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Roasted Chicken & Root Veggie Sheet Pan Dinner
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Just like mama used to make. This classic recipe is your last-minute meal saviour. The aromatic blend of piney rosemary, crushed black pepper and French grey sea salt will leave your house smelling amazing and your kids begging for seconds.
Gluten-Free
Dairy-Free
Nut-Free
KANEL KITCHEN FAVORITE
What you'll need
- 6-8 chicken thighs (bone-in, skin on)
- 3 Tbsp of olive oil
- 2 cups baby pr fingerling potatoes, chopped into 1/2" pieces
- 1 cup 1/2" diced sweet potatoes
- 3-4 shallots, sliced
- 2 carrots, cut into 1/2" slices
- 2 Tbsp Organic Sunday Roast
Preparation
1. Preheat oven to 400°F.
2. Rub olive oil onto the chicken pieces, and sprinkle with half of the Organic Sunday Roast. Place into a marinating container or a ziplock bag. Refrigerate while you prepare the vegetables.
3. In a large bowl, mix the chopped veggies with olive oil and remaining Organic Sunday Roast.
4. On an oiled, foil-lined sheet pan, arrange the vegetables in an even layer place the chicken pieces on top.
5. Bake 35 - 40 minutes, rotating pan halfway through roasting, until the chicken registers an internal temperature of at least 165°F.
2. Rub olive oil onto the chicken pieces, and sprinkle with half of the Organic Sunday Roast. Place into a marinating container or a ziplock bag. Refrigerate while you prepare the vegetables.
3. In a large bowl, mix the chopped veggies with olive oil and remaining Organic Sunday Roast.
4. On an oiled, foil-lined sheet pan, arrange the vegetables in an even layer place the chicken pieces on top.
5. Bake 35 - 40 minutes, rotating pan halfway through roasting, until the chicken registers an internal temperature of at least 165°F.