Want a healthy one sheet pan dinner ready in under 1 hour? Then I have the perfect recipe for you! This dish is filled with flavour and bursting with healthy goodness. I love making one pan oven roasted chicken dishes. Crispy chicken skin and charred vegetables, low carb and gluten free deliciousness. Perfect for a busy weekday, don’t you think? Just pop it in the oven and it is ready in 30 minutes. Perfect. Make sure you cube the potatoes and butternut squash into 1" cubes so that they cook uniformly.
Enjoy XOXO
Sheet Pan Chicken Thighs with Roasted Autumn Vegetables
Serves 4
1 hour total time including prep and cooking
8 Chicken thighs, bone in and skin on about 1 kg. ( allow 2 thighs per person)
4 Cloves of garlic, peeled and chopped
120 g. Smoked bacon lardons
120 g. Pitted Kalamata olives, whole
400 g. Pearl onions, skin off and left whole
400 g. Potatoes, skin on and cubed into 1" pieces
400 g. Cubed butternut squash, peeled and cubed into 1" pieces
1 Medium red onion, peeled and cut into wedges
2 Roasted red peppers, from a jar, drained and cut into strips
80 ml. Extra virgin olive oil
60 ml. Red wine vinegar
60 ml. Dry white wine
1 tsp. Ground black pepper
1 tbsp. Honey
1 tbsp. Coarse sea salt
1 tbsp. Sweet smoked paprika
1 tbsp. each of fresh, rosemary, sage, thyme and flat leaf parsley, finely chopped
* plus more fresh thyme and parsley to garnish
Preheat oven to 220°C /425°F
Place all ingredients in a large bowl and toss to coat thoroughly
Tip onto a large baking sheet pan
Place in centre of preheated oven and roast until everything is golden brown and chicken is cooked through 35-40 minutes. If you want a little more char, turn on your oven's broiler for a few minutes at the end of the roasting time.
If in doubt use a thermometer to check for chicken doneness, it should register 74°C/ 165°F
Serve with more greens, salad or steamed white rice