"One Pan Chicken Trays," just might be the key to my sanity. On the “no-brainer” scale they fall in at a perfect 10 rated on simplicity, variation and taste. So what makes this dish such a "dinner hero?" Let's start with the the foil-lined cookie tray. No dirty burners, piles of dishes in the sink. Fancy ingredients.....no way my friends. We've essentially got a list for a chicken soup recipe, minus all the fresh herbs that are not in season anyway. Juicy, satisfying and definitely deserves a spot in the dinner rotation!
Serves - 4
-3 tablespoon Olive Oil, good quality
-8 chicken thighs, skin in tact
-1 1/2 tablespoon mixed grill seasoning (find in supermarket isle)
-2-3 shallots peeled and cut 6-8 chunks or 2 small onions
-4 celery stalks washed and cut into sticks
-2 large carrots peeled and sliced into wedges
-6-8 small yellow potatoes halved
-salt & pepper to taste
1.) Preheat the oven to 425 degrees and coat the bottom of a large foil-lined baking pan with cooking spray.
2.) In a small bowl combine the seasonings, salt and pepper.
3.) Place the veggies into a large re-sealable bag and shake around with two tablespoons of olive oil.
4.) Place the chicken on the tray and spread the veggies all around.
5.) Sprinkle chicken with seasoning and then drizzle with olive oil.
6.) Put chicken and veggies in the oven on the middle rack and bake for 30 minutes.
7.) Switch pan over to top rack, share around the veggies for another 20-25 minutes until skin looks golden and crisp with juices running clear. Pour juices over the finished chicken to moisten and finish it off. ENJOY!
- large baking pan
-large resealable bag
- measuring spoons
- oven mitts
- cooking spray