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Sheet-pan Chicken & Vegetables

Active Time: 15-20 minutes / Cook Time: 30-35 minutes / Total Time: 40-45 minutes

Makes 4 servings

Sheet-Pan Chicken & Vegetables.JPG

Ingredients:

  • 4 shallots
  • 2 tablespoons coconut oil, melted, divided
  • 1 lb. small red or yellow potatoes, scrubbed and quartered
  • 1 bunch of asparagus, (about a pound) preferably thicker spears; snap off the tough bottom ends *
  • 2 large cloves of garlic, unpeeled
  • ½ teaspoon dried thyme
  • 4 large bone-in, skin-on chicken thighs, about 1 ¼ lbs.
  • ½ teaspoon fine sea salt, divided
  • ½ teaspoon ground black pepper, divided
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped parsley
  • 1 tablespoon Dijon mustard

Directions:

  1. Preheat oven to 450° F. Line a baking sheet with parchment. Peel the shallots and trim the root ends without fully removing them; this will help hold the layers together. Cut shallots into quarters. Finely chop one of the quarters and set aside.
  2. In a large bowl, toss the potatoes, asparagus, garlic, and quartered shallots with 1 tablespoon coconut oil, thyme, and ¼ teaspoon each salt and pepper. Spread evenly on the baking sheet.
  3. In the same bowl, toss the chicken thighs with remaining oil, salt and pepper. Place chicken on top of vegetables, making sure the garlic is covered by chicken. Roast 30-35 minutes, or until the potatoes are tender and an instant-read thermometer inserted into the thickest part of the chicken reads 165° F.
  4. While the chicken and vegetables roast, in a small bowl combine vinegar, olive oil, reserved chopped shallot, parsley, and mustard. When the sheet pan comes out of the oven, find the garlic cloves and squeeze the roasted garlic into the oil and vinegar mixture (it will be hot, so you may want to wait a few minutes). Use a fork to mash and whisk garlic to combine.
  5. Serve ¼ of the vegetables with one chicken thigh and about 1 tablespoon of the sauce per person.
  6. Package remaining chicken, vegetables, and sauce in two airtight containers for lunch tomorrow, and refrigerate.

*If the only asparagus you can find has thinner spears, you might want to wait and add them when there are only about 20 minutes left of cooking time. Thinner asparagus spears cook very quickly! And if you can’t yet find organic asparagus, feel free to substitute carrots that have been quartered lengthwise or green beans.