Sheet Pan Chicken with Roasted Vegetables

Sheet pan dinners are the ultimate one-pan meal. They can easily be adapted to please picky eaters, involve mostly hands-off cooking, and turn out reliably satisfying results.

  • Serves: 2
  • Cook Time: 30 minutes
  • 3 pounds Chicken Thighs
  • 2 pound Sweet Potatoes (halved)
  • 2 teaspoon Kosher Salt
  • 2 tablespoon Maple Syrup
  • 2 tablespoon Dijon Mustard
  • 1 head Romanesco (trimmed and cut)
  • 2 Shallots (halved)
  • 4 cloves Garlic (whole)
  1. Arrange a rack in the middle of the oven and heat to 400°F. Place a rimmed baking sheet in the oven while the oven is heating
  2. Season the chicken and potatoes all over with the salt
  3. Place the chicken skin-side down in the middle of the hot baking sheet. Add the potatoes, shallots, and garlic around the edge of the baking sheet, immediately return the sheet to the oven, and roast for 15 minutes. Meanwhile, combine the maple syrup and mustard in a small bowl
  4. Flip the chicken skin side up. Brush the chicken with the maple-mustard mixture. Add the romanesco to the baking sheet
  5. Bake until the chicken and potatoes are crispy, about 15 minutes more. Let cool on the baking sheet for 10 minutes before serving
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