Few meals are easier than sheet pan ones. Use just about any meat or fish, some vegetables and you are set!
Sheet Pan Chicken Thighs and Creamer Potatoes
Use any combination of spices or herbs that you wish.
We often change it up and use a Cajun Spice, Chile Con Limon, fresh or dried herbs – just about anything we feel like at the time.
It’s the method that’s important.
Ingredients
- 1 lb. chicken thighs boneless, skinless 0 CHO
- ½ lb. (227 gr) creamer potatoes, cut in half 30.5 CHO
- ¼ cup olive oil divided 0 CHO
- ¼ lb. (113 gr) asparagus 2 CHO
- 1 tsp. Seasoning Salt divided 0 CHO
- ¼ tsp. pepper 0 CHO
TOTAL CHO 32.5 CHO
- 2 SERVINGS = 16.25 CHO
- 3 SERVINGS = 10.8 CHO
Instructions
- Pre heat oven to 400.
- In a small bowl mix 2 TBSP olive oil and ½ tsp. seasoning salt/spice. Pour over chicken and let rest 10 minutes.
- Place chicken on a sheet pan AKA: baking sheet and cook 15 minutes.
- Meanwhile cut potatoes in half and toss with the remaining 2 TBSP olive oil and seasoning.
- After the chicken has cooked 15 minutes add the potatoes to the sheet, cut side down. There is no need to flip anything.
- Cook potatoes and chicken for 25 minutes before adding asparagus and cooking a further 5 minutes before removing from the oven. (If the vegetable you choose takes longer to cook, add to the sheet accordingly).
- Remove pan from oven and serve immediately. Garnish as desired.
