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Chicken Sheetpan Dinner

STEP-BY-STEP

1

Preheat oven to 350

2

Chop potatoes into 1” cubes, slice onion into 1/2” rounds, slice mushrooms in half, place all in a large mixing bowl, add the whole tomatoes, olive oil and sherry vinegar and mix thoroughly to coat all vegetables.

3

Add 1 1/2 teaspoon kosher salt and a large pinch of black pepper and mix to coat.

4

Scoop the vegetable mixture from the bowl and lay on a sheet pan lined with parchment.

5

Place chicken hindquarters in the bowl with residual seasoning and mix to coat on all sides, add an additional teaspoon of salt to fully coat the chicken.

6

Place the chicken hindquarters on the sheet pan, moving aside the vegetable mix to create space as needed.

7

Bake for 50 minutes.

8

Remove from oven, let cool for 30 minutes, sprinkle with parsley leaves.

INGREDIENTS

  • 2 Russet Potatoes, Scrubbed
  • 1 Red Onion, peeled
  • 1 Pint Roma Cherry Tomatoes
  • 1/2 lb Cremini Mushrooms
  • 1 Cup Parsley Leaves
  • 6 Chicken Hindquarters
  • 1/2 Cup Olive Oil
  • 2 T Sherry Vinegar
  • Salt and Pepper

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Organic Chicken Hindquarters

Organic Chicken Hindquarters

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