Sheet Pan Chicken by Cathy Erway

Author:Cathy Erway [Erway, Cathy]
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2020-09-29T00:00:00+00:00

Preheat the oven to 450°F.

Spread the chicken, carrots, beets, and onion over a sheet pan. Drizzle with the olive oil and season with the za’atar, salt, and pepper. Place the chicken skin-side up and the carrots and beets cut-side down. Roast for 20 minutes, then flip the carrots and beets and rotate the pan. Roast for another 15 to 20 minutes, until the chicken skin is very crisp and a kitchen thermometer inserted into the thickest part of a thigh registers 160°F.

Meanwhile, toast the pine nuts (if using) in a small saucepan over medium-high heat just until they brown lightly, 2 to 3 minutes. Remove from the heat and set aside.

Spread the labne all over the bottom of a large serving dish. Place the roasted chicken and vegetables on top. Scatter the toasted pine nuts and the parsley (if using) over everything and serve.

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