Imagine a mouthwatering French-inspired meal that transforms your dinner routine from mundane to magnificent - without creating a mountain of dishes! This Sheet Pan Chicken Nicoise Salad is your ticket to a restaurant-quality dinner that's both effortlessly elegant and incredibly delicious. With crispy chicken thighs, perfectly roasted vegetables, and a burst of Mediterranean flavors, this recipe will make you feel like a gourmet chef with minimal effort and maximum satisfaction.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 pound baby potatoes, halved
- 8 ounces green beans, trimmed
- 1 cup cherry tomatoes
- 1/4 cup olives
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to achieve a crispy skin on the chicken and nicely roast the vegetables.
- In a large mixing bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Toss until the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on a large sheet pan. Place the pan in the preheated oven and roast for about 15 minutes, or until they start to soften.
- While the potatoes are roasting, prepare the chicken thighs. Pat them dry with paper towels and season both sides generously with salt and pepper.
- After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side of the pan and place the seasoned chicken thighs on the other side.
- Drizzle the remaining olive oil over the chicken thighs, ensuring they are well-coated. Return the sheet pan to the oven and roast for an additional 10 minutes.
- While the chicken and potatoes are roasting, prepare the green beans and cherry tomatoes. In a bowl, toss the trimmed green beans and cherry tomatoes with the red wine vinegar, a pinch of salt, and a drizzle of olive oil.
- After the chicken has been roasting for 10 minutes, remove the sheet pan from the oven again. Add the green beans and cherry tomatoes to the pan, arranging them around the chicken and potatoes.
- Return the sheet pan to the oven and roast for an additional 10 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.
- Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. This allows the juices to redistribute in the chicken.
- To serve, arrange the roasted chicken thighs, potatoes, green beans, and cherry tomatoes on a large platter. Scatter the olives on top for added flavor and garnish.
- Enjoy your Sheet Pan Chicken Nicoise Salad warm, or let it cool slightly and serve at room temperature for a refreshing meal!
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a crispy, golden-brown skin.
- Use a large sheet pan to give ingredients enough space to roast properly without steaming.
- Check chicken's internal temperature with a meat thermometer to ensure it reaches 165°F (75°C).
- For extra flavor, consider adding fresh herbs like thyme or rosemary to the chicken before roasting.
- Let the dish rest for a few minutes after cooking to allow juices to redistribute, keeping the chicken moist.
- If you prefer less oil, use a non-stick cooking spray or line the sheet pan with parchment paper.
- Feel free to customize vegetables based on seasonal availability or personal preference.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 22g
Protein: 32g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 145mg
