One Sheet Wonder
One-pot and sheet pan dinners have taken over the recipe world with their easy weeknight appeal. There are infinite ways to make a quick meal like this, but here’s a favorite from our own Chef Anne. It’s elegant enough for entertaining, easy enough for a Monday, and strikes a flavor balance that spans a range of palates, from sophisticated to six-year-old. We hope you love it.
* Note that this one calls for a marinade that could use at least a couple of hours of resting on the meat (or overnight).
Spiced Crispy Chicken Thighs With Potatoes and Olives
from Chef AnneYield 4-5 servings
Ingredients
2.75-3 lbs chicken thighs, bone-in with skin (about 8-10)
1.5-2 lbs fingerling potatoes, sliced in half lengthwise
20 green olives, such as Castelvetrano, pitted
marinade:
1/4 cup honey
1/4 cup olive oil
3 tbsp red wine (or champagne or sherry) vinegar
1 tbsp fresh ginger, minced or grated
1 garlic clove, minced
1 tsp each of sesame seeds, ground coriander, ground cumin, cinnamon, turmeric (or any combo of these)
1/8 tsp red pepper flakes or more to taste
2 medium shallots, thinly sliced
2 tsp kosher salt
1/4 tsp freshly ground black pepper
special equipment:
parchment paper
Shop Ingredients
Directions
In a bowl, whisk the honey with olive oil and vinegar, grated ginger, garlic, sesame seeds, coriander, cumin, cinnamon, turmeric, pepper flakes, shallots, olives, salt and pepper. Arrange the chicken and potatoes in a baking dish or large ziplock bag. Pour the marinade on top and turn to coat. Refrigerate for a minimum of 2 hours, or overnight, turning once.
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment, being sure it goes up the sides to keep the marinade contained from seeping onto the pan. Transfer the chicken and potatoes to a baking sheet along with marinade. If you don’t have room to spread everything in one layer, you can place the chicken on top of the potatoes. Roast for 35 minutes until the skin is crispy and the meat is cooked through to 165°F.
Let rest for 5-10 minutes before serving. Place chicken on a serving platter and spoon the roasting juices and olives on top. Enjoy!