By Halloween Tuesday. Josie ran around the block with Rashida and Ayanna, all three in detective costumes (she convinced them). Tyler walked with them at a distance. Justin was at a team event. Dave and I handed out candy.
Drove Wednesday, a short run.
Justin game Friday — the regional semifinal. GISH won. 32-17. Justin 25 carries, 197 yards, 2 TDs. Biggest game of his life. He was carried off the field by his teammates. He was laughing. He laughed. Justin laughed with his whole body on a football field and I saw it from the bleachers and I cried a little in public.
Book two at 80,000.
November 3 is Friday. Eleven years. I am ready. I will go to the cemetery with Amber and Justin and Gayle.
Sunday: roast chicken. Amber came home. Eight people at the table (her, Eli, Gayle, us, Tyler, Justin, Josie).
After a week that held Halloween costumes and a football field and a son laughing with his whole body, I needed Sunday to be quiet and full at the same time — and roast chicken is the only answer I know for that. Amber came home, and there were eight of us at the table, and I wanted the cooking to be easy enough that I could just be present for it. Sheet pan chicken is what I reach for when the week has already asked enough of me: one pan, real food, everyone fed.
Sheet Pan Dinner: Roast Chicken with Vegetables
Prep Time: 15 min | Cook Time: 50 min | Total Time: 1 hr 5 min | Servings: 8
Ingredients
- 4 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
- 1 1/2 lbs baby Yukon Gold potatoes, halved
- 3 large carrots, cut into 1-inch pieces
- 1 large yellow onion, cut into wedges
- 1 whole head garlic, cloves separated and unpeeled
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crumbled
- 1 lemon, halved
- 2 tablespoons fresh flat-leaf parsley, chopped (for serving)
Instructions
- Preheat the oven. Heat your oven to 425°F. Line a large rimmed sheet pan (18x13-inch) with foil and set aside.
- Season the chicken. Pat chicken pieces completely dry with paper towels — this is the key to crispy skin. In a small bowl, combine paprika, thyme, rosemary, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub each piece of chicken with 1 tablespoon of the olive oil, then coat evenly with the spice mixture. Set aside.
- Prep the vegetables. Toss the potatoes, carrots, onion wedges, and garlic cloves with the remaining 2 tablespoons olive oil, 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Spread in a single layer across the sheet pan.
- Arrange and roast. Nestle the seasoned chicken pieces on top of and between the vegetables, skin side up. Squeeze one lemon half over everything. Cut the remaining lemon half into slices and tuck among the vegetables. Roast for 45–50 minutes, until the chicken skin is deep golden brown and an instant-read thermometer inserted into the thickest piece reads 165°F.
- Rest and finish. Remove from the oven and let rest 5 minutes. Squeeze the roasted garlic cloves from their skins and scatter over the pan if desired. Sprinkle with fresh parsley and serve directly from the pan.
Nutrition (per serving)
Calories: 415 | Protein: 34g | Fat: 19g | Carbs: 24g | Fiber: 3g | Sodium: 490mg