Name: Sheet Pan Glazed Chicken with Red Potato and More!
Ingredients: 1½ pounds red potatoes (cut into ¼"-thick slices); 1 red pepper (seeded and cut into ½"-thick slices); 1 broccoli crown (cut into bite-sized florets, approximately 2 cups); 1 tablespoon fresh sage (finely chopped. Or 1½ teaspoons dried sage); 2 teaspoons paprika; ½ teaspoon ground allspice; ⅛ teaspoon cayenne pepper (or chili powder); ¼ cup olive oil (divided); ¼ cup tamari (or soy sauce); 1 tablespoon cider vinegar; 2 tablespoons honey (or agave); 4 garlic cloves (peeled and minced or grated); 2 teaspoons ground coriander; 1 teaspoon Aleppo pepper; 3½ pounds bone-in chicken thighs (skin on or off is your choice); salt; pepper

Preheat the oven to 425°, and place a rack in the center of the oven. Place a piece of parchment paper in a sheet pan, and set aside
In a large bowl, combine the red potato, red pepper, broccoli, sage, paprika, allspice, and cayenne with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Place this in a pile on the sheet pan. Don’t clean the bowl yet
In that bowl, combine 2 tablespoons of olive oil, tamari, cider vinegar, honey, garlic, coriander, and Aleppo pepper. Sprinkle with salt. Add in the chicken, and combine
Place the chicken onto the sheet pan, in one layer. It can be touching, if needed. Spread the potato/pepper/broccoli mixture around the rest of the pan
Roast for 25-35 minutes, or until cooked through

Sheet Pan Glazed Chicken with Red Potato

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