Can I get a what what? Sheet pan style.
You GUYS. It’s almost a tragedy how simple this is to get on the table. Sheet pan dinners are always the game, especially when there’s very little to cut or dice. And we do cut and dice, but it’s like, ten minutes of work.
If that.
Look at this.
Look at his, honey.
It’s chicken thighs cut into chunks, halved bagged potatoes, a stunning red onion cut into medium slices, a ranch packet, a hit of garlic, a kiss of fresh rosemary, salt and olive oil.
Oh, she good.
She takes a trip to a hot oven and this is the glorious situation on the other side. Perfectly seasoned, earthy, tender and charred in places. It screams aromatic and succulence. So perfect for a little get together, but also hits the spot on a Thursday. Spritz with plenty of lemon juice to wake it up, and we’re sitting pretty.
Pa-retty.
It has a rustic essence going on, but also super classic in flavor. Rosemary chicken and potatoes. What’s not to love? And a sheet pan doing all the work? Sign the world up.
Get this on the table tonight!
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Ingredients
- 24 oz honey gold potatoes, halved
- 1 medium red onion, cut into medium slices
- 5 chicken thighs (excess fat trimmed), cut into large chunks
- 1 oz ranch seasoning packet
- 1 Tbs. Garlic powder
- 1 Tbs. Freshly chopped rosemary
- 4-5 Tbs. Extra virgin olive oil
- Coarse salt
- 1 lemon, for spritzing
Instructions
- Preheat your oven to 375.
- Place the potatoes, sliced onion, cut-up chicken, ranch packet, garlic powder, chopped rosemary and salt in a large bowl. Add the olive oil and gently toss with your hands, coating everything.
- Arrange on a large sheet pan in a single layer and roast anywhere from 45-50 minutes, until the potatoes are tender and the chicken has some nice browning on it.
- Spritz with lemon juice and serve immediately.
- Serves 4.
Weeknight rotation, here it comes!
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