Back To All Recipes
Ingredient List:
- 8 pieces @thecedarmarket chicken (legs and thighs, backbone removed)
- 1 pack @thecedarmarket brussel sprouts, halved (trim and clean)
- 1/2 bag fingerling potatoes
- 3 large shallots, halved
- 1 cup red grapes
- 1/4 cup of oil
- 2 tbsp salt
- 1 bunch fresh thyme
Recipe created for Cedar Market by: @Foodkidsandsleep
Sheet pan dinners are how I survive the week. I don’t have time to be cooking my vegetables in a pan, my protein in the oven, and my starch in a pot. Just because I don’t have time, doesn’t mean I’m willing to eat subpar food. With a little bit of strategy, you can get perfectly cooked vegetables, chicken, shallots, and most importantly, potatoes all on one sheet pan. The grapes, together with the shallots, provide the perfect contrast to the savoriness of the chicken and potatoes and their burst of moisture really balances out the dish.
Cooking Instructions
Place 1 cup of fingerling potatoes in a microwave safe bowl. Add enough water to cover and then cover the bowl. Microwave for approximately 10 minutes.
While that cooks, pat the chicken dry with paper towels (alternatively you can toss it in 1 tbsp of corn starch) and season with salt. Oil a parchment lined sheet pan and add your chicken, Brussel sprouts, grapes, and shallots.
Remove the potatoes from microwave & drain them. Cover and let them steam dry for about 5 minutes. Remove and cut in half. Add to a bowl and add oil and salt. Toss until well mixed then place around your sheet pan. Try to make sure the potatoes, chicken and sprouts get contact with the metal (If you don’t have enough room just cook the chicken skin side up on top of the rest).
Place in a 450℉ oven and roast for 45-55 minutes.
Enjoy!
