The first time I made this chicken, my family exclaimed over and over - my husband even said it was the best chicken he ever had. Whoa, baby! The big kids begged me to make it again.
However, I will not be making this chicken again until the weather cools down because you crank the oven up to 500 degrees for almost an hour to make it.
I think it's kind of an internet sensation right now, sheet-pan chicken, and for all good reasons. When it's not so stinkin' hot, I will be looking for variations because this will go into heavy rotation in the winter at my house.
Simple Sheet-Pan Chicken and Veg
--1 chicken thigh per person, bone-in and skin on
--assorted vegetables that take well to roasting - root veg as well as onions, broccoli, green beans
--salt, pepper, some dried rosemary (optional)
Prepping the Pan:
I made 5 thighs on a half-sheet pan (13x18 rimmed baking sheet) with a crowded single layer of vegetables underneath. It's important to have the veg crowded together so they don't burn to a crisp, but also important to have a single layer so they can be caramelized (yes! yum!) in spots. So, size your pan according to how many veggies you want to use.
You can line it with heavy-duty foil if you want even less clean up (regular foil just peels up with the veggies when you try to serve them - you can learn from my experience!). I didn't line it with foil the second time and the clean-up was still very easy as long as you're willing to break out a Brillo pad.
Cut veggies into large bite-sized pieces. Toss with olive oil, salt, pepper, and some dried rosemary if you wish, and spread in single, thick layer on rimmed baking sheet.
Lay the chicken thighs skin side down on the veg. Sprinkle each one generously with salt. Flip the thighs over, peel back the skin, and salt the thighs generously UNDER the skin. Pull the skin back into place. Pat the skin dry with a paper towel or old kitchen towel. This will make amazingly crispy skin.
Bake the chicken and veggies at 500F for 50 minutes. No need to stir, check, or bother for that whole baking time. Serve hot. We like a side of coleslaw or something vinegary on the side. Shown here was steamed asparagus with lemon juice.