Category Archives: Sheet Pan Meals

Roasted Salmon with Corn and Tomatoes

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling enough without that full feeling when you’re done eating . This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did. This will become your new favorite way to eat salmon.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. fillets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One fillet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion — I used a shallot this time because I didn’t have a red onion in the house or you can skip all together if you don’t like red onion — last night I added it and adds a nice little crunch and another layer of flavor

*if you love it snip some fresh cilantro in there at the end –while I love cilantro I don’t always have it to add and have to say equally as delicious

*also makes for delicious leftovers

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil or spray with your favorite cooking spray and I prefer to just spray and it’s fine but if no cooking spray then use aluminum foil.  Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, onion/shallot,  corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through. Cooking time will depend on the thickness of your fish so you should check on it after 15 minutes.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add  cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

Sheet Pan Chicken –Meditteranean Style-String Beans and Potatoes

I love one pan and one pot dinners! Just amazing! This is an easy no-fuss meal cooked in the oven on one sheet with a marinade that has a distinct Mediterranean flavor from the lemon juice, olive oil and oregano.  Use chicken thighs or legs , I prefer dark meat for this but if you insist on using white meat –go ahead. Some green beans and potatoes make this a one pan staple. Delicious and Nutritious. Did I mention super easy to clean up?  You’ll need a rimmed baking sheet for this recipe.

Enjoy! this is for 2 +people but you can double for 4. It will probably feed 2+ but depends on your people. This is what I did for the 2 of us. We ate the whole thing! no leftovers! If you are making for a larger crowd (4 or more) either use a very large baking sheet or 2 baking sheets — don’t crowd the pan.

Ingredients:

6 smallish chicken thighs — usually 1 package will do perfectly

1/2 lb. baby red potatoes I quartered them but if they are very small you can cut in 1/2 If they’re too big they won’t cook in 45 minutes so smaller is best.

1/2 lb. green beans , trimmed

2 Tbsp. olive oil plus for marinade

Kosher Salt and Freshly Ground Black Pepper, I salt chicken liberally and potatoes because they tend to be bland –see notes below on salt and pepperimg_3437

*2 Tbsp. Chopped Fresh Parsley – totally optional along with some slices of fresh lemon for beautiful presentation

Marinade for the Chicken- Marinate for about an hour

app. 1 package of chicken thighs– bone in , skin on . When I say 1 package it is usually a little under 2 lbs ( 6 smallish thighs)  which is more than enough for 2 people. Usually about 6 chicken thighs in a package depending on the size of thighs.

1/4 cup olive oil

3 cloves garlic, minced

Juice of 1 lemon- I used juicer because I wanted to make sure I got every drop

1 Tbsp. Red Wine Vinegar

1 Tbsp. dried oregano

Kosher Salt and Freshly Ground Black Pepper , to taste–I used 1/2 tsp. kosher salt and about 10 grinds on the pepper mill for the marinade

In a large Ziploc Bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with app. 1/2 teaspoon salt and a few grinds (10-12) of freshly ground black pepper, to taste. Marinate for at least an hour, turning the bag occasionally. Remove the chicken from the marinade by draining it, discard the excess marinade.

Preheat oven to 400 degrees. Lightly spray a large size baking sheet with cooking spray.

Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Top with chicken in a single layer. Salt is an important component here–I sprinkled a light amount over chicken and potatoes and string beans –probably another 1/2 teaspoon and a few grinds of the pepper mill

Place into the oven and roast until the chicken is completely cooked through, should register 165 degrees with a meat thermometer after about 1/2 hour -45 minutes. After I check for readiness I place under the broiler for a few minutes, till skin is golden brown and a little charred ( but not too charred) watch chicken for signs of burning.

Serve immediately, you can garnish with lemon slices and parsley for a beautiful presentation!

Enjoy

This was my finished pan last night! Delicious.
And always delicious served with some homemade cranberry sauce!

