This roast sheet pan chicken has a simple trick for the crispiest skin without having to pan sear. It’s a one dish wonder with zesty orange scented, olive flecked potatoes, too.
PREP: Preheat the oven to 425 F / 220 C. Line a sheet pan with parchment paper. Pat the chicken dry, paying special attention to the skin, then place skin down around the edges & in the corners of the parchment lined sheet.
ROAST: In a small bowl, mix together the granulated garlic, oregano, cumin, salt, paprika and black pepper. Zest the orange and stir the zest into the seasoning blend. Sprinkle 1 tablespoon of the seasoning blend over the meat of the chicken thighs, but not the skin. Slice the zested orange in half and place them cut side down on the sheet pan. Roast in the oven for 20 minutes.
SEASON: While the chicken roasts, peel and slice the red onion into evenly sized chunks, then add them to a mixing bowl along with the baby potatoes, avocado oil and the remaining seasoning blend. Toss to coat the vegetables evenly.
DRAIN: Remove the sheet pan from the oven and place on a trivet. Use tongs to turn over the chicken thighs so that they are now skin side up, remove them to a plate and season to taste with salt.Remove the orange halves. Carefully remove the parchment paper from the sheet pan and pour off the rendered chicken fat & juices into a ramekin or similar.
CRISP: Place the parchment paper back on the sheet pan & lay the chicken thighs around the edges again. Juice one of the orange halves over the vegetables & toss them to coat. Pile the vegetables into the middle of the sheet pan and spread them out into a single layer, reserving the bowl for later. Slide the sheet pan back into the oven and roast until the potatoes are tender and the chicken skin very crispy, about 20 – 25 minutes.
MARINATE: While the chicken and vegetables cook, juice the second orange half into the same bowl. Pull apart or roughly chop the olives & add those, too, along with the white wine vinegar and chopped herbs. Stir together so the olives marinate. If you like, add a little of the reserved fat & juices from the chicken, too.
REST: Once the chicken is crispy-skinned & golden, remove from the oven and let it rest on the sheet pan.Transfer the roasted potatoes & onions to the same bowl as the marinated olives and toss to coat. Let the potatoes absorb the marinating liquid while the chicken rests for a few minutes, then plate and serve.