I made a sheet-pan dinner
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Easy Sheet-pan Dinner
Ingredients
  • 3.5 lb. chicken – backbone and keel bone removed.
  • 1 or 2 sweet potato or yam – cube same size
  • 1 large shallot slice thinly
  • salt and pepper generously
  • herbs of choice – I used rosemary
  • a couple handfuls of arugula
  • tomato
  • vinaigrette
  • olive oil for basting
Instructions
  1. Miss en place ~ Gather ingredients
  2. Preheat oven to 425°F – 25 minutes skin-side down, then 25 minutes skin-side up.
  3. Cube potato small enough to get done at the same time as chicken.
  4. Place in a bowl and use just enough olive oil to coat potatoes.
  5. Place potatoes on the sheet-pan; place the chicken skin-side down for 25 minutes.
  6. Stir the potatoes and add in the thinly slice shallots.
  7. Wash and spin-dry arugula or green of choice.
  8. Dice a tomato
  9. Make your own vinaigrette (2:1 oil and vinegar, fine dice shallot, and a little Dijon)
  10. When you turn the chicken over, baste with olive oil and smear with herbs.
  11. Be sure to check for doneness - 165°.
Notes
If you don’t think it is brown enough you can turn on the broiler for a few minutes.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/made-sheet-pan-dinner/