8 hours ago
Monday, February 6, 2017
This is such an easy weeknight dinner.
You can throw any vegetable on the sheet pan, along w/ any potatoes, sweet or Yukon gold.
Chicken thighs are very forgiving, it's hard to overcook them.....and the boneless skinless thighs cook up so quickly, there is no excuse not to make this.
Here, I used what I had in the house.
I started with cutting up some cauliflower, green apple, red onions, and purple sweet potatoes.
The apple is essential here. Try and use a Granny Smith green apple, and cut into big chunks, or the apple will disintegrate while roasting.
Lay all of your veggies out on a large sheet pan and drizzle with olive oil. Sprinkle w/ kosher salt & pepper.
Now for the thighs.
Make a spice mixture in a big bowl or ziploc bag by adding 1 tsp cinnamon, a few minced garlic cloves, kosher salt & pepper and chopped fresh rosemary. Add in about 3 tbsp or more of olive oil and whisk marinade.
Pour over the 8 boneless, skinless chicken thighs in a bowl or bag and coat well. Let sit in the fridge a few hours or a day before.
Place chicken thighs on top of the vegetables.
Bake in a 425F oven for 25 minutes. Chicken should register 165F. If your veggies are still firm (mine were fully cooked after 25 minutes), remove the thighs to a plate and roast the vegetables another 10 minutes until browned and cooked thru.
Serve all together on pan or platter and pour juices over chicken.
Garnish with fresh rosemary.
This is a delicious, healthy weeknight dinner.