Chicken Sheet Pan Dinner

We have been doing a lot of virtual wine tastings of late. Each of them takes about an hour, so our standard format is to have some nibbles while the virtual tasting is underway, and leave something unattended in the oven during the tasting itself. Because the duration of the tasting can vary - they are usually an hour, but they have been known to overrun, we want to make sure that the main dish can tolerate a bit longer in the oven than would be ideal.

Also, we don't want a mountain of dishes. It's bad enough having 4 wineglasses per person. Often the tasting will have at least one white or rose wine, and some reds. So, the dish must be versatile enough for that too. Enter chicken legs (thighs and drumsticks). 

Ingredients

3T Olive oil

4 Medium yellow onions (about 3lbs) chopped (not finely diced)

3 Leeks, washed and sliced thinly

2 Fennel bulbs diced to the same size as the onions

8 large carrots (about 3lbs) sliced in medallions of about 1/2 inch thick (15mm)

4 Garlic cloves, thinly sliced.

4 Chicken drumsticks

4 Chicken thighs 

1/2t Baking powder

1T Kosher salt

2 Preserved lemons, finely diced

1 T smoked paprika

Freshly ground black pepper to taste

Method

The vegetables and the chicken will all (eventually) be cooked in the same pan. But the vegtables will take considerably longer, especially once the chicken is on top.

Heat the oven to 350F and make sure that you have a rack on the middle shelf.

In a roasting pan (yeah, I know this is entitled a sheet pan dinner, but the vegetables are really too deep for that) heat the oil, and when shimmering add all of the vegetables. Stir the vegetables until well coated and saute gently until the oven is hot.

When the oven is hot put the vegetable pan into the oven, and then prepare the chicken. The vegetables will stay in the oven about 20 minutes before the chicken goes in.

Pat the chicken dry. Under its skin rub the preserved lemons (making sure that the lemon gets as far back in the joints as possible).

Rub the salt, paprika,  and pepper into the meaty side of the chicken parts. Mix the baking powder into the salt and rub into the skin side. This helps the skin crisp up. Lightly oil the chicken on the skin side.

Leave the chicken to air dry. With one hour to go, nestle the chicken skin side up on top of the vegetables. Return the dish to the oven and enjoy the tasting!

I typically head to the kitchen to take the temperature of the chicken at around 45 minutes into the tasting. If it has reached 170F or so, I simply turn the oven off. The vegetables will be cooked as well, and the dish just stays warm

Serve over rice - again because that's easy, especially if you have a rice cooker. But even if not, it is not much effort. We made saffron rice for this dish, and served on a platter.