Midweek Sheet Pan Chicken

20-30 minutes prep 45 minutes active cooking 1 hour + 5 minutes total

Makes 4 servings

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Lauretta Jean’s owner Kate McMillen is rightly famous for her pies...

and while her baking skills are unimpeachable, her way with savory dishes is just as impressive. Before she opened her SE Portland bakery, Kate spent years in the kitchens of other local restaurants, including a stint running the woodfired oven for Tastebud at the Portland Farmers Market, where she refined her approach to all-at-once cooking. She landed on a winning formula for easy Sheet Pan Chicken, using just good olive oil and salt for seasoning, and incorporating whatever vegetables are in season. The spices are up to you, though we love za’atar set against the bright pop of lemon zest. Harissa is another great choice, but sometimes just a simple sprinkle of oregano and chili flakes does the trick. Paired with a simple yogurt sauce, this endlessly versatile dish has become one of our weeknight go-tos: easy prep, simple ingredients and (most importantly?) minimal dishes to clean up.

What You'll Need

Ingredients

For the shopping list

4-6 bone-in, skin-on chicken thighs
1 lemon
1 cabbage, cut into wedges
1 onion, sliced
1 head of radicchio, cut into wedges
2-3 pounds of baby potatoes, halved
1 leek, sliced
1 shallot, julienned
2 large carrots
1/2 cup of yogurt or sour cream
1 teaspoon or more as needed milk
1 garlic clove
12 sprigs dill, roughly chopped

From our shop

Out of stock

2-3 tablespoons of Shawarma
$10.00– Brooklyn - New York

* substitute any spice mix

Out of stock

As needed Novo Frantoio
$27.00– Tuscany - Italy

To taste Italian Fine Sea Salt
$7.00– Trapani - Sicily

Equipment

From the kitchen

1 sheet pan
1 large mixing bowl
1 chef's knife
1 cutting board
measuring spoons
measuring cups
1 meat thermometer

What you'll have to do

Step 1 — Preheat oven to 425F.

Step 2 — Evenly coat the chicken with some za’atar and lemon zest in a mixing bowl then place on your sheet pan.

Step 3 — In the same mixing bowl, add potatoes, olive oil, salt, and more za’atar if needed. Mix well, then spread out on the sheet pan.

Step 4 — Cover cabbage and radicchio in olive oil and za’atar and add to sheet pan.

Step 5 — Use a peeler to make ribbons from the carrots. Add carrots, onions, leeks, and shallots to the mixing bowl. Mix with olive oil, salt and lemon zest, then add to the sheet pan.

Step 6 — Roast in the oven until the internal temperature of the chicken is 165º, the chicken skin is crispy, the potatoes are tender and you get some char on the veggies - about 45 minutes.

Step 7 — While the chicken is cooking, make a yogurt sauce. Place 1/2 cup of yogurt in a small mixing bowl and enough milk to make it runny. Using a microplane, grate a clove of garlic into the sauce and stir.

Step 8 — Arrange your roasted chicken and veggies on a serving platter, squeeze with lemon wedges, drizzle with yogurt sauce and generously scatter dill over the top.