Description
This vibrant and easy sheet pan meal combines seasonal vegetables with succulent dark meat chicken for a delicious and comforting dinner.
Ingredients
- 8 pieces of dark meat chicken
- 8 whole carrots of assorted colors
- 2 bell peppers (red and green)
- 1 large eggplant
- 1 onion (sliced)
- 2 sprigs of fresh thyme
- Squeeze of fresh lemon juice
- Drizzle of olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp herbs de Provence
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp butter
- 2 cloves of garlic (minced)
Instructions
- Preheat your oven to 425 degrees.
- Slice and chop the carrots, bell peppers, eggplant, and onion as desired.
- Assemble the chopped vegetables on a sheet pan, ensuring they are spread out to allow for roasting rather than steaming.
- Drizzle the vegetables with olive oil. Season with salt, pepper, and thyme, and massage everything to ensure each piece is well coated.
- In a separate bowl, drizzle the dark meat chicken with olive oil, seasoning it with salt, pepper, onion powder, garlic powder, herbs de Provence, and smoked paprika. Rub the seasoning into the chicken.
- Place the seasoned chicken on top of the vegetables, making sure they have enough space around them so they roast properly.
- Bake on the top rack of the oven for about 40-50 minutes, flipping the chicken halfway through and then returning it skin-side up for the last 10 minutes.
- Confirm that the chicken is adequately cooked by checking for golden skin and clear juices when pierced.
Notes
Feel free to mix and match various vegetables based on what’s in season or your preferences. Garnish with fresh herbs or a drizzle of lemon juice before serving.
