Hola Mi Gente,
It’s been a while, hasn’t it? Moving and medical appointments have had our lives in a little bit of an unscheduled chaos. But I have so missed cooking for this space and sharing with you, and I’m happy to be back and coming into another busy, but more regulated season.
Every time of the year has its perks (yes even 8 months of winter here in Portland), but my favorite about spring, is that all of sudden, you start to see color everywhere–including in your grocery produce aisles. This, combined with the joy of sunshine, makes me crave simple, colorful meals. When it comes to simplicity–crockpots and instant pots reign the fall and winter months, but for me spring and summer calls for sheet pan dinners and grill nights.
This recipe is SUPER simple. The only ingredients you might not already have in your pantry, are the white pepper and fresh oregano (we just planted some herbs in our garden box and I’m loving everyday trips down there for a little fresh flavor in our meals!). I was turned on to White Pepper by accident. I bought it at the store instead of regular black pepper, and have LOVED the result in dry rubs, marinades, and dressings alike. White pepper comes from the same plant as regular black pepper. I happen to think that white pepper blends a littler better, and has a little more of an earthy flavor that coats better when using with meats. I’ll link some at the bottom of the post, as it can sometimes be hard to find at the grocery store.
A few perks about this meal:
- Minimal mess! That means easier cleanup, which no one is mad about here!
- It’s super customizable. The seasoning mixture is fresh and would pair really well with a wide variety of vegetables. Cook with what’s in season in your home for extra flavor 💛
- It’s great for meal-prepping, and it’s Whole30 compliant!
Love, love, love,
SHOP THIS POST
Spring Sheetpan Chicken
Ingredients
Sheetpan Ingredients
- 4 Chicken Thighs
- Kosher Salt For Chicken
- 2 Carrots Shaved and Sliced
- 4 Red Carrots
- 1 LB Green Beans
- 1/2 Large Red Onion
Coating Mixture
- 1/3 C Avocado Oil
- 3 Garlic Cloves Minced or Grated
- 1 Lemon Juiced and 1/2 Zested
- 1.5 TBSP Kosher Salt
- 1 Small Sprig Fresh Oregano About 8-10 fresh leaves finely chopped
- 1/4 TSP Finely Ground White Pepper
Instructions
- Preheat your oven to 475 F. Place a rack in the middle of a non-stick sheet pan and plate the thighs skin side up on the rack.
- Combine all the ingredients for the coating mixture together, and lightly brush chicken thighs with mixture (reserve the rest for the vegetables). Sprinkle a little kosher salt on top of the chicken thighs and roast them for 20 minutes.
- Chop vegetables and coat in the remaining mixture. After the chicken has cooked for 20 minutes, remove the rack and lower heat to 450 F. Arrange vegetables on the pan, placing chicken on top and roast for an additional 25 minutes.
- Remove pan from oven, let set for 5 minutes, serve, and enjoy!
Mary-Beth Johnson
Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.
