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Zesty Herb Sheet Pan Chicken

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Equipment

  • a Sheet Pan - duh

Ingredients
  

  • 1 - 6 to 7 lb. Roaster Chicken, broken down into breasts, quarters and wings
  • 2 - 1.06 oz. Packets McCormick Zesty Herb Marinade
  • Olive Oil - I have no idea how much, I used my sprayer and just coated everything
  • S.P.O.G. (Salt, Pepper, Onion Powder, Garlic Powder) - to taste
  • 1 ½ Cups Baby Carrots
  • 2 Cups Green Beans
  • 1 Medium White Onion, cut into 1 inch pieces
  • 1 Clove Garlic, minced
  • 1 ½ Cups Russet Potatoes, cut into 1 inch pieces
  • 1 Cup Sweet Potato, cut into 1 inch pieces

Instructions
 

  • Preheat oven to 425°F.
  • Spray or lightly coat chicken and vegetables with olive oil.
  • Season with Zesty Herb marinade packets and S.P.O.G.
  • Toss veggies around, and make sure the chicken is evenly coated. You don't want to have chunks of seasoning burnt onto the chicken. It just doesn't make for good food.
  • Throw everything on a sheet pan (line with foil or parchment for easy clean up) into an even layer. Single layer is even better, if possible. Be sure to keep the chicken pieces uncovered and skin side up to crisp up the skin, and make it just a little extra yummy. If they get covered with the veggie, they stay pail and never get to that level of golden brown goodness.
  • Slap that baby in the oven for 45 minutes to an hour, or until the chicken reaches an internal temperature of 165°F. (that's the temp you need to get to so to make sure you kill bacteria like Salmonella)
  • Let it sit for 5 minutes before serving, so you don't burn your face off