This is a very easy weeknight dish, though we happened to have it on the weekend this time . You place all your desired ingredients in a baking tray, and let it do it’s thing on it’s own while you do everything else you have to do.

There are many variations on tray bakes, but they are a staple of any working parent’s repertoire. This was tonight’s version.

This was just enough for 2 adults and 2 small children. Adjust your amounts accordingly.

Tray Baked Herb Chicken and Potatoes

4 chicken thighs, skin removed and any fat trimmed
1 medium sweet potato, sliced in half, each half cut crosswise into thick slices
2 medium white potatoes, sliced in half, each half cut crosswise into thick slices
1 onion, cut into wedges
4 cloves garlic, peeled and slightly smashed
1 teaspoon Penzey’s Tuscan Sunset blend (or your favorite Italian seasoning blend)
1 teaspoon dried rosemary (I like to crush them slightly by rubbing between my palms, before sprinkling on the chicken)
1 sazon packet
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon curry
Salt and pepper to taste
2 tablespoons mild cooking oil

Preheat oven to 425 F.

Place chicken pieces in baking dish. Place potatoes and onions around chicken.

Add the rest of the ingredients. Toss the chicken and potatoes with the rest of the ingredients.

Bake for 45 minutes, or till chicken and potatoes are done.

Serve with rice.