Remember when Martha Stewart introduced the baking sheet pan to us in the ‘90s? Well, during this pandemic they’re back with a vengeance. I have a great recipe to recommend with a nifty clean-up tip!
Ingredients
1 1/2 lbs. chicken thighs (both with the bone and the skin)
1 1/4 lbs. small potatoes cut into 1/2 inch slices
2 1/2 tsp salt
1/2 tsp pepper
2 tbsp Sriracha sauce
1/2 tsp ground cumin
4 1/2 tbsp extra virgin olive oil
2 leeks, thinly sliced
1/2 tsp lemon zest
1/3 cup plain yogurt
1 small garlic clove
2 oz of baby arugula
Fresh dill and lemon juice for serving
1 bedsheet (I prefer twin size, but any will work)
Directions
Note: PLEASE read all of the directions before starting.
Combine chicken and potatoes with salt and pepper in a large bowl.
In a small bowl, whisk Sriracha, cumin, and 3 tbsp olive oil. Pour over chicken and let stand for 30 minutes.
Combine leeks, lemon zest, and the rest of the EVOO. Sprinkle salt on top.
Heat oven to 425 degrees. Place a piece of the bedsheet on the bottom of the pan (this will soak up the oil and grease from the chicken) and roast for 15 minutes.
Remove the sheet carefully, this will help toss the chicken and potatoes. Spread the leeks over the pan and roast for another 25-30 minutes.
While the chicken cooks, place the yogurt, garlic, and salt and pepper together. When the chicken is done, take the oily piece of sheet by a corner and scoop some of this yogurt mixture and dab it all over the chicken and veggies in the pan.
Sprinkle arugula and dill over the entire sheet pan and squeeze the remainder of the lemon.
Just a word to the wise…don’t ever use a bedsheet in a recipe or the oven. April Fools! Ha!
If you’d like a real sheet pan recipe, Just Ask!
Did I get ya?
