Chicken Sheet Pan Recipe - Glen And Friends Cooking

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken drumsticks

Skinless breasts are leaner, while drumsticks are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective alternative.

Preheat the oven to 375°F (190°C).

Cube the potatoes and cauliflower, cut the carrots finely, and quarter the onion and bell pepper.

Add green beans and grape tomatoes to the mix.

If using garlic scapes, add them; otherwise, substitute with garlic cloves.

In a bowl, mix olive oil, white wine, red pepper flakes, marjoram, oregano, thyme, salt, and black pepper to create a sauce.

Toss the vegetables in the sauce until coated.

Transfer the vegetables to a sheet pan in a single layer.

Coat the deboned chicken thighs in the remaining sauce and place them skin-side up on top of the vegetables.

Sprinkle additional salt and pepper on the chicken.

Bake in the preheated oven for about 1 hour until the chicken is cooked through and crispy, and the vegetables are caramelized.

Stir the vegetables halfway through cooking for even roasting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens