Melissa Clark is the Queen of the sheet pan dinners! If you are looking for something to do with that package of chicken thighs, google her. I love these easy, one pan meals; and her combinations of ingredients are creative but logical. Some of my favorite lunches lately have been reheated leftovers from her dinners. This is as pretty as it is tasty, with lots of “rojo” from the tomatoes, peppers and paprika. You will need crusty bread, couscous, or polenta to soak up the juices. If you have time, why not marinate the chicken in the olive oil and herbs for awhile, but its not necessary.
3 pounds bone-in, skin-on chicken parts (breasts, thighs, drumsticks, or a mix)
Kosher salt
2 Tbs. extra-virgin olive oil, plus more for drizzling
1 1/2 Tbs. apple cider vinegar, plus more for serving
2 garlic cloves, finely grated
1 Tbs. sweet paprika
1 tsp. Espelette pepper or smoked hot paprika (pimenton)
1 tsp.dried oregano
1 pint cherry tomatoes (preferably different colors, halved)
1 poblano chile or 1 small green bell pepper, thinly sliced
1 cup thinly sliced sweet bell peppers (red, yellow, or orange)
1/3 cup grated Parmesan
1/4 cup chopped fresh parsley, for serving
Freshly ground black pepper
Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet. In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken,tossing to coat.
Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don’t disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of the pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.
Note:I had no hot paprika, so added some red pepper flakes.
Ready for the oven!
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