Sheet pan chicken is perfect for weeknight dinner.
Thisroasted chickenis truly something special.
Our Orange-Rosemary Roast Chicken masterfully navigates between savory and sweet.
Credit: Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
The vinegar, honey, and orange dressing drizzled over everything is an absolute game-changer.
The warm chicken and veggies soak it up, and the olives warm slightly from being scattered over everything.
A simple arugula or kale salad, or lightly sauteed fresh greens, would round out this meal.
(Do not remove baking sheet while oven preheats.)
Thinly slice 1 12 of the oranges; place in a large bowl.
Squeeze juice from remaining orange half into a small bowl to equal 2 tablespoons; set aside.
Add potato wedges and 14 cup of the rosemary leaves to orange slices; stir to combine.
Scatter potato mixture evenly over preheated pan; bake until starting to brown, about 15 minutes.
Meanwhile, season chicken evenly with 1 teaspoon of the salt and remaining 14 teaspoon pepper.
Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high.
Add chicken, skin side down; cook until deep golden brown, 5 to 7 minutes.
Turn chicken; continue cooking until golden brown on both sides, about 4 more minutes.
Transfer to baking sheet with potato mixture; return to oven.
Remove baking sheet from oven; scatter olives, scallions, and shaved cheese over chicken and potatoes.
Drizzle with juice mixture; sprinkle with remaining rosemary.
