No products in the cart.
Chicken Sheetpan Dinner
STEP-BY-STEP
1
Preheat oven to 350
2Chop 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.
3Add 1 1/2 teaspoon kosher salt and a large pinch of black pepper and mix to coat.
4Scoop the vegetable mixture from the bowl and lay on a sheet pan lined with parchment.
5Place 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.
6Place the chicken hindquarters on the sheet pan, moving aside the vegetable mix to create space as needed.
7Bake for 50 minutes.
8Remove 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
SHOP THIS RECIPE