Roasted Salmon with Corn and Tomatoes

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling enough without that full feeling when you’re done eating . This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did. This will become your new favorite way to eat salmon.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. fillets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One fillet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion — I used a shallot this time because I didn’t have a red onion in the house

*if you love it snip some fresh cilantro in there at the end –while I love cilantro I don’t always have it to add and have to say equally as delicious

*also makes for delicious leftovers

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil or spray with your favorite cooking spray and I prefer to just spray and it’s fine but if no cooking spray then use aluminum foil.  Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, onion/shallot,  corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through. Cooking time will depend on the thickness of your fish so you should check on it after 15 minutes.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add  cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

Roasted Salmon with Corn and Tomatoes

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling enough without that full feeling when you’re done eating . This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did. This will become your new favorite way to eat salmon.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. fillets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One fillet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion — I used a shallot this time because I didn’t have a red onion in the house

*if you love it snip some fresh cilantro in there at the end –while I love cilantro I don’t always have it to add and have to say equally as delicious

*also makes for delicious leftovers

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil or spray with your favorite cooking spray and I prefer to just spray and it’s fine but if no cooking spray then use aluminum foil.  Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, onion/shallot,  corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through. Cooking time will depend on the thickness of your fish so you should check on it after 15 minutes.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add  cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

Roasted Salmon with Corn and Tomatoes

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling enough without that full feeling when you’re done eating . This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did. This will become your new favorite way to eat salmon.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. fillets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One fillet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion — I used a shallot this time because I didn’t have a red onion in the house

*if you love it snip some fresh cilantro in there at the end –while I love cilantro I don’t always have it to add and have to say equally as delicious

*also makes for delicious leftovers

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil or spray with your favorite cooking spray and I prefer to just spray and it’s fine but if no cooking spray then use aluminum foil.  Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, onion/shallot,  corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through. Cooking time will depend on the thickness of your fish so you should check on it after 15 minutes.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add  cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

Sheet Pan Chicken with Tomatoes and Pancetta

Love love Sheetpan Meals and love love boneless, skinless chicken thighs. Perfection on a sheet — I always love Melissa Clark’s recipes and this is one of her recipes .  I made a few little changes which suited me but feel free to check her recipe out available @nytimes.com/recipes 

I served with rice and a green salad and it was kind of perfect.

Stay Home and Stay Safe until further notice.

Ingredients:

1 1/2 – 2 lbs. boneless, skinless chicken thighs — available in most supermarkets or ask your butcher

9 whole unpeeled garlic cloves

1/2 tsp. Kosher Salt — plus more as needed

2 Tbsp. Extra Virgin Olive Oil, plus more for tomatoes

Juice of 1 small lemon

1 Tablespoon Sweet Paprika

1 Teaspoon dried oregano

1 Teaspoon brown sugar

3/4 teaspoon ground cumin

1 pint cherry tomatoes — use different colors if you can get them or whatever you have

4 ounces diced pancetta — available in the bacon section of your supermarket

Freshly ground black pepper to taste

Directions:

I marinated for a couple of hours prior to cooking and recommend this. If you don’t have time to marinate it’s OK . It’s not imperative but helps flavors to meld together perfectly.

Season Chicken all over with salt and pepper. I laid out on baking sheet .

Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl — if you don’t have a grater mince the one clove . Stir in the 2 Tablespoons Olive Oil, Juice of a small lemon, paprika, oregano, brown sugar and cumin. I whisked all ingredients together and poured over the chicken and tossed to coat. As I said I let the chicken marinate for a few hours.

Preheat oven to 425 degrees.

In a bowl add tomatoes and remaining smashed peeled garlic cloves . Season tomatoes and garlic lightly with kosher salt and drizzle olive oil till there is a light glaze over the tomatoes and garlic. Then add the tomatoes to baking sheet with the chicken spreading them around the chicken. Scatter pancetta throughout the tomatoes.

