Sheet Pan Chicken On A Chilly Eve

February 5, 2025

Wine & Dine Wednesday brings a sheet pan chicken dish I made for us the other evening at WestWard. It was feeling quite wintery—it snowed a bit out on the island and in town. Just know this meal is hearty. The bacon strewn about takes it to a whole different level as it infuses everything on the sheet pan. The apples add a sweetness that is just lovely. The croutons become beautifully browned and caramelized. Perfect on a chilly night. Easily doubled or tripled for a larger gathering. 

* small sourdough baguette, cut into 2-inch pieces

* 1/2 pound bacon, cut into 2 inch lengths 

* 1 large baking potato—scrubbed, halved crosswise and cut into 6 wedges

* 1 large red onion, cut into quarters

* 2 apples, peeled and cut into quarters, with the seeds and core discarded

* 4 oregano sprigs

* 1/4 cup extra virgin olive oil

* salt and pepper

* 4 to 6 chicken thighs, skin on or off, you decide 

Preheat the oven to 400°. On a large rimmed baking sheet, toss the bread, bacon, potato, onion, apples, oregano with the olive oil and season generously with salt and pepper. Spread in an even layer. Season the chicken with salt and pepper and arrange into the mixture.

Roast all for 40 to 45 minutes, until the bread is golden and an instant-read thermometer inserted in the chicken registers 160°. I like to turn things mid-way so everything browns evenly. Sooooooo good! Enjoy.