Sheet Pan Chicken with Cauliflower and Potatoes
taken from Smitten Kitchen Every Day by Deb Perelman
Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl.
Add the chicken parts, and toss to coat.
Set aside to marinate while you prep vegetables.
Heat oven to 400 degrees and line a half sheet pan with foil and coat and 1 T olive oil.
Wash and peel and cut potatoes into 3/4 inch chunks
Cut the cauliflower to 1 inch florets.
Cut onion in half into eight thin wedges.
Spread the vegetables on prepared tray and use your hands to toss them with 2 T olive oil, the thyme, and salt and pepper.
Make spaces throughout the pan of vegetables, and add the chicken pieces, skin side up.
Cook for 30 minutes, at which point check the tray and toss the potato and cauliflower to ensure they're cooking evenly, then return the pan to the oven for 10 to 15 minutes more, or until the chicken and vegetables are cooked through.
Toss the pepper strips together with the wine vinegar, salt, and a pinch or two of sugar in a small dish, and set aside until needed.
Garnish finished dish with pepper strips and parsley.
Ingredients
Directions
Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl.
Add the chicken parts, and toss to coat.
Set aside to marinate while you prep vegetables.
Heat oven to 400 degrees and line a half sheet pan with foil and coat and 1 T olive oil.
Wash and peel and cut potatoes into 3/4 inch chunks
Cut the cauliflower to 1 inch florets.
Cut onion in half into eight thin wedges.
Spread the vegetables on prepared tray and use your hands to toss them with 2 T olive oil, the thyme, and salt and pepper.
Make spaces throughout the pan of vegetables, and add the chicken pieces, skin side up.
Cook for 30 minutes, at which point check the tray and toss the potato and cauliflower to ensure they're cooking evenly, then return the pan to the oven for 10 to 15 minutes more, or until the chicken and vegetables are cooked through.
Toss the pepper strips together with the wine vinegar, salt, and a pinch or two of sugar in a small dish, and set aside until needed.
Garnish finished dish with pepper strips and parsley.