Roast until chicken is golden and cooked through , I cooked for 30 minutes. After 15 minutes I stirred the tomatoes and the pancetta without touching the chicken. Put back in oven for the next 15 minutes.

When cooked I plated up some rice stirred up the tomatoes and pancetta around the pan scraping up all the little brown bits from the bottoms and sides. Spoon tomato mixture over the chicken to serve.

Sheet Pan Salmon with Brussels and Butternut Squash

In these crazy times with all the bad news coming our way with the Coronavirus occupying our every waking moment it’s good to know that a home cooked meal can still bring you a moment of peace in another wise chaotic time.

I am not saying that I won’t eat out just yet but cooking and eating at home is in my control and that gives me a sense of contentment.

This is a wonderful weeknight or any night meal. A very light Asian flavor with soy and sweetness with honey paired with brussels and creamy butternut squash. Sweet and Savory. I think this meal is pretty healthy and brimming with healthy vitamins and heart-healthy omega -3 fats. Fairly easy to make with easy to get ingredients.

Enjoy! and follow me on Instagram @cookingwithcandi

 

Ingredients:

app. 1-1 1/4 lb. Salmon — I used a center cut piece or you can use skin on Salmon Fillets — your choice

cooking spray of your choice

1 1/2 Tablespoon lower sodium soy sauce or Tamari

3 Tablespoons Olive Oil –divided ( see instructions)

1 Tablespoon Honey

1 Tablespoon Fresh Lime Juice — 1 lime should do

2 cloves garlic–minced and divided ( see instructions)

1/2 teaspoon freshly grated ginger

2 1/2 cups butternut squash, peeled and cubed

12 ounces Brussels sprouts, trimmed and halved

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

1 Tablespoon sliced green onion for garnish –(scallion)

Directions:

Preheat oven to 400 degrees. Coat a large rimmed sheet pan ( app. 13 x 18 ) with cooking spray

Combine soy sauce, 1 Tablespoon Olive Oil, honey, lime juice, 1 minced clove of garlic, and ginger in a large bowl. Use a whisk and whisk all ingredients together and then set salmon piece or pieces in the bowl to marinate–set aside

In another bowl, combine 2 Tablespoons Olive Oil, remaining clove of minced garlic, butternut squash, brussels sprouts, salt , pepper and paprika. Toss to coat. Spread out vegetables on pre-sprayed baking sheet, avoid over-crowding. Bake at 400 degrees for app. 20 minutes. Remove from oven and stir vegetables and push to edges of pan to make a space in the center of pan for Salmon.

Place marinated Salmon in the open center space of pan. Pour any leftover marinade over the salmon. Bake at 400 degrees for at least 15 minutes and check salmon doneness — I cooked for 20 minutes. Remove from oven and top Salmon with the green onion. I served with Basmati Rice and Brussels and Butternut.

Keep Calm and Keep Cooking

 

 

Sheet Pan Chicken –Meditteranean Style-String Beans and Potatoes

I love one pan and one pot dinners! Just amazing! This is an easy no-fuss meal cooked in the oven on one sheet with a marinade that has a distinct Meditteranean flavor from the lemon juice, olive oil and oregano.  Use chicken thighs or legs , I prefer dark meat for this but if you insist on using white meat –go ahead. Some green beans and potatoes make this a one pan staple. Delicious and Nutritious. Did I mention super easy to clean up? It was the Golden Globes so I wanted to eat and watch without a big mess to clean up. You’ll need a rimmed baking sheet for this recipe.

Enjoy! this is for 2 +people but you can double for 4. It will probably feed 2+ but depends on your people. This is what I did for the 2 of us. We ate the whole thing! no leftovers! If you are making for a larger crowd (4 or more) either use a very large baking sheet or 2 baking sheets .

