Harvest Sheet Pan Dinner
1 lb. yukon gold potatoes, cut into 1 1/2” pieces
1 small head cauliflower, cut into 1 1/2” pieces
2 gala apples, cut into 1 1/2” pieces
1/2 red onion, cut into 1” pieces
1/2 c. The Tasteful Olive Cold Smoked infused olive oil, divided
3 T. Italian seasoning, divided
Salt and Pepper, to taste
4 bone-in, skin-on chicken thighs (about 2 1/2-3 lb.)
1/4 c. The Tasteful Olive Gala Apple dark balsamic vinegar
Preheat the oven to 400. Place the potatoes, cauliflower, apples, and red onion in a single layer on a large sheet pan and drizzle ¼ c. olive oil on top. Season with 2 T. Italian seasoning, salt, and pepper, and toss to combine.
Place the chicken thighs on top of the vegetables and season with the remaining ¼ c. olive oil, 1 T. Italian seasoning, salt, and pepper. Place the pan in the oven and roast for 20 minutes. Remove the pan from the oven, toss the vegetables around then continue cooking for another 20 minutes, or until the internal temperature of the chicken reaches 165 degrees.
While the chicken and vegetables are in the oven, place the balsamic in a small pot, bring to a boil, and reduce to a simmer for 5 minutes. Drizzle the reduction over the chicken and vegetables before serving.
