A simple, DElicious sheet pan dinner with lots of room for customization. The basic recipe roasts chicken thighs, baby potatoes (and any other root veggies you love) with Herbs de Provence and olive oil until golden and crispy, then served with fresh arugula with a bright lemon garlic yogurt sauce.
Sheet pan meals are great to prep ahead, make once to eat a few meals throughout the week, or to serve a crowd with minimal prep and fuss.
This recipe is truly versatile too. "Choose your own adventure" by subbing in your favorite spice blend and root veggies:
- Split the recipe in half and do two sheet pans with two different spices to mix up your leftovers later in the week, or try different blends different weeks for more variation on the same simple recipe (see ideas below).
- Get creative with the root veggies too! We tested this recipe originally with baby potatoes and chunky-cut fennel and LOVED it, but carrots, sweet potatoes, turnips, or even delicata squash would be great too. The secret is to cut your veggies all about the same size (about 1-1/5" chunks) so they roast evenly.
INGREDIENTS
- 3 Tbsp Herbs de Provence (our blend contains salt already, if yours does not, add 1/2 tsp salt to this recipe)
- 5 Tbsp classic EVOO like House Blend or Olio Santo
- 1/2 tsp black pepper
- 6 bone-in skin-on chicken thighs
- 2 lb baby potatoes, halved or quartered if large (or combo w/other root veggies)
- 4 cups arugula (about one big handful per thigh/serving)
Lemony Yogurt Sauce (note: this makes extra!):
- 1 cup plain yogurt
- 1 Tbsp Garlic EVOO (or 1/4 tsp garlic powder, to taste)
- 1 lemon, juice plus zest
- ½ tsp salt
In a small bowl, whisk together Herbs de Provence, olive oil and pepper.
Place chicken thighs and halved potatoes in a large bowl, pour the marinade over and toss well to coat.
Optional to make ahead: Let stand at room temperature for 30 minutes if planning to cook soon, or cover and refrigerate overnight to develop the flavors.
When ready to cook, preheat oven to 425°F.
Spread the chicken and potatoes on a large rimmed baking pan (or two), arranging the chicken skin-side up and the potatoes cut-side down. Do not crowd the pans! Having enough breathing room is what allows everything to crisp up.
Roast for 40-50 minutes until the chicken skin is deeply golden and crispy and the potatoes and fennel are tender. Chicken is done when the internal temp is 165F, but bone-in skin-on thighs are forgiving to cook longer if you want them to brown/crisp more.
In the meantime, whisk together the yogurt, Garlic EVOO, lemon zest, lemon juice and salt. Set aside or refrigerate if making in advance.
To assemble: Scatter a handful of arugula across the bottom of a large platter or on individual plates. Place chicken and potatoes on top. Dollop with yogurt sauce and serve.
VARIATIONS:
- Use different spice blends to mix it up: OMG, Harissa, Popcorn Blend, or Lemon Pepper Salt.
- Try Chipotle Honey with the juice/zest of an orange instead of a lemon.
- Go spicy: try Jalapeno Lime or Zhug with the juice/zest of a a lime instead of a lemon.
- Sub in different root veggies: sweet potatoes, yams, carrots, turnips, fennel, or try it with winter squash like delicata, acorn or butternut. The key is to make sure all veggie chunks are about the same size for even roasting - about 1-1.5 inch cubes.
