Sheet-pan chicken and vegetables
Jan. 22nd, 2022 01:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefox posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
subtlehouseIngredients
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
Preheat the oven to 475F. Optionally, line the sheet pan with a nonstick liner. Mix the peanut oil with 4 tsp herbs, 1/2 tsp salt, and 1/4 tsp pepper. Mix the canola oil with 2 tsp herbs, 1/4 tsp salt, and 1/8 tsp pepper.
In a large bowl, toss the potatoes and vegetables with the canola oil mix. Spread them over the pan, with the potatoes, alliums, and root vegetables toward the edges and the brassicas in the center.
Pat the chicken dry. Put it skin side down and season the underside with salt and pepper. Place it on the vegetables skin side up, with thighs and drumsticks toward the edges of the pan and breasts in the center. Brush the peanut oil mix over the skin of the chicken.
Roast 35–40 minutes or until the largest piece of chicken is cooked through (breasts register 160F or drumsticks/thighs register 175F). Transfer chicken to platter, tent loosely with foil, and let rest 5 minutes. Serve.
Source: https://www.cookscountry.com/recipes/6874-one-pan-roast-chicken-with-root-vegetables
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
Preheat the oven to 475F. Optionally, line the sheet pan with a nonstick liner. Mix the peanut oil with 4 tsp herbs, 1/2 tsp salt, and 1/4 tsp pepper. Mix the canola oil with 2 tsp herbs, 1/4 tsp salt, and 1/8 tsp pepper.
In a large bowl, toss the potatoes and vegetables with the canola oil mix. Spread them over the pan, with the potatoes, alliums, and root vegetables toward the edges and the brassicas in the center.
Pat the chicken dry. Put it skin side down and season the underside with salt and pepper. Place it on the vegetables skin side up, with thighs and drumsticks toward the edges of the pan and breasts in the center. Brush the peanut oil mix over the skin of the chicken.
Roast 35–40 minutes or until the largest piece of chicken is cooked through (breasts register 160F or drumsticks/thighs register 175F). Transfer chicken to platter, tent loosely with foil, and let rest 5 minutes. Serve.
Source: https://www.cookscountry.com/recipes/6874-one-pan-roast-chicken-with-root-vegetables
