Weeknight chicken (alla Courtney!)

Grab some chicken, your favorite vegetables and a sheet pan to make this easy, weeknight meal.

Reader's note

This chicken is cooked on high heat and the short marinade time increases the juiciness and flavor. It takes about ~20 minutes of prep, ~1.75 hours overall and yields two servings.

My friend Courtney and her husband were looking for more weeknight meals that were 1) easy to prepare 2) tasted good and 3) healthy. I sent her one of my go-to sheet pan chicken recipes and the rest is history! She helped me trouble shoot some of the directions too since there are multiple steps involved (but don't be intimidated - we made sure it was easy to follow). Serve with just the sheet pan veggies or add an additional side if you'd like. If you make this meal, tag me on Instagram at @TexasCookingCityLiving!

Ingredients / prep list

• About 6 tablespoons olive oil (enough to coat the chicken but not enough to drown it!)

• 2 chicken breast (bone-in, skin on or boneless)

• 2 shallots sliced (you can substitute 1/2 yellow onion)

• 3 sprigs of herb of choice (I like thyme or rosemary)

• 2 dashes paprika

• Salt and pepper to taste

• 2 cups veggies of your choice (broccoli, Brussels, and mushrooms are great here)

• 1 ziploc bag

Directions

Add chicken breast, shallot, paprika, salt and pepper to ziploc bag. Cover with olive oil and add herbs. Let sit for about an hour in the fridge and go on a walk or knock something off your to-do list.

Preheat oven to 425. Remove chicken from fridge and let rest on counter in room temperature for 5-10 minutes while oven pre-heats (just so the chicken isn't going straight from the fridge to the oven).

On a sheet pan, add chicken (try to place sliced shallot underneath the chicken to ensure it doesn’t get burned and releases ultimate flavor!). Place herbs on top of chicken.

Bake for about 20 minutes and then remove. Add veggies of choice around chicken and sprinkle the veggies with a dash of olive oil, salt and pepper and mix around until well-coated. It doesn't have to be perfect. The chicken juices will reach the veggies but you want the olive oil so they don’t dry out before that.

Bake for another 20 minutes. Add two slabs of butter and then broil for 2-4 minutes (until skin is crispy - this is if you use bone in, skin on which I recommend!). Make sure chicken is 165 internal temperature. Enjoy!