Double Sheet Pan Chicken Dinner

Name: Double Sheet Pan Chicken Dinner
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Ingredients: 8 chicken legs; 6 carrots, peeled and halved lengthwise; 4 onions, cut into wedges; 450 g new potatoes, unpeeled, halved if large; 12 garlic cloves, crushed and peeled; 3 tbsp canola oil; 2 tsp dried thyme; 1 tsp salt; ½ tsp pepper; 2 lemons, halved

Prep Time10 mins
Total Time45 mins
Makes8 servings

Photo: Erik Putz

Sheet pan dinners are your saviour on busy weeknights. Everything cooks up together, no fuss. Winner, winner, chicken dinner!

Ingredients

8 chicken legs
6 carrots, peeled and halved lengthwise
4 onions, cut into wedges
450 g new potatoes, unpeeled, halved if large
12 garlic cloves, crushed and peeled
3 tbsp canola oil
2 tsp dried thyme
1 tsp salt
½ tsp pepper
2 lemons, halved

Instructions

Position racks in top and bottom thirds of oven, then preheat to 450F. Set aside 2 baking sheets.
Place 4 chicken legs on each sheet. Divide carrots, onions, potatoes and garlic among baking sheets. Drizzle half the oil, and sprinkle half the thyme, salt and pepper over each sheet. Toss everything, then arrange in single layer. Add 2 lemon halves to each sheet.
Roast, switching racks halfway, until an instant-read thermometer inserted into thickest part of chicken reaches 165F, about 35 min.
Serve 4 chicken legs with all of the potatoes, half of the roasted vegetables and garlic, and 1 lemon for drizzling. When cool, refrigerate remaining chicken, vegetables, garlic and lemon for another meal. Use within 4 days.

Nutrition (per serving)

Protein 36g, Carbohydrates 32g, Fat 24g, Fibre 5g, Sodium 440mg.

Originally published in the March + April 2018 issue. Photo by Erik Putz.