Sheet-pan chicken and vegetables

A sheet pan is how you cook when you do not want a pile of pans. Potatoes take the same time as bone-in or thick boneless thighs. Peppers and onion sweeten in the drippings.

Ingredients

• 1.5 lb chicken thighs
• 1.5 lb potatoes
• 2 bell peppers
• 1 onion
• 3 tbsp olive oil
• 1 tsp paprika
• Salt and black pepper

Swap zucchini or carrots for a pepper if that is what is in the drawer. The grocery list in PantryZero only fills the gap.

Method

1. Heat the oven to 425 F. Cut the potatoes into chunks, the peppers into strips, and the onion into wedges.
2. Toss the vegetables on a sheet pan with 2 tbsp olive oil, half the salt, and half the paprika.
3. Pat the chicken dry. Rub with the remaining oil, salt, paprika, and black pepper. Nestle the pieces among the vegetables.
4. Roast until the potatoes are tender and the chicken is cooked through, 30 to 35 minutes. Broil for 2 minutes if you want more color.
5. Rest 5 minutes, then eat from the pan.

Why it works in PantryZero

This is a leftover-vegetable recipe with a protein. Log the chicken, potatoes, and whatever produce is about to turn; the score will tell you if you can skip the store.