Garlic Chile Butter Sheet Pan Dinner with Carrots, Broccoli & Potatoes

by Katie Chin, Tastemaker in Residence

Ingredients

4-6 bone-in chicken thighs with skin on

1 pound baby gold potatoes, peeled & quartered

1/2 pound rainbow carrots, halved lengthwise

1/2 pound broccoli crowns, cut into small florets

1 red onion, sliced thin

Extra Virgin Olive oil

Salt & Pepper

Hatch Chile Garlic Herb Sauce:

1/2 cup unsalted butter, melted

2 tablespoons finely chopped roasted Melissa’s hatch chiles (see instructions on how to roast hatch chiles below)

1 tablespoon brown sugar

1 tablespoon lemon juice

4 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried cumin

1/2 teaspoon dried coriander

Instructions

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with non-stick spray or line with foil.

2. In a small bowl, whisk together the melted butter, chopped chiles, brown sugar, lemon juice, garlic, oregano, cumin and coriander. Season with salt & pepper to taste.

3. Place the chicken thighs. potatoes, carrots, brussel broccoli and red onion in a single layer onto the prepared baking sheet. Drizzle the potatoes, carrots, broccoli and red onion with olive oil and season with salt and pepper. Toss to coat.  Spoon the garlic herb sauce over the chicken thighs.

4. Place in the oven and cook for 25-28 minutes or until chicken reaches an internal temperature of 165 degrees F.

Serve immediately and garnish with fresh parsley if desired.

To roast Hatch Chiles:

Put on a  pair of rubber gloves.  Wash the chiles and pat dry.  Place peppers directly on a  grill/stove flame until the skin blisters and becomes slightly charred on all sides.  Once the skin is evenly charred, place hot roasted chiles in a paper or plastic bag, or a bowl covered with plastic wrap or a towel. Let the chiles “sweat” for 15 minutes. The steam will help loosen the skin.   Peel off the skin and dice the chiles.