Chicken sheet pan dinner
Dimitra's Dishes · ♥ 352 likes · 8.9K views · 36 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3½ lb boneless, skinless chicken thighs
- salt
- freshly cracked black pepper
- ¼ tsp ground cinnamon
- crushed red pepper flakes
- 1 tsp dried oregano
- 1 tsp ground coriander
Season the chicken thighs with salt, freshly cracked black pepper, a quarter teaspoon of ground cinnamon, crushed red pepper flakes, a heaping teaspoon of dried oregano and one teaspoon of ground coriander; on the other side use only salt, pepper and a little oregano.
- ½ cup balsamic glaze
- 170 g tomato paste
- olive oil
- 4 cloves garlic cloves
Mix half a cup of balsamic glaze, one six ounce can of tomato paste, a little olive oil and four grated garlic cloves in a separate bowl and pour it over the chicken, tossing to coat.
- potatoes
- 2 whole bell peppers
- 1 whole onion
- 2 whole carrots
- 1 whole zucchini
Peel and slice the potatoes thinly, dice two bell peppers into big chunks, cut an onion into wedges, cut two carrots into chunks and slice a zucchini into rounds.
Cutting the vegetables
Season the vegetables and cheese with olive oil, salt, black pepper and dried oregano and toss together in the pan.
- 1 cup water
Lay the chicken and all its marinade on top and pour a cup of water into the pan.
Roasting the tray
- feta cheese
- lemon wedges
Bake at 400F for about an hour, flipping the chicken halfway through; if not flipped until the end, turn it and return it for about five minutes.