Name: Sheet Pan Chicken with Tomatoes & Veggies
Prep time: 15 min
Cook time: 40 min
Yield: 6
Ingredients: For the entrée:; 1 dry pint Pure Flavor ® Juno ® Bites Red Grape Tomatoes; 8 chicken thighs, boneless & skinless; 1 large carrot; 1 small red onion; 2 cups baby potatoes; 2 tbsp olive oil; Salt & pepper to taste; Fresh parsley, chopped, for garnish; For the rub:; 3 tbsp Olive oil; 1 tbsp lemon juice; 2 tsp paprika; ½ tsp garlic powder; ½ tsp dried oregano; ½ tsp dried basil; ½ tsp salt; ½ tsp pepper

Recipe Rating

Preparation

15 minutes

Cook Time

40 minutes

Serves

Cooking Level

Easy

Ingredients

For the entrée:
1 dry pint Pure Flavor^® Juno^® Bites Red Grape Tomatoes
8 chicken thighs, boneless & skinless
1 large carrot
1 small red onion
2 cups baby potatoes
2 tbsp olive oil
Salt & pepper to taste
Fresh parsley, chopped, for garnish
For the rub:
3 tbsp Olive oil
1 tbsp lemon juice
2 tsp paprika
½ tsp garlic powder
½ tsp dried oregano
½ tsp dried basil
½ tsp salt
½ tsp pepper

Directions

Step 1

Preheat oven to 400°F.

Step 2

Whisk together the rub ingredients.

Step 3

Pat the chicken dry and add to a bowl with the rub and set aside.

Step 4

Cut the baby potatoes into quarters and thinly slice the onion & carrot.

Step 5

On a large baking sheet, add the vegetables, toss with olive oil and season with salt and pepper. Then add the chicken thighs amongst the vegetables.

Step 6

Cook for 40 minutes until the chicken is cooked through and the potatoes are tender.

Step 7

Garnish with fresh parsley and enjoy with rice or naan bread.

Recipe created by Yasmin Benhan

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Sheet Pan Chicken with Tomatoes & Veggies