The secret ingredient is always love.
Sheet pan dinners are all the rage but they have been around for generations of home cooks feeding their families. Anything can be combined on a sheet pan for a one-pan dinner as long as most ingredients will cook in about the same time. Chopping ingredients in similar sizes is important for even cooking and providing some fats for nice roasting is key to success. I have been frustrated to see fussy sheet pan recipes popping up that require ingredients to be cooked on 2 pans at different temperatures or time settings. Sort of defies the whole purpose in my eyes!
In this combination I started by creating a bed of fresh thyme on a lined sheet pan then placed 9 chicken thighs on top. I love thyme with chicken but fresh thyme always tends to burn so I put in under the chicken to get the flavor and avoid the burn. I seasoned the boneless, skinned thighs with a commercial blend of poultry spices(Weber’s Beer Can Chicken Blend). Your favorite will do. I scattered a whole cauliflower divided into chunky florets, around the chicken. We have been substituting this power food as a starch in much of our winter cooking. 3 shallots were sliced and distributed over the top of the whole dish. I tucked some of the shallots under each chicken thigh as well. I then studded the dish with about 3 dozen red seedless whole grapes and 3 ounces of prosciutto, chopped(you could substitute pancetta or chopped bacon). Bake at 425F for 40 minutes. Finish the dish with a drizzle of balsamic vinegar for a shot of brightness. Roasting grapes caramelizes their sugars so they impart a burst of sweetness and are absolutely divine in contrast with the salty prosciutto. Make sure to scrape all the tasty bits on the bottom of the pan. Fast, easy and with oh soooo good sweet and savory notes and a super quick clean up. My kind of weeknight cooking!