Christy Rost - Sheet Pan Chicken Recipe - October 18, 2021

Line 2 sheet pans with parchment paper.

Add chicken thighs and chicken legs to the sheet pans.

Rinse and quarter red potatoes, then distribute them around the chicken.

Add broccoli florets, leaving as much of the stem as possible.

Rinse, peel, and cut carrots into wedges, then add them to the pan.

Add red onion, using sweet onions if preferred, and distribute evenly.

Chop 5 cloves of fresh garlic coarsely and add to the pans.

Make a seasoning mixture with 2 teaspoons of garlic powder, 1 teaspoon of seasoned salt, 3/4 teaspoon of Creole seasoning, 1/2 teaspoon of kosher salt, 1 teaspoon of dried thyme, and 1/2 teaspoon of freshly ground black pepper.

Rub the dry spices between hands and sprinkle over the chicken and vegetables.

Drizzle each pan with about 2 tablespoons of olive oil.

Preheat the oven to 400 degrees.

Roast the sheet pans in the oven for about 45 to 60 minutes until the chicken is done and vegetables are tender.

After 30 minutes, remove the sheet pans and turn the potatoes and vegetables over for even toasting, then return to the oven until done.

Equipment Needed

Spice Level:

Dietary