Winnah winnah! Roasted chicken sheet pan dinnah!
You may have tried a version of this in your travels, but folks, stop the press…
this one has been frenchified!
You will need one large sheet pan (18 x 36″). To the pan you will add France’s answer to amazing flavor, mirepoix (carrots, celery and onion). Scatter around the pan 3-4 peeled, halved shallots, 4-5 carrots peeled and roughly chopped, 4-5 celery stalks roughly chopped, and – just so that the entire dinner is done when you pull this out of the oven – 2-3 large russet potatoes peeled and roughly chopped.
The goal here is to get enough vegetables cut up on that sheet pan to form a layer that the chicken will rest upon, that will absorb the delicious juices and flavor from the chicken.
Drizzle the veggies with olive oil…
and pepper, very liberally.
Add about 8 pieces chicken thighs, on top of the veggies. You do not want the chicken to sit in the pan, as it will get wet on the bottom from soaking in its own juices. Rather, you want the vegetables to cook in those yummy juices.
You can use boneless, skinless thighs as I have here, or those with skin and bone, or other chicken parts.
Sprinkle liberally with olive oil.
Add a generous amount of salt…don’t be afraid…
and a generous amount of pepper…don’t be shy!
Here comes more frenchifying…add multiple branches of rosemary and thyme, tossed all over the chicken…
French alert!!! …send it right over the top with flavor by adding a pat of butter over each thigh. Don’t think about it…just go right ahead and make this most delicious dinner for your family, who will thank you and thank you and may even do the dishes for you…
Place in preheated 450 degree oven for about 37 minutes or till done. How do you know it’s done? The degree of doneness will remain the same, no matter the cut of chicken you have on your sheet pan. When the thermometer inserted into the thickest part of the chicken meat registers 160, take it out of the oven and let it rest for a few minutes.
Bon Appétit, Ma Chérie!