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Sheet pan nordic chicken and vegetables

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


  1. 1

    Heat oven to 425°F.

  2. 2

    Clean vegetables and cut into equal sizes to assure uniform cooking. Place in a large bowl.

  3. 3

    Cut thighs in two. Add to the bowl of vegetables.

  4. 4

    Grind spices and mix with salt. Melt the fat until liquid.

  5. 5

    Sprinkle the spice blend and salt on the vegetables and chicken. Mix well. Pour on the melted fat and mix once more.

  6. 6

    Place on a sheet pan or two and put in the oven.

  7. 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.