One Sheet Pan Roasted Chicken, Corn & Red Potatoes

4 Corn Cobs

4-5 Red Potatoes

4 Chicken Breasts (or leg & thighs)

4 tbsp Paprika

2 tbsp Onion Powder

2 tbsp Oregeno

2 tbsp Dried Rosemary (or dry Italian seasoning)

2 tbsp Salt

1 tbsp Black Pepper

2 tbsp Chopped Chives

2 tbsp Flat Leaf Parsley

Today’s dinner is a farm to table meal from our local farmers market.

I like to check for whatever we aren’t growing in our garden, and whatever sparks inspiration for a delicious meal.

The red potatoes and corn looked lovely, so I decided to snag some of those for tonights dinner.

I’m grabbing enough to feed our family of 4.

After I bring the ingredients home, I wash everything and begin to prep the one sheet pan dinner.

I preheat the oven to 400 degrees.

I start by removing the corn husks (I save those for the compost or if we plan to make tamales.)

I cut the corn into thirds and set aside.

I cut the red potatoes into angled slices.

I add olive oil to a sheet pan, and then the potatoes and corn.

I season the chicken thoroughly with paprika, onion powder, salt & pepper.

I add the seasoned chicken to the sheet pan and then add dry poultry herbs and a little more salt and pepper onto the potatoes and corn. I add another drizzle of the olive oil over everything.

I put the sheet pan into the preheated oven and cook for about 30 min. The chicken should be at least 165 degrees on the inside (I use a meat thermometer to check), and everything should have a nice lightly browned color. If needed, keep it in the oven longer.

Tip:

You can also turn the broiler to high, and watch closely for a few moments to get a nice color over everything.

Watch closely as the broiler can burn quickly.

I finish the one sheet pan by adding fresh cut herbs over everything.

Plate and drizzle some melted butter over the top.

Enjoy!