Picture this. So it’s 1700 on a random Tuesday and I’m staring at the contents of my refrigerator without a plan, praying for some divine intervention on the dinner front. Somebody please tell me I’m not alone in this.
Fortunately – I have the solution!
One pot dinners – where have you been all my life? I’m a huge fan of my crockpot; but I only just realized I have not been utilizing my sheet pans enough. True, I roast things all the time – but I don’t know why it didn’t occur to me sooner to roast EVERYTHING. TOGETHER. ON THE SAME PAN.
As with pretty much every meal I make, the beauty of this is that you can basically use whatever vegetables and whatever seasonings you have on hand. And speaking of spices – can we talk about this original camp mix seasoning? It’s a super simple yet fabulous blend of garlic, onion, black pepper, white pepper, salt, and celery salt. You pretty much can’t go wrong. Not only do we keep a bottle of it in our camping supplies, but we use it approximately 5 out of 7 days a week.
Anyway. You can’t go wrong with good old bone-in, skin-on chicken thighs – and the broccoli and sweet potato needed to get used up, but it was a beautiful marriage of classic flavors. (Also – roasted broccoli? Is my son’s new favorite vegetable. I literally caught him SNEAKING BROCCOLI off the roaster pan. Is that a bad thing? Never.)
So basically once you toss everything onto your sheet pan, you bake it at 450 degrees for about 45 minutes, or until the chicken is cooked through. Similar to the crock pot, it’s a set it and forget it kind of meal – feel free to
have a glass of wine on the balcony do some laundry while you wait for it to finish cooking.
One Pan Roast Chicken and Vegetables
prep time: 10-15 minutes
cook time: 45 minutes
What you need:
4 bone in, skin on chicken thighs
2 medium sweet potatoes, diced
2-3 broccoli crowns, chopped
your favorite seasoning blend
fresh rosemary, thyme, sage (I used a fresh poultry seasoning pack from my local grocery store)
What you do:
Preheat oven to 450. Toss sweet potatoes and broccoli with olive oil, salt, and pepper and layer onto your sheet pan. Toss the chicken thighs with olive oil and seasoning (save the fresh herbs for later) and lay on top of vegetables. Dice your fresh herbs and sprinkle over everything. Bake for 45 minutes or until chicken is cooked through. Enjoy!