Sheet pan nordic chicken and vegetables
We have a soft spot for fall vegetables such as golden beets, parsnips and carrots but, feel free to choose any seasonal vegetables that can be oven-roasted. The same combination of vegetables, spices and fat is also ideal when fashioned into a papillote for your next summer BBQ.
Ingredients
- 8-9 cups assorted, seasonal vegetables
- 4 chicken thighs
- 4 Tbsp Nordic Seasoning
- 1 ½ Tbsp salt
- 8 Tbsp duck or pork fat
Method
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1
Heat oven to 425°F.
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2
Clean vegetables and cut into equal sizes to assure uniform cooking. Place in a large bowl.
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3
Cut thighs in two. Add to the bowl of vegetables.
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4
Grind spices and mix with salt. Melt the fat until liquid.
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5
Sprinkle the spice blend and salt on the vegetables and chicken. Mix well. Pour on the melted fat and mix once more.
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6
Place on a sheet pan or two and put in the oven.
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7
Roast for 30 minutes and pivot the sheet pan so that it cooks evenly. Reduce to 375°F and cook for another half hour. Serve.
