Sheet Pan Chicken Supper

  • 4-6 chicken quarters
  • 4 medium baking potatoes, cut into chunks
  • 4 zucchinis, cut into chunks
  • 4 yellow squash, cut into chunks
  • 4 teaspoons salt
  • 2 teaspoons coarse black pepper
  • 1 teaspoons garlic powder
  • 1 teaspoon coriander
  • 4 tablespoons olive oil
  • 4 whole jalapenos
  • 1/2 cup butter, cut into 1 tablespoon pats

Heat oven 425 degrees F.  Place chicken in the center of the pan; set aside.  

In a small bowl or cup stir together salt, black pepper, garlic powder, and coriander.  

In a large bowl, toss the zucchini and the yellow squash with tablespoon olive oil.  Sprinkle 1 tablespoon of seasoning over the vegetables and toss until completely coated.  Arrange the vegetables on one side of the chicken.

In the same bowl, toss the potato chunks with a tablespoon of olive oil.  Sprinkle 1 tablespoon of seasoning and toss until completely coated.  Arrange potatoes on the other side of the chicken.

Place whole jalapenos in between chicken and vegetables.

Season the remainder of the seasoning over the chicken.  Add more if needed.

Place sheet pan in the oven.  Roast chicken for 20 minutes. Remove from the oven and turn chicken and the vegetables.  Return to the oven and roast the chicken and vegetables for 20 minutes.  

Remove the sheet pan from the oven and place a tablespoon of butter on the chicken and brush melted butter on the chicken.  Let rest before serving.

Place tablespoons of butter across the potatoes and toss.  Do the same with the vegetables.  

Cut the meat and serve with the vegetables.  Add more salt and pepper to taste.