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Demetra Overton

Roasted Tomato, Chicken and Garlic Sheet Pan Dinner

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Heat the oven to 425 degrees
  2. Cut the tomatoes in half and remove the seeds
  3. Place the tomatoes on a sheet pan and season them with salt and pepper
  4. 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
  5. Add thyme leaves, peeled garlic cloves, and oil
  6. Roast at 425 degrees for 25 minutes
  7. LOWER THE OVEN TEMPERATURE TO 350 DEGREES
  8. Turn the chicken over and roast the chicken for another 20 minutes or so, until the chicken reaches 170 degrees in the thigh
  9. 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