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.
- 8-9 cups assorted, seasonal vegetables
- 4 chicken thighs
- 4 Tbsp Nordic Seasoning
- 1 ½ Tbsp salt
- 8 Tbsp duck or pork fat
Heat oven to 425°F.
Clean vegetables and cut into equal sizes to assure uniform cooking. Place in a large bowl.
Cut thighs in two. Add to the bowl of vegetables.
Grind spices and mix with salt. Melt the fat until liquid.
Sprinkle the spice blend and salt on the vegetables and chicken. Mix well. Pour on the melted fat and mix once more.
Place on a sheet pan or two and put in the oven.
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.