Description
A flavorful and simple sheetpan dinner featuring seasoned chicken thighs, tender Yukon Gold potatoes, and sweet corn, all roasted together for a hearty and easy meal.
Ingredients
Seasoning Mix
- 2 tablespoons Montreal Chicken seasoning
- 1 tablespoon kosher salt
- 2 tablespoons extra virgin olive oil
Vegetables and Protein
- 3-4 ears of corn, cut into 2-inch pieces
- 1 lb small Yukon Gold potatoes, halved
- 1½ chicken thighs, skin-on and bone-in
Garnish
- 1 bunch chives, finely chopped
- 1/2 cup chopped parsley leaves
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting.
- Prepare Seasoning Mixture: In a large bowl, whisk together the Montreal Chicken seasoning, kosher salt, and extra virgin olive oil to create a well-blended marinade.
- Coat Ingredients: Add the cut corn pieces, halved Yukon Gold potatoes, and chicken thighs to the bowl and toss everything thoroughly to ensure even coating with the seasoning mixture.
- Arrange on Sheet Pan: Spread the potatoes and corn evenly in a single layer on a rimmed baking sheet. Place the seasoned chicken thighs on top of the vegetables.
- Roast: Place the sheet pan in the preheated oven and roast for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part, and the potatoes are tender.
- Rest and Serve: Remove the sheet pan from the oven and transfer it to a wire rack. Let the chicken rest for 5 minutes to lock in juices. Garnish with finely chopped chives and parsley before serving immediately.
Notes
- Ensure chicken thighs are skin-on and bone-in for best flavor and moisture retention.
- You can substitute Yukon Gold potatoes with baby red potatoes if preferred.
- Check the internal temperature of chicken with a meat thermometer to confirm doneness and food safety.
- Roasting vegetables on the sheet pan allows them to caramelize and enhances their sweetness.
- Garnishing with fresh herbs like chives and parsley adds freshness and color to the dish.