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Roasted Tomato, Chicken and Garlic Sheet Pan Dinner

Demetra Overton
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings

Ingredients
  

  • 6-8 to matoes
  • 6 chicken thighs
  • 3 sprigs of thyme
  • 1 tablespoon seasoned salt
  • 8-10 cloves of garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 tablespoons canola grapeseed or avocado oil
  • 12 ounces spinach leaves
  • 1-2 teaspoon of red wine vinegar
  • 2 ounces Asiago cheese optional

Instructions
 

  • Heat the oven to 425 degrees
  • Cut the tomatoes in half and remove the seeds
  • Place the tomatoes on a sheet pan and season them with salt and pepper
  • Clean and trim the chicken thighs, pat them dry and season them with seasoned salt (there is a link to my seasoned salt recipe in the post) and place the chicken thighs skin side down on the sheet pan
  • Add thyme leaves, peeled garlic cloves, and oil
  • Roast at 425 degrees for 25 minutes
  • LOWER THE OVEN TEMPERATURE TO 350 DEGREES
  • Turn the chicken over and roast the chicken for another 20 minutes or so, until the chicken reaches 170 degrees in the thigh
  • Use 2 or 3 tablespoons of the pan juices and the red wine vinegar to make a dressing for the spinach or sautee the spinach in the pan drippings