Nourish

How to Make Simple Sheet Pan Chicken

Minimal effort and clean up, maximum reward. Welcome to your new weeknight staple—simple sheet pan chicken.

When it comes to simple, but flavorful weeknight dinners, the trusty sheet pan is tool you can always turn to. In this sheet pan chicken recipe, everything gets roasted on one sheet pan, so the whole dinner is out of the oven and on the table at the same time. Maximum flavor with minimal effort is a concept we can definitely wrap our heads around.

INGREDIENTS
1 orange
6 ounces carrots
1 yellow onion
6 dates
2 chicken legs
1 bay leaf
5 teaspoons honey
1 herb mix
2 sprigs oregano
4 sprigs thyme
2 tablespoons whole-grain mustard
1⁄4 teaspoons Aleppo pepper

YOU’LL NEED
1 tablespoon olive oil
kosher salt
black pepper
large resealable plastic bag (optional)
aluminum foil
baking sheet

1. DO AHEAD: Preheat oven to 450 degrees. Halve orange. Rinse carrots and thinly slice on a diagonal. Peel onion, halve, and thinly slice. Cut dates crosswise into 1⁄4-inch slices. Rinse chicken and pat dry with paper towel.

2. In a large shallow bowl or resealable plastic bag, combine bay leaf, honey, whole herb sprigs, mustard, as much Aleppo pepper as desired, juice of 1 orange, and 1 tablespoon olive oil. Add carrots, onion, dates, and chicken to marinade and turn to coat. Set aside to marinate at room temperature for about 10 minutes.

3. Transfer chicken, vegetables, and marinade to a foil-lined baking sheet. Season all over with 1 teaspoon kosher salt and black pepper. Arrange in a single layer with chicken skin-side up. Transfer to oven and roast together until chicken is cooked through and no longer pink and vegetables are tender, 18–23 minutes. Remove and discard whole herb sprigs, bay leaf, and plate.

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