Sheet Pan Chicken and Vegetables
Here's a simple way to make a lot of chicken and vegetables at one time. It only takes about an hour of real work and it will set you up for success throughout the week.
Servings: 12
Ingredients
- 4 pounds chicken thighs
- 1 Tbsp kosher salt
- 1 onion sliced
- 2 bell peppers sliced
- 2 pounds broccoli chopped or torn into small pieces
- 20 cloves garlic peeled
- 2 Tbsp extra virgin olive oil
- 2 tsp kosher salt
Instructions
- Place a rack (if using) on a sheet pan. Spread the chicken evenly across the rack. Sprinkle 1/2 Tbsp of salt across one side of the chicken pieces. Then flip the chicken over and sprinkle the other 1/2 Tbsp of salt across the other side. Slide the pan of chicken into the fridge.
- If brining, let the chicken sit for up to 8 hours in the fridge.
- Place a piece of silpat or parchment paper on a second sheet pan. Toss the prepared vegetables and garlic into a large bowl along with 2 Tbsp of extra-virgin olive oil and 2 tsp of kosher salt. Stir to combine. Spread the vegetables evenly across the sheet pan.
- When ready to cook, place one rack in the lower third of your oven and the other rack in the upper third. Preheat the oven to 375F.
- Once the oven is heated, slide the vegetables onto the lower rack and the chicken onto the upper rack.
- After 15 minutes, remove the chicken, flip the pieces, and return to the oven. Cook for another 10-15 minutes. It's done when a thermometer reads 165F after being inserted into the thickest piece of chicken.
- (Optional) Once the chicken's done, move the vegetables to the top rack and cook for another 10-15 minutes. The extra time will create more browning, which will improve the flavor.
- Let everything cool, then place into glass storage containers and keep in the fridge for up to a week.