Ingredients:

1/2 lb. baby red potatoes- I quartered them but if they are very small you can cut in 1/2

1/2 lb. green beans , trimmed

2 Tbsp. olive oil plus for marinade

Kosher Salt and Freshly Ground Black Pepper, I salt chicken liberally and potatoes because they tend to be bland –see notes below on salt and pepperimg_3437

*2 Tbsp. Chopped Fresh Parsley – totally optional along with some slices of fresh lemon for beautiful presentation

 

Marinade for the Chicken- Marinate for about an hour

app. 1 package of chicken thighs– bone in , skin on . When I say 1 package it is usually a little under 2 lbs ( 6 smallish thighs)  which is more than enough for 2 people. Usually about 6 chicken thighs in a package depending on the size of thighs.

1/4 cup olive oil

3 cloves garlic, minced

Juice of 1 lemon- I used juicer because I wanted to make sure I got every drop

1 Tbsp. Red Wine Vinegar

1 Tbsp. dried oregano

Kosher Salt and Freshly Ground Black Pepper , to taste–I used 1/2 tsp. kosher salt and about 10 grinds on the pepper mill for the marinade

In a large Ziploc Bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with app. 1/2 teaspoon salt and a few grinds (10-12) of freshly ground black pepper, to taste. Marinate for at least an hour, turning the bag occasionally. Remove the chicken from the marinade by draining it, discard the excess marinade.

Preheat oven to 400 degrees. Lightly spray a large size baking sheet with cooking spray.

Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Top with chicken in a single layer. Salt is an important component here–I sprinkled a light amount over chicken and potatoes and string beans –probably another 1/2 teaspoon and a few grinds of the pepper mill

Place into the oven and roast until the chicken is completely cooked through, should register 165 degrees with a meat thermometer after about 1/2 hour . After I check for readiness I place under the broiler for a few minutes, till skin is golden brown and a little charred ( but not too charred) watch chicken for signs of burning.

Serve immediately, you can garnish with lemon slices and parsley for a beautiful presentation!

Enjoy

 

 

 

 

 

Maple Dijon Sheet Pan Chicken

I made this recipe for dinner last night and am just saying that it was pretty amazing. Delicious and nutritious. Very easy to prepare especially if you buy pre-cut butternut squash. Brussels hold up to the high heat and Butternut Squash just caramelizes and softens up beautifully.

This recipe says Fall and it’s so easy to purchase , prepare and serve.

Happy Halloween to all of you out there.

Follow me on Instagram @cookingwithcandi and subscribe to my blog so you get all my recipes into your inbox.

Ingredients:

4 Tablespoons Dijon Mustard –

3 Tablespoons Pure Maple Syrup–whenever you can use Pure

2 Tablespoons Soy Sauce — reduced sodium is fine here and I almost always use reduced sodium

6 large Bone – in Chicken Thighs — or 8 small ones

Kosher Salt

Freshly Ground Black Pepper

app. 12 oz . Brussels Sprouts, trimmed and halved–a little more or less is fine

app. 12 oz. Butternut Squash cut into cubes — I probably used 16 oz. and it’s fine

app. 8 sprigs of fresh thyme

app. 2 Tablespoons Olive Oil

Directions:

Pre-heat oven to 425 degrees. Spray a large rimmed sheet pan with non-stick cooking spray and set aside

In a small bowl, combine 3 Tbsp. Mustard, 2 Tablespoons Maple Syrup and 2 Tablespoons Soy Sauce

Pat and Dry Chicken Thighs and sprinkle generously with Kosher Salt and Freshly ground Black Pepper on both sides and then arrange chicken on prepared baking sheet

In a large bowl, combine the Brussels and the Butternut, thyme, olive oil and about 1/2 teaspoon of Kosher Salt and a few grinds of the pepper mill and toss well with a large spoon till all vegetables have a nice glaze over them. Arrange the vegetables on the baking sheet around the chicken. Pour the Maple-Dijon-Soy sauce over the chicken , turning to coat the chicken completely and pour remaining sauce over the vegetables ( I place Brussels halved side down– I like the way they cook up this way) I use a silicone pastry brush to brush chicken — it’s a great kitchen tool and goes into the dishwasher.

