Sunday Roast Sheet Pan Chicken

Servings

4

Prep Time

15 minutes

Cook Time

38 minutes

Juicy chicken thighs and caramelized root vegetables roast together on one pan for an easy, deeply savoury dinner with almost no cleanup.

Ingredients

  • 2 tbsp Organic Sunday Roast
  • 6-8 chicken thighs (bone-in, skin on)
  • 3 tbsp of olive oil
  • 2 cups baby fingerling potatoes, chopped into 1/2" pieces
  • 1 cup 1/2" diced sweet potatoes
  • 3-4 shallots, sliced
  • 2 carrots, cut into 1/2" slices

Directions

  1. Preheat oven to 400�F.

  2. Rub olive oil onto the chicken pieces, and sprinkle with half of the Organic Sunday Roast. Place into a marinating container or a ziplock bag. Refrigerate while you prepare the vegetables.

  3. In a large bowl, mix the chopped veggies with olive oil and remaining Organic Sunday Roast.

  4. On an oiled, foil-lined sheet pan, arrange the vegetables in an even layer place the chicken pieces on top.

  5. Bake 35 - 40 minutes, rotating pan halfway through roasting, until the chicken registers an internal temperature of at least 165�F.