This is a healthy dinner you can make for a large crowd, as it's roasted in the oven on sheet pans, which I line with foil to make clean up easy. You can use any cuts of chicken you prefer, or you can make it without for a vegetarian dish.
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| Julian's Mediterranean Sheet Pan Chicken Dinner |
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| Ready to Roast the Tender Veggies |
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| Plated |
Today I'm using only chicken thighs, and I'm deboning them. You can use a mix of light and dark meat, with or without the bones, as you prefer. I usually make this with thighs and breasts, which I debone but leave the skin on. This makes it easier to eat and includes the crispy delicious skin.
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| Seasoned, Boned Chicken Thighs |
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| Prepared Veggies |
As you will see below, I crisp the chicken skin on the cooktop at the same time I cook the bones. Then I use the drippings to brown the potatoes. This gives the chicken and potatoes a crispy outside and infuses the potatoes with the chicken flavors.
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| Browning Potatoes in Chicken Drippings |
I'm not including any quantities in the recipe, as you can adjust that to your liking. Additionally, feel free to substitute your favorite vegetables. I often include Kalamata olives when I toss in the tomatoes, but I didn't today as I was out. Adjust the recipe to delight your family and friends.
Ingredients
Bone-in skin on chicken pieces
(I prefer thighs and breasts, although today I'm using only thighs)
Poultry seasoning
(I'm using Meathead brand, but you can use salt, pepper, thyme and sage)
Olive oil
(Just a couple tablespoons)
Potatoes
(Cut into small pieces. I'm using a mixture of baby potatoes, but any type will work)
Sweet onion
(I'm using vidalia, but a red onion works nicely too)
Bell peppers
(I'm using a large yellow pepper, but any color or combo will do)
Cherry tomatoes
(I'm using mix colors that are very flavorful)
Broccoli
(cut into florets, stems peeled and cut into small bite sized pieces)
Garlic
(is optional, slices of finely chopped)
Seasoning
(I like Montreal Steak seasoning mixture for this, but you can use your favorite)
Instructions
Bone the chicken if you prefer. Reserve the bones. Season chicken on all sides and put it on a plate, skin side up. Refrigerate it for 1-4 hours uncovered. Cover a baking sheet with aluminum foil and spray with oil or food release. Preheat oven to 325F degrees, convention roast setting if available. Cut the vegetables and set aside.
In a heavy bottomed skillet, heat the olive oil until hot but not smoking. Add the chicken (bones too if you deboned the meat) skin side down, and cook 5-10 minutes until the skin is brown and crispy. Remove the chicken from the skillet and set skin side up on the baking sheet. Add the potatoes cut side down and cook until brown, about 5-7 minutes. Add them to the baking sheet.
Add the heartier vegetables to the baking sheet around the chicken in a single layer, reserving items like the tomatoes and broccoli to add later. Add the garlic if using. Lightly drizzle oil over the vegetables and season with your favorite mixture.
Place in the oven and roast until the chicken is nearly cooked through and approximately 145-150F degrees and the potatoes are nearly tender. Remove sheet from oven. Increase oven to 425F degrees. Add your tender vegetables (broccoli and tomatoes., etc.) and return the baking sheet to the oven for another 10 minutes or so, until the broccoli is lightly charred and tender.
Remove from the oven and transfer the food to a platter and serve.
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