Sheet Pan Roast Chicken Dinner
You can use either regular potatoes or sweet potatoes for this dinner. If I am using regular potatoes I try to use a russet or a King Edward/Maris Piper (in the UK). These are potatoes that are well suited to being roasted.
They have a lovely white flesh with a mealy texture and will not fall apart as easily as some other potatoes. You can keep the skin on if you wish. I normally do because, again . . . fibre. We all need to have as much fibre in our diets as we can get.
If you scrub them really well this isn’t a problem. I actually love the skin on potatoes. Its one of my favourite parts of the potato and I know I am not alone in this way of thinking.
These sizes ensure that both will cook evenly and in about the same amount of time. You could also use other vegetables if you wanted to. Cauliflower, Brussels sprouts, diced carrot or butternut squash, turnips, beetroot, all work well.
The end result is a delicious Chicken dinner with perfectly cooked, tender and moist chicken with a crisp and flavour-filled skin and perfectly cooked vegetables on the side. The potatoes have golden brown caramelised edges and the broccoli is wonderfully crispy tender.
The mix of spices and herbs that you sprinkle over top really compliment everything, so each article although cooked the same and in the same time, come out tasting individually really nice.
I blame the cheese. 😋😋😋
- 2 bone in, skin on chicken breasts (I use free range, organic corn fed)
- 1/2 head of cauliflower or a medium broccoli crown
- 2 russet potatoes
- 1/4 cup (60ml) olive oil
- 2 tsp fine sea salt
- 2 tsp coarse black pepper
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp sweet paprika
- 2/3 cup (60g) grated Parmesan Cheese
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with foil and lightly spray with baking spray. Mix together the salt, pepper, garlic and onion powders, and paprika.
- Place the two pieces of chicken in the middle of the pan. Drizzle with 1/2 TBS of the oil, and 1/3 of the spice mixture.
- Place into the preheated oven and roast for 10 minutes.
- While the chicken is roasting, cut the potatoes and vegetables into small chunks. Put ito a bowl and toss together with the remaining oil and spice mixture.
- Remove the chicken from the oven and spread scatter the vegetables around the chicken on the baking sheet. Scatter the parmesan cheese over all.
- Return to the oven and roast for a further 20 to 25 minutes until the potatoes and vegetables are tender and the chicken juices run clear.
Variations – You can use sweet potatoes cut into chunks instead of the red potatoes, or a mix of both. Use Cauliflower, baby carrots, sliced butternut squash or pumpkin for the vegetables. Or even a mixture. All are very good. (Today I used half a Romanesco Cauliflower)
Did you make this recipe?
You could of course make some gravy to spoon over top of this if you really wanted to. I like it just as it is. I do like a salad on the side also, but then again, I am a person who love, LOVES salad!
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Source: https://www.theenglishkitchen.co/2021/01/sheet-pan-roast-chicken-dinner.html
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