This sheet pan chicken, potato and carrot dinner is the perfect healthy solution to a family weeknight. The kids will love helping you mix up this dish and better yet they will be thanking you for the full bellies. The would also work with other combinations of veggies: asparagus/potatoes, sweet potatoes/green beans or brussel sprouts/potatoes
yield: 6 SERVINGS
prep time: 15 minutes
cook time: 50 minutes
total time: 65 minutes
INGREDIENTS:
· 8 small bone-in skin on chicken thighs
· 2 pound small red potatoes, halved
· 2 pound fresh carrots, cut lengthwise
· 1/4 cup olive oil
· 2 tablespoons fresh lemon juice
· 2 cloves garlic, minced
· 1-1/2 teaspoons kosher salt
· 1 teaspoon dried basil
· 1 teaspoon dried oregano
· 1 teaspoon dried thyme
· 1 teaspoon black pepper
· 2 tablespoons parmesan cheese
Adapted from: The Weeknight Dinner Cookbook
Directions:
Preheat oven to 400 degrees and spray cooking spray on a large rimmed sheet pan.
Whisk together the olive oil, lemon juice, garlic, parmesan cheese and all of the spices. Place the carrots and potatoes in a large bowl. Add oil mixture to vegetable bowl. Use your hands or spatula to stir the vegetables in the oil mixture and make sure all pieces are well coated. Use tongs or slotted spoon to remove the vegetables from the bowl and place them on the sheet pan. Do not pour the mixture on to the sheet pan because you will have too liquid on the pan and you need it for the chicken.
Next, add the chicken to the large bowl and mix it around in the remaining oil mixture until it is fully coated. Use tongs or slotted spoon to remove the chicken from the bowl and place them skin-side up on the sheet pan. Do not pour the mixture on to the sheet pan because you will have too liquid on the pan.
Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the carrots should be browned, crisp, and somewhat shriveled.
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