Roasting a chicken can be intimidating, but I believe it’s an important cooking skill to have. It’s perfect for a long weekend, or for a dinner party, and it makes great leftovers. And this roast chicken with garlicky potatoes is a great place to start! …
You’re probably wondering how this sheet pan chicken and veggies is different. We’ve all seen a million sheet pan dinners online. I get it: you get home, and you don’t want to chop more veggies or wash more dishes than you have to. I support sheet pan dinners wholeheartedly, but I always feel that there’s just a little something missing. Life is too short to eat dry chicken and bland veggies, so here is something BETTER.
First, BRINE YOUR CHICKEN. If you’re not familiar with brining, it’s basically letting your chicken sit in a saltwater bath for a few hours before cooking. It takes no effort at all, and your chicken is plump, juicy, salty. . . dare I say, unctuous? Brining is how restaurant meat is always better, particularly chicken.
In addition to brining your chicken, you need to flavor your vegetables somehow. My favorite method is to toss them in an herby olive oil mixture. It’s still healthy, but it intensifies the flavor exponentially.
With these techniques in mind, this sheet pan dinner is more of a formula than a recipe. You can use this method with many other cuts of chicken, other veggies, etc. I’m sure you’re going to enjoy this succulent sheet pan chicken and veggies.
- Four skin-on chicken thighs
- 1/4 cup salt
- 1 medium butternut squash
- 5 red potatoes
- 1/4 cup olive oil
- 1 tablespoon rosemary
- 2 teaspoons thyme
- 2 teaspoons parsley
- 1 garlic clove
- Salt and pepper to taste
First, brine the chicken. Arrange your chicken pieces in a large bowl, cover with water, and stir in the salt. Allow the chicken to soak up the salt water for at least two hours. (I usually let mine rest overnight, while I’m at work.)
In the meantime, chop your veggies into bite-size pieces. Add your chopped vegetables to a large bowl. Add the olive oil, herbs, and garlic. Toss to coat.
Preheat your oven to 375 F. Remove your chicken pieces from the brine, pat dry, and arrange on a greased sheet pan. Add the veggies in the spaces around your chicken. Bake for 35-45 minutes, or until the chicken is golden. Broil for 3-4 minutes to crisp up the skin. Enjoy your golden, herby chicken!
I really do love making this strawberry chicken salad. I remember my mom picking the first (ugly, but delicious) strawberries from our garden, and assembling this salad. Assembling, because it doesn’t even really count as cooking; this salad takes some tasty things, and makes something …