Mom's Sheet Pan Baked Italian Chicken & Vegetables

★★★★★

Italian, Poultry

Prep Time: 15 mins Cook Time: 1 hour 5 mins Servings: Servings: 4 Source:

Ingredients

1 (about 1/2 lb) sweet onion, halved, peeled, leaving core connected. Each half cut in 4 wedges through core

1 bell pepper, de-seeded and sliced into ½“ strips

1 bulb (about 2/3 lb) fennel, trimmed, halved, each half cut into 4 wedges through core

2 Tbsp Organic Extra Virgin Olive Oil, divided

1 pkg (about 1 3/4 lbs) Wegmans Organic Bone-In Chicken Thighs

1/2 tsp Seasoned Salt

2 Tbsp Cooking Sherry

2 Tbsp Italian Marinade

3 Tbsp Grated Parmigiano Reggiano

2.5 oz Baby Arugula

1 pkg (16 oz) Crunchy Potatoes (Frozen Foods)

Directions

Preheat the oven to 400 degrees.

Place onions, peppers, and fennel in middle of a parchment paper-lined rimmed baking sheet; drizzle with 1 Tbsp oil. Coat with oil; arrange around outer edges of pan.

Season the chicken on both sides with seasoned salt; add to the middle of the baking sheet.

Drizzle the chicken with sherry, then marinade.

Top the chicken and vegetables with cheese.

Place in the oven on center rack; bake 20 min.

Add potatoes to a second parchment paper-lined rimmed baking sheet; place in theoven on bottom rack beneath chicken.

Rotate the chicken pan; cook about 30 min, until the internal temp of the chicken reaches 165 and it has thoroughly browned.

Remove both pans from oven. Add arugula and remaining oil to pan with potatoes; toss to wilt the arugula. Serve.

Nutrition

Protein
Carbohydrate 33.g
Sodium
Cholesterol 155.mg
Saturated Fat 9.g
Fat