Sheet-pan chicken and vegetables

[rosefox]

Ingredients

1 pound potatoes, scrubbed (not peeled) and cut into 1-inch chunks
2 pounds roastable vegetables (brassicas, root vegetables, alliums), cut to about the size of a Brussels sprout or baby carrot
3 pounds bone-in skin-on chicken thighs, breasts, and/or drumsticks
1 Tbsp canola oil
2 Tbsp peanut oil
4 tsp + 2 tsp dried herbs (a standard Italian seasoning blend works well) or chopped fresh herbs
salt and freshly ground black pepper

Equipment

Cutting board and chef's knife
Measuring spoons
Small mixing bowl
Large mixing bowl and wooden spoon
Silicone brush
Oven
Sheet pan (liner optional)

( Instructions )