If you appreciate easy cleanup (and who doesn’t?), watch Prep School host Megan Mitchell make a chicken dinner that comes together on a single sheet pan. After cleaning the leeks (beware of hidden garden dirt!), it’s smooth sailing. Simply arrange the chicken and vegetables on the sheet pan, drizzle with oil and some salt and pepper, and pop everything into the oven to roast. To finish the dish, a quick sauce made with Asian-inspired seasonings like rice vinegar, tamari, and ground ginger perks up the flavor.
Yield: 6 servings
Active time: 10 minutes
Total time: 50 minutes
For the chicken:
1 large leek
4 cups butternut squash, cubed into 1-inch pieces
6 ounces oyster mushrooms, torn into 3-inch pieces
6 ounces shiitake mushrooms, stems trimmed, larger ones halved and smaller ones left whole
¼ cup grapeseed oil
½ teaspoon sea salt, plus more for chicken
½ teaspoon Thrive Market Organic Ground Pepper, plus more for chicken
6 bone, skin on Thrive Market Free-Range Organic Chicken Thighs
For the sauce:
⅓ cup grapeseed oil
2 tablespoons tamari
2 tablespoons Thrive Market Organic Raw Unstrained Honey
1 ½ tablespoons Thrive Market Organic Rice Vinegar
1 tablespoons yellow miso paste
2 teaspoon Thrive Market Organic Dijon Mustard
½ teaspoon Thrive Market Organic Ground Ginger
¼ teaspoon sea salt
For the garnishes:
½ cup Thrive Market Organic Walnut Halves and Pieces, toasted and chopped, optional
¼ cup chopped cilantro, for garnish
1 ½ tablespoons sesame seeds
Make the chicken:
Preheat oven to 400°F. Discard the top of the leek (dark green leaves), leaving only the white and light green parts. Halve leeks lengthwise, then thinly slice into ¼-inch half moons. Place in a medium bowl and cover with cold water; agitate leeks with your fingers, allowing any sandy dirt to fall to the bottom; remove floating leeks and drain.
Place drained leeks on a 13 x 18-inch sheet tray along with the butternut squash and mushrooms. Drizzle with grapeseed oil and sprinkle with salt and pepper; toss until coated, spreading in an even, flat layer. Arrange chicken thighs on top of the veggies, leaving 2 to 3 inches around each thigh; sprinkle chicken with additional salt and pepper.
Roast 25 minutes; spin tray and cook an additional 15 minutes, or until the vegetables have softened and started to caramelize, and the chicken’s skin is crisp.
Make the sauce:
While the chicken roasts, make the sauce. Combine all sauce ingredients in a small food processor or blender; blend until smooth. Once chicken is finished and cooked through, increase oven temperature to 475°F. Spoon sauce over veggies (to keep skin crisp, avoid putting sauce on the chicken) and bake for 10 more minutes. Before serving, sprinkle with the chopped walnuts (if using), cilantro, and sesame seeds.
Recipe by Megan Mitchell
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