This dish has become our family weeknight standby recipe. It is quick and easy and truly takes only one pan. We even line our pan with aluminum foil making clean up a breeze as well. Prepare the vegetables, season the chicken and roast it all together in the oven. Often we use Garlic Olive Oil or even the Tuscan Herb, but all of this rain these past weeks has us longing for our grill. Therefore we grabbed the versatile Olive Wood Smoked Olive Oil to impart a light smoked flavor to this dish. Enjoy!
Ingredients
- 1/4 cup Olive This! Olive Wood Smoked Olive Oil + 2 tablespoons
- 1/4 cup Olive This! Red Apple Balsamic Vinegar + 2 tablespoons
- 1 pound sweet potatoes
- 1 red onion
- 1 package of mushrooms
- salt & pepper, to taste
- 1 head of garlic
- 1 tablespoon dried thyme
- 1 tablespoon fresh rosemary
- 4 chicken thighs, skin on & bone in
Directions
Preheat the oven to 425 degrees F. Then prepare the vegetables by cutting them into smaller, similar sized shape and place in a large bowl. We bought sliced mushrooms and diced sweet potatoes to save time on this step. Mince the garlic and add it to the bowl. In a small bowl whisk together a 1/4 cup of olive oil, 1/4 cup of balsamic and all the herbs. Pour the mixture over the vegetables and toss evenly to coat. Sprinkle with salt and pepper. Spread the vegetables in an even layer on the prepared baking sheet pan. For easy clean up, we lined our sheet pan with aluminum foil first prior to adding the vegetables.
Place the chicken in bowl and drizzle a few tablespoons of the oil and vinegar, salt & pepper. We have used bone-in, skin on chicken thighs but chicken breasts would also work well. Just adjust your cooking time if you use a different cut of meat. Next place the chicken on the sheet pan in between the vegetables.
Place the pan in the preheated oven and cook for 40-45 minutes or until an internal thermometer in the thickest part of the chicken reaches 165 degrees F. Remove the pan from the oven and serve!
Serves 4
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