This easy sheet pan dinner has everything you need for a satisfying weeknight meal: a crisp whole chicken, roasted sweet potatoes, wilted arugula and large croutons that get their wonderful flavor from being tossed with the juices from the chicken and the vinaigrette.
Sheet Pan Chicken with Sweet Potatoes and Arugula
- 1 chicken (about 4 1/2 lb./2.25 kg)
- 5 Tbs. (3 fl. oz./80 ml) olive oil
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- Kosher salt and freshly ground pepper
- 3 small sweet potatoes (about 1 1/2 lb./750 g), peeled and cut into 1-inch (2.5-cm) pieces
- 1 large red onion, cut into 6 wedges
- 1/2 loaf crusty Italian bread, cut into 1 1/2-inch (4-cm) cubes (about 3 cups/185 g)
- 3 cups (3 oz./90 g) packed baby arugula
- 2 Tbs. red wine vinegar
- 1/4 cup (1 1/2 oz./45 g) dried currants
1. Preheat an oven to 400°F (200°C). Line a baking sheet with aluminum foil.
2. Brush the chicken with 2 Tbs. of the olive oil and place, breast side up, in the center of the prepared pan. Sprinkle the chicken with the oregano and thyme, and season generously with salt and pepper. Roast for 20 minutes.
3. In a medium bowl, toss together the sweet potatoes, onion and 2 Tbs. of the oil. Arrange in a single layer around the chicken. Season the vegetables with salt and pepper, return the pan to the oven and roast until the vegetables begin to soften, about 45 minutes, then stir the vegetables.
4. In a bowl, toss together the bread and the remaining 1 Tbs .oil, and season with salt and pepper. Scatter the bread all over the pan. Continue roasting until the bread is toasted, the chicken is opaque throughout, and the vegetables are fork-tender, about 10 minutes longer.
5. In another medium bowl, toss together the arugula and vinegar. Remove the baking sheet from the oven and carefully transfer the chicken to a cutting board and allow to rest. Immediately, while the vegetables are still hot, add the arugula to the sheet pan. Sprinkle the currants on top and gently toss the arugula with the vegetables and bread, allowing the arugula to wilt slightly.
6. Transfer the salad to a serving platter. Carefully cut the chicken into 10 pieces and arrange the pieces on top of the salad. Serve immediately. Serves 4 to 6.
Recipe adapted from Williams Sonoma Sheet Pan Suppers Cookbook, by Kate McMillan