Original Sheet-Pan Chicken and Potatoes

A weeknight sheet-pan dinner built around The Original spice blend: chicken thighs and baby potatoes, roasted hot, ready in about 30 minutes.

Product: The Original spice blend

Total time: 30 minutes

Servings: 4

Ingredients

• 700 g boneless, skinless chicken thighs (about 4 to 6)

• 700 g baby potatoes, halved (quarter any large ones)

• 2 tbsp olive oil, divided

• 2 tbsp The Original spice blend, divided

• 1 lemon, cut into wedges, to serve

• A small handful of parsley, chopped (optional)

Steps

1. Heat the oven to 220°C (425°F). Line a large sheet pan with parchment.

2. Toss the potatoes with 1 tbsp olive oil and 1 tbsp The Original. Spread them out on the pan.

3. Pat the chicken dry. Rub with the remaining 1 tbsp oil and 1 tbsp The Original, then nestle the thighs among the potatoes.

4. Roast for 22 to 25 minutes, until the chicken is cooked through (74°C / 165°F) and the potatoes are tender and browned at the edges.

5. Rest the chicken for 3 minutes. Squeeze over the lemon, scatter with parsley if using, and serve.

If using The Original BBQ Sauce, brush about 60 mL over the chicken in the last 5 minutes of roasting.

Note if you include the sauce: The Original blend contains mustard, and the BBQ sauce is not gluten-free (it also contains fish from Worcestershire).