Sheet-Pan Roasted Chicken with Tomatoes and Potatoes
Serves 4
Ingredients
- 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 1½ lbs baby potatoes, halved
- 1 pint cherry or grape tomatoes
- 3 tbsp olive oil, divided
- 1/4 teaspoon Maine Sea Greens powder, plus more to taste
- 2 cloves garlic, minced
- 1 tsp dried oregano or thyme
- Black pepper to taste
- Lemon wedges, for serving
Method
1. Preheat oven to 425°F.
2. Toss the potatoes on a sheet pan with 2 tbsp olive oil, half the Maine Sea Greens powder, the garlic, and the oregano. Spread in a single layer and roast 15 minutes.
3. While the potatoes start, pat the chicken dry and rub with the remaining 1 tbsp olive oil and the rest of the Maine Sea Greens powder, working it into the skin so it seasons the meat as it cooks rather than sitting on top.
4. Push the potatoes to make room, nestle the chicken skin-side up among them, and scatter the tomatoes over the top.
5. Roast 30–35 minutes more, until the chicken skin is golden and the internal temperature reaches 165°F.
6. Rest 5 minutes, finish with black pepper and a squeeze of lemon, and serve straight from the pan.
The Maine Sea Greens goes on before roasting, both on the chicken and the potatoes, so the minerals and flavor cook in rather than sitting on top as a finishing dust.