Sheet Pan Anchovy Chicken with Roasted Root Vegetables

1.Preheat your oven to 220°C (425°F). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2.In a medium bowl, prepare the marinade by whisking together the minced anchovies, minced garlic, lemon zest, lemon juice, 3 tablespoons of olive oil, oregano, black pepper, and red pepper flakes (if using).

3.Add the cut chicken thighs to the marinade bowl. Toss thoroughly until every piece is well coated. Set aside to marinate while preparing the vegetables.

4.In a separate large bowl, combine the potato chunks, carrot pieces, and red onion wedges. Drizzle with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Toss until the vegetables are evenly coated.

5.Spread the seasoned vegetables in a single layer on one half of the prepared baking sheet, ensuring they have space to roast and not steam.

6.Arrange the marinated chicken pieces on the other half of the baking sheet, ensuring they are also in a single layer and not overcrowded.

7.Place the sheet pan in the preheated oven and roast for 20 minutes.

8.After 20 minutes, carefully remove the pan. Use tongs to flip the chicken pieces and stir the vegetables to promote even browning. Return the pan to the oven.

9.Continue roasting for another 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F) and the vegetables are tender and slightly caramelized at the edges.

10.Remove from the oven. Garnish generously with fresh chopped parsley before serving directly from the pan.