Zesty Chicken Thigh and Veggie Sheet Pan Dinner

I’d be a huuuuuge liar if I said I loved eating mainly veggies with a dash of lean proteins every night. It can get really boring, really fast – especially when you are limited to recipes that only take a small amount of time to prep and cook. Because of this boredom I’m starting to venture outside of my norm and play around with different dressings and marinades to switch things up a bit. This beauty took about an hour in the oven but only took 10 minutes to prep. And when I say 10 min to prep, I mean it. I was distracted trying to negotiate pickup times for a barbie dream house, my husband kept asking me when dinner was ready and the dog wouldn’t stop whining for his food.

One of the things that I have learned not to skimp on is a good salad dressing. Brianna’s is my go to, and I can’t WAIT to share all the different and amazing salad recipes I have using their stuff with you this summer. However, it’s still 25 degrees out here in Colorado, so today’s recipe uses a mix of tasty veggies, fingerling potatoes chicken thighs and artichoke hearts all tossed in their Zesty French Dressing. Don’t worry, this isn’t that gross creamy orange colored dressing that I know you are all thinking about right now. This is a tasty, light refreshing dressing.

Ingredients:

4-6 chicken thighs, bone in and skin on
3/4 C Brianna’s Zesty French Dressing
A couple fresh thyme sprigs, or 1/2 T dried thyme
1 lb (a bag) of fingerling potato medley, halved
14 oz can artichoke hearts, drained
10 oz (1 basket) grape or cherry tomatoes
1 bunch asparagus, chopped to ~2 inch pieces
3T lemon juice
Salt and pepper to taste

Directions:

  • Preheat oven to 375
  • In small bowl mix dressing, thyme (if using dried), lemon juice, salt and pepper.
  • Spread the potatoes, artichokes, asparagus and thyme (if using sprigs) onto a foil lined baking sheet.
  • Dip chicken thighs in small bowl to coat with dressing mixture; place to the side of the pan.
  • Pour remaining dressing mixture onto veggies and toss to coat.
  • Place chicken thighs on top of veggie mix
  • Bake for approximately 40 minutes and then add in the tomatoes
  • Bake for another 10 minutes or until the tomatoes are starting to slightly burst, the potatoes are fork soft and the chicken is cooked through.
  • Pop on the broiler for around 5 minutes to get the chicken thighs to brown up. Keep a close eye on them at this point.
  • Enjoy!

*Next time I plan on adding in a white onion for some added crunch, so you should add some white onion wedges if you have one hanging around!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s