pepper.
  • 12
    Add the chicken to the parchment-lined sheet pan, then toss the veggies in a bit of oil, salt, and pepper, and add to the pan.
  • 13
    Place in the preheated oven and bake until the chicken starts turning golden and the veggies are cooked, about 30 – 40 minutes.
  • 14
    To get the chicken skin even crisper, turn on the broiler function 1 – 2 minutes before the chicken is finished. But keep an eye on it because the broiler can turn golden brown to blackened quicker than you can say: Oops.
  • 15
    PLATE/PRESENT
  • So yummy
    16
    Place a piece of the chicken on a plate; along with a portion of the veggies, then serve while nice and hot. Enjoy.
  • Stud Muffin
    17
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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