One Pan Chicken with Pineapple and Veggies

one pan chicken with pineapple and veggies

Ingredients

• Preheat oven to 400
• 4 organic chicken thighs (about 2 to 2 ½ pounds), skin on, bone in
• 4 tsp. McCormick's Asian Perfect Pinch, divided
• 2 tsp. sea salt, divided
• 2 tsp. coarse ground pepper, divided
• 2 cups baby potatoes, cut in quarters
• 2 cups sweet onions, cut in bite size pieces
• 8-10 mini peppers, cut in about ½" rounds, multi-color, stems cut off
• 3 cups Dole Sunshine Pineapple Chunks, drained well, patted dry somewhat

Instructions

1. Line a large cookie sheet with parchment paper.
2. Rinse and pat dry the chicken with paper towels. Put in a large mixing bowl. Liberally coat the chicken with cooking spray (canola or olive oil).
3. In a small bowl, combine the Asian Perfect Pinch spice, salt and pepper. Sprinkle half of this mixture on the chicken. Massage for a few minutes into the meat.
4. Place the meat on about one-third of the cookie sheet. Give the chicken pieces another coating of cooking spray.
5. In another large mixing bowl, combine the potatoes, onions, peppers and pineapple chunks. Liberally coat them with cooking spray. Toss and blend.
6. Sprinkle on the remaining spice/salt/pepper mixture and toss and coat the veggies and pineapples. Give pineapples/veggies another coating of cooking spray.
7. Spread them on the remaining part of the cookie sheet. Cover with double foil tucking around the sides of the pan.
8. Roast in a preheated 400 oven 40 minutes. Remove the foil, return to the oven and cook another about 20 to 25 minutes to brown the chicken and veggies. Remove and recover with the foil. Let the chicken rest about five minutes before serving.

Notes

Garnish with dried or fresh parsley. Looks real pretty!

You can turn on the broiler for a couple of minutes to brown if you want more golden brown and crisp on the chicken and veggies/pineapples.

Internal temperature of chicken should be 165.

https://allyskitchen.com/one-pan-chicken-with-pineapple-and-veggies/