If you’ve never tried a sheet pan recipe before, take this as your sign to give it a try! This one-pan-wonder is fresh, vibrant, and balanced with zest and creamy flavour, and is sure to impress the entire dinner table, no matter the age of your eaters!
ingredients
chicken marinade:
- 2 tablespoons extra virgin olive oil
- 1 lemon, zested and juiced
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon smoked paprika
- 1 shallot, peeled and finely chopped
- 4 cloves garlic, peeled and minced
- ¼ teaspoon Himalayan pink salt (optional)
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 1.5 lbs boneless, skinless chicken thighs
sweet potato fries + veggies:
- 2 large sweet potatoes, peeled and sliced into sticks
- 1 small red onion, peeled and sliced
- 1 cup cherry tomatoes
- 2 red bell peppers, sliced
- 2 tablespoons olive oil
- ½ lemon, sliced
- ½ teaspoon ground black pepper
- ¼ teaspoon Himalayan pink salt (optional)
- 1 ½ teaspoon of cumin
- 1 teaspoon of paprika
- 1/3 cup fresh dill, roughly chopped
- pita bread (optional)
- basmati rice (optional)
avocado crema:
- 2 large avocados, skin and pit removed
- ¼ cup cilantro, roughly chopped
- ½ cup plain Greek yogurt
- 1 large lime, juiced
- 2 garlic cloves, peeled
- ½ teaspoon Himalayan pink salt (optional)
directions
- Preheat your oven to 425 F.
- Thoroughly rinse and dry all produce.
- In a medium bowl, add in 2 tablespoons of olive oil, zest and juice from one lemon, balsamic vinegar, Dijon mustard, thyme, oregano, 1 tablespoon paprika), shallot, garlic, ¼ teaspoon salt, ¼ teaspoon pepper, and red pepper flakes. Mix well with a whisk or fork.
- Add in the chicken and toss together with your hands, letting the chicken marinade for 20 minutes.
- Peel and slice the sweet potatoes into long sticks that resemble French fries and place onto a parchment lined baking sheet.
- Slice the red onion and bell peppers and add to the same baking sheet along with the whole cherry tomatoes. Drizzle over 2 tablespoons of olive oil, 1 teaspoon paprika, cumin, ¼ teaspoon salt, and ½ teaspoon pepper and mix with your hands until covered. Lay lemon slices among the vegetables. Roast in the oven for 15 minutes.
- Remove the potatoes and vegetables from the oven and nestle the chicken in and amongst the vegetables in an even layer. Return the pan to the oven and roast for 20-25 minutes more, until the chicken is cooked through.
- While the chicken, potatoes, and vegetables are cooking, combine all the ingredients for the Avocado Crema into a food processor and blend until creamy, without any lumps.
- To assemble, spread the avocado crema on one side of your pita and then add the vegetables, potatoes, and chicken on top. Garnish with a handful of fresh dill or cilantro, or both! If wraps aren’t your thing, enjoy the chicken, potatoes,and vegetables on their own or over a bed of basmati rice. Finish by drizzling over the avocado crema. Enjoy!
notes
- If you have a small oven, use two baking sheets, placing the potatoes and vegetables on one and the chicken on the other.
- You can omit the cilantro if it’s not your thing – the overall flavour won’t be compromised!
