Sheet Pan Chicken Thighs and Vegetables
Ingredients
8
Gerber's Amish Farm Bone-In Skin-On Chicken Fryer Thighs
3 tbsp.
Kowalski's Extra Virgin Olive Oil, plus more for coating the vegetables
4 tbsp.
Kowalski's Signature Award-Winning Rotisserie Rub (from the Meat Department)
2 tsp.
baking powder (do not substitute with baking soda)
4
medium Minnesota Grown carrots, cut into large pieces
1 lb.
Minnesota Grown baby red potatoes, cut in half
3
small Minnesota Grown beets, peeled and cut into ½" chunks
1
medium Minnesota Grown red onion, cut into 1" chunks
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- Preheat oven to 425°.
- Line a large sheet pan with parchment paper; set aside.
- Place chicken in a large mixing bowl; using clean hands, rub evenly with oil, seasoning and baking powder.
- Transfer chicken to the prepared sheet pan, skin side up.
- Arrange vegetables evenly around chicken; drizzle with oil and gently stir to coat.
- Bake in preheated oven until vegetables are tender and chicken reaches an internal temperature of 165° (35-45 min.).
- If desired, broil for 5 min. to crisp the chicken skin and achieve a darker color.
- Season with salt and pepper to taste; serve immediately.
Tasty Tips:
- 1-2 Honeycrisp apples, cut into 1" chunks, can be roasted along with the vegetables. They’re a delicious seasonal addition to this meal.
- Red potatoes may be successfully substituted with sweet potato chunks, and carrots may be substituted with 1 lb. halved Brussels sprouts. Both can be found in the Prepared Produce Section.
