I'm super excited about the recipe I'm sharing with you today. This recipe was made on a quiet weekend afternoon where I wanted us to have a warm meal from the oven but I also wanted to take advantage of the extra time available for baking that we don't usually have during the week. To kick off the planning... I knew we had chicken thighs on hand and some peppers and potatoes that needed to be used up. It made me think of recipes I've seen on Pinterest of sheet pan cooking. It stuck out to me because I like the concept of cooking the meat and veggies together with less fuss and mess at cleanup.
Let's get the party started!!
1. Preheat oven to 450
2. Veggies of your choice that can hold up to the temp and length of baking time.
I went O'Brien style with our veggies:
1 chopped onion
4 diced potatoes (of approximately the same size)
1 chopped red pepper
1 chopped green pepper
3. Marinade for the veggies and meat:
1/3 cup vegetable oil
1/3 cup low sodium soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon of minced garlic from a jar (we love garlic!)
4. Mix the marinade all together and toss with the veggies then set aside.
5. Rather than spraying a baking sheet with non-stick spray - I opted to line a sheet pan with foil to make cleanup a breeze.
6. Transfer the veggies to the baking sheet being sure to use a slotted spoon.
7. Add 6 chicken thighs (patted dry with a paper towel) to the veggies on the baking sheet with the skin side up using a spoon over the top of the chicken thighs.
8. Roast in the oven under veggies are cooked through and the chicken is 165. This took mine 50 mins.
Thank you for stopping by! Hope you have a wonderful weekend of family, friends and delicious food.
No comments:
Post a Comment