Sheet Pan Dinner with Red and Yellow Potatoes, Chicken and Vegetables

Total: 1 hr

Prep: 15 min

Cook: 45 min

Yield: 4 servings

Ingredients

24 oz small to medium red and/or yellow potatoes ( If larger than 1 1/2 inches in diameter, cut potatoes in halves or quarters.)

4 bone-in, skin-on chicken thighs (approx 1 1/2 lbs)

1 head (approx 1 lb),  green or white cauliflower, cut into chunks

1 red onion, cut into 1/2 inch thick slices

2 oz (1/4 cup) olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

Directions

Preheat oven to 400 degrees F. 

Whisk together olive oil, salt, pepper and herbs in a large bowl. Brush mixture on both sides of onion slices and place on sheet pan. Toss potatoes in oil, remove with slotted spoon and place on pan. Toss cauliflower in oil, remove with slotted spoon and place on pan. Toss chicken in oil and place skin side up on pan.

Place on middle rack in oven and bake for 30 minutes. Stir potatoes and cauliflower and turn onion slices over.

Bake for 10-15 minutes until chicken is done.