poultry essentials: easy chicken, taters, veggies

Name: Poultry Essentials: Easy Chicken, Taters, Veggies
Prep time: 3 h
Cook time: 40 min
Yield: 2
Cuisine: American
Ingredients: ## PLAN/PURCHASE; ## THE MARINADE; 3 tablespoon(s) olive oil, extra virgin variety; 1 tablespoon(s) smooth brown mustard, i prefer grey poupon; 1 tablespoon(s) fresh clover honey; 1 teaspoon(s) paprika, mild or hot, your choice; 1 clove(s) garlic, minced; ## THE CHICKEN; 2 large 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

43 Pinches 17 Photos

Andy Anderson !

Wichita, KS

Updated on Mar 30, 2022

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.

Rate

prep time 3 Hr

cook time 40 Min

method Bake

yield 2 serving(s)

Ingredients

PLAN/PURCHASE
THE MARINADE
3 tablespoons olive oil, extra virgin variety
1 tablespoon smooth brown mustard, i prefer grey poupon
1 tablespoon fresh clover honey
1 teaspoon paprika, mild or hot, your choice
1 clove garlic, minced
THE CHICKEN
2 large 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

Step 1

PREP/PREPARE

Step 2

You will need a full or half, rimmed sheet pan to make this recipe, and some parchment paper will help with cleanup.
Step 3

The spices used in this recipe keep things simple, yet flavorful. Feel free to add, any additional spices that suit your fancy.
Step 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.
Step 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.
Step 6

Gather your ingredients (mise en place).
Step 7

Whisk the marinade ingredients together in a bowl.
Step 8

Add the chicken thighs, toss with the marinade, then cover and place in the fridge for 2 – 3 hours.
Step 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.
Step 10

Place a rack in the upper position and preheat the oven to 380f/195c.
Step 11

Remove the chicken from the marinade and sprinkle with a bit of salt and pepper.
Step 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.
Step 13

Place in the preheated oven and bake until the chicken starts turning golden and the veggies are cooked, about 30 – 40 minutes.
Step 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.
Step 15

PLATE/PRESENT
Step 16

Place a piece of the chicken on a plate; along with a portion of the veggies, then serve while nice and hot. Enjoy.
Step 17

Keep the faith, and keep cooking.
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