This big-batch sheet pan dinner has it all: saucy chicken, caramelized vegetables, and a pantry-friendly sauce everyone will love.
Ingredients
2 large sweet potatoes
2 medium red peppers
1 large red onion
2 tablespoons olive oil
1 teaspoon kosher salt, divided
2 pounds bone-in, skin-on chicken thighs
1 pound boneless, skinless chicken breasts
1/2 cup ketchup
1/2 cup Worcestershire sauce
2 tablespoons tamari or soy sauce
2 teaspoons granulated sugar
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425ºF.
Prepare the following, placing them all in a large bowl: Peel and slice 2 large sweet potatoes into 1/4-inch thick rounds, thinly slice 2 large red bell peppers, and thinely slice 1 large red onion. Add 2 tablespoons olive oil and 1/2 teaspoon of the kosher salt, and toss to combine. Transfer to a rimmed baking sheet and spread into an even layer.
Pat 2 pounds chicken thighs and 1 pound chicken breasts dry with paper towels. Season all over with the remaining 1/2 teaspoon kosher salt. Arrange the chicken pieces on top of the vegetables, placing the breasts in the middle and the thighs on the edges. Roast for 15 minutes. Meanwhile, make the sauce.
Place 1/2 cup ketchup, 1/2 cup Worcestershire sauce, 2 tablespoons tamari or soy sauce, and 2 teaspoons granulated sugar in a small bowl and stir to combine.
Remove the baking sheet from the oven. Top each piece of chicken with 2 to 3 tablespoons of the sauce. Roast until the vegetables are beginning to brown and the chicken is cooked through, 15 to 20 minutes more.
Reserve 1/4 cup sauce, about 2 cups roasted vegetables, and 1 to 2 pieces chicken for the Roll Over Dinner. Serve the remaining chicken and vegetables with the remaining sauce.
