Chicken sheet pan dinners are a Godsend. It’s just a question of peeling a few vegetables and whipping up a marinade. I’m rarely organized enough to marinate meat over night, I’m lucky if I can manage to give it an hour, which is no problem here as this particular marinade is so robust, bursting with citrusy flavors and Middle Eastern spices. Don’t feel too constrained by the recipe, use what you have available, if you don’t have sprouts but you do have broccoli, go with that instead. This is a very forgiving recipe.
Just a quick word regarding the “sheet pan.” Mine measures 20 1/2 inches x 14 1/2 inches which I gather is too big to fit into some home ovens, really any rimmed baking sheet will do, just bare in mind the quantities in this recipe are for a fairly large pan (I have a fairly large family). You want the meat and veggies to roast and caramelize – not steam – which they’re apt to do if the pan is overloaded.
- 6 -8 chicken thighs or legs, skin on or off, if left on trimmed well
- FOR THE MARINADE
- 1 scant tablespoon wholegrain mustard
- 1 heaped teaspoon runny honey
- Zest of 1 lemon and 1 orange
- Juice of 1 lemon
- 1 teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- 1 teaspoon Harissa spice OR 1 teaspoon cumin, coriander and ½ a teaspoon of red pepper flakes, caraway and salt
- 14 cup olive oil
- FOR THE VEGETABLES:
- 1 bunch of small rainbow colored carrots, peeled. (If you can't find these, regular carrots will be fine, if they're large, cut them into chunks.
- 1 large handful of red potatoes, the small ones halved and the large ones quartered, skins left on.
- I medium or ½ large red onion, peeled and cut into small wedges
- 1 packet of sprouts, trimmed
- 2 lemons, cut into discs, skin left on
- 1 orange, cut into discs skin left on
- 4 cloves garlic (in their skins - just squeeze out and spread on the chicken when cooked)
- Sea salt, freshly ground black pepper
- 1 tablespoon finely chopped freshly parsley
- Heat the oven to 400F
- Trim the fat of the chicken thighs, place in a large bowl.
- In another bowl, zest the lemon and orange. Add all the ingredients for the marinade and whisk together. Pour over the chicken.
- Prepare the other vegetables and add them to the chicken, mix gently to combine. The mixture can be placed in the fridge for a couple of hours or proceed.
- Line a rimmed baking tray with parchment paper.
- Pour the chicken onto the baking tray, make sure everything is nicely coated with the marinade. Grind a little extra pepper, a sprinkling of salt, and a little finely chopped parsley over the top, then place in the oven for approximately 50 minutes - or until the chicken is golden and the veggies cooked through. I tend to turn the veggies a little from time to time to ensure even cooking and no burned bits, although I do like them to caramelize well - so don't overdo it!
If there is any leftover chicken it’s wonderful the next day when the flavors have had a chance to meld – it makes the most delicious chicken sandwich. For another easy and flavorful chicken recipe click here!