by Susan Hanna
Another great sheet pan dinner, this one from the New York Times. Coat chicken pieces in oil, vinegar, garlic, paprika and oregano. Arrange on a baking sheet and add cherry tomatoes and peppers. Drizzle with oil, sprinkle with Parmesan and bake for about a half hour.
Avoiding Additives and Preservatives
Check the spices to make sure they don’t contain colour or anti-caking agents. Genuine Parmesan cheese contains no additives or preservatives. For more recipes using all-natural ingredients, visit Eye For a Recipe.
- 3 pounds (1.4 kg) bone-in, skin-on chicken parts (breasts, drumsticks, thighs or a mix)
- Kosher salt
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for drizzling
- 1 ½ tablespoons (22.5 ml) apple cider vinegar, plus more for serving
- 2 garlic cloves, finely grated
- 1 tablespoon (15 ml) sweet paprika
- 1 teaspoon (5 ml) Espelette pepper or smoked hot paprika (pimentón)
- 1 teaspoon (5 mml) dried oregano
- 1 pint cherry (500 ml) tomatoes (preferably different colors), halved
- 1 poblano chile or 1 small green bell pepper, thinly sliced
- 1 cup (250 ml) thinly sliced sweet bell peppers (red, yellow or orange)
- ⅓ cup (85 ml) grated Parmesan
- ¼ cup (60 ml) chopped fresh parsley, for serving
- Freshly ground black pepper
- Heat oven to 425 degrees F (218 C). Season chicken all over with salt, and place it on a rimmed baking sheet.
- In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
- Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
- Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don’t disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
- Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.
From the New York Times