Bake until the chicken is cooked through and the vegetables are tender, app. 40 minutes.

In a small bowl whisk together the remaining 1 Tablespoon Mustard and 1 Tablespoon Pure Maple Syrup

After 40 minutes I poured this mixture over the chicken and placed under the broiler for another minute or so. If you don’t want to broil just put back in the oven and place oven rack a little closer to heat for another 5 minutes or so. All ovens differ and I like the skin crispy. Chicken is cooked through when inner temp. is 165 degrees.

I served over Rice Pilaf and it was perfection on a plate and prep to table in about an hour.

 

 

 

Sheet Pan Chicken with Peppers and Potatoes

I cooked up this easy sheet pan dinner last night with chicken thighs and peppers and small red potatoes. It was very easy and it was prepped and ready in practically no time. I started cooking late and was worried that we weren’t going to ever sit down and eat and before I knew it we were eating this delicious chicken. A few simple ingredients helped to make this delicious dinner in no-time. I love that it is a complete meal on a sheet pan helping to make clean-up pretty snappy as well.

I asked the butcher to remove the bones from the chicken thighs –leaving on the skin . You can use bone-in thighs if you’d like, I was just experimenting with this recipe and liked the fact that the bones were removed. I find the dark meat more flavorful than your typical boneless chicken breasts. So this recipe worked out beautifully with the skin on bone removed chicken thighs and obviously would work out well with bone-in chicken thighs as well.

Another Day Another Sheet Pan Dinner!

Enjoy!

Ingredients:

this recipe as is should serve 4 — I adjusted accordingly for 2

2 pounds skin-on chicken thighs, bones removed–I used 3 thighs and they were 1 1/2 lbs. You’ll probably get 4 large thighs or 6 small. You can always add a little more . I would say 6 thighs for 4 people which will probably be more than 2 lbs.

1 pound small red potatoes , cut in half

Kosher Salt

Freshly Ground Black Pepper

2 Tablespoons freshly squeezed lemon juice , app. 2 lemons

Olive Oil–probably about 2-3 Tablespoons — and you may use more –you’ll have to play with it as you go .

2 Tablespoons dried Oregano

1 Tablespoon dried Basil

1 clove garlic minced

4 peppers, I like the mix of colors red, yellow or orange –cored, seeded and sliced in 1/2 ” strips

Directions:

Arrange a rack in the middle of the oven and heat to 400 degrees. Place a large rimmed baking sheet in the oven while the oven is heating.

Season the chicken and the cut potatoes with 1-2 teaspoons of the salt and about a teaspoon or 2 of olive oil just to get a glaze over everything . Obviously if you’re using 2 lbs. of chicken you’ll need more oil and salt.

When oven reaches 400 degrees –remove pan and place chicken-skin side down in the center of the pan and potatoes , cut side down, around the edges of the baking sheet. Roast for 15 minutes.

Meanwhile, place the lemon juice, 1 Tablespoon of Olive Oil, garlic, oregano and basil in a small bowl and whisk to combine, set aside. Place the cut up peppers with another teaspoon of olive oil and app. 1/4 teaspoon of kosher salt and a little freshly ground pepper in a medium bowl and toss to combine. I like a light glaze of oil over the peppers so if you need a little more use it– just go sparingly because you can always add but you can’t take away.

Flip the chicken over after 15 minutes to skin side up. Using a brush ( I love the silicone ones) brush the chicken with the lemon-herb mixture. Scatter the peppers around the chicken and if there is more of the lemon-herb mixture brush on potatoes as well. ( I did)

I cooked for another 20 minutes and then put under the broiler for a few minutes. If using the broiler keep an eye on it. Remember all ovens are different and all chicken thighs are different sizes, mine were a little larger. You’ll want to bake until the chicken and potatoes are crispy and peppers are tender and a little browned around edges.