Super Bird Sheet Pan Chicken with Red Onions & Jammy Tomatoes
When you need a quick, satisfying weeknight dinner, it’s Super Bird seasoning–and this sheet pan dinner– to the rescue. The combination of inexpensive pantry ingredients–onions, garlic, and olive oil–along with chicken thighs and cherry tomatoes are used to maximum effect when they’re roasted together at a high heat. As they cook, the caramelized flavors of the veggies infuse the olive oil and pan juices, creating a “sauce” that you’ll want to drizzle over the chicken and sop up with a crackly baguette. Feel free to add a favorite vegetable (e.g. zucchini, asparagus or broccoli florets) during the last 20 minutes or add olives, chickpeas, or pancetta to the mix. Just aim for a mix of colors and textures and drizzle enough xvoo over the ingredients to ensure they’re generously coated.
Super Bird Sheet Pan Chicken with Red Onion & Jammy Tomatoes
Note: Adjust the marinade time as needed. The chicken will have plenty of flavor after 30-minutes–and even more character if you marinate it overnight in the fridge.
Combine the thighs, Super Bird seasoning, and olive oil in a sealable plastic bag. Use your hands to evenly coat the chicken with the spices and oil, and then set aside for 30 minutes, or place it in a sealable plastic bag and refrigerate a day in advance (remove the chicken from the fridge 30 minutes before you plan to cook).
Heat the oven to 425℉. Arrange the onion, garlic, tomatoes, and thyme sprigs, if using, on a rimmed baking sheet. Nestle the chicken into the vegetables.
Top the mixture with a generous drizzle of olive oil and the lemon juice and zest. Roast the chicken and vegetables until it is lightly browned and cooked through, 30-35 minutes (no need to flip chicken or veggies, best to let them crisp up undisturbed).
Allow the chicken to cool for 10 minutes, and then serve with the roasted vegetables, jammy tomatoes, lemon wedges and a generous drizzle of the pan juices.