Harvest Sheet Pan Dinner with Smoked Chili Salt
Recipe day, and this one tastes like October. One pan, 35 minutes, and the smoky heat of our Smoked Chili finishing salt tying it all together. You will need: 4 bone-in chicken thighs, 2 sweet potatoes cut in 1-inch cubes, 2 cups Brussels sprouts halved, 1 red onion in wedges, 3 tablespoons olive oil, 2 teaspoons Smoked Chili salt, 1 teaspoon garlic powder, and a drizzle of honey for the end. Heat the oven to 425. Toss the vegetables with olive oil, half the Smoked Chili salt, and the garlic powder right on a rimmed sheet pan, and spread them in a single layer with space to breathe. Pat the chicken very dry (dry skin crisps, wet skin steams), rub with oil and the remaining Smoked Chili salt, and nestle the thighs among the vegetables. Roast 25 to 30 minutes until the chicken hits 165 inside and the sweet potatoes caramelize at the edges. Rest 5 minutes, drizzle with honey, and finish with one more pinch of Smoked Chili salt while everything is hot. The honey and the smoke are the whole trick: sweet heat over crispy, caramelized fall vegetables. Dinner is served. Get the salt that makes it sing: kearneyfamily.farm
What would you add to this sheet pan? Butternut squash? Apples? Sausage instead of chicken? Let’s build the ultimate version together.