Having spent a lot of time in the kitchens, both for work and personal reasons (a girl has got to eat), it’s only natural I have favorites tools and gadgets and oxo happens to be one the brands I’ve loved for years. I was happy to receive a box of oxo tools to help me in executing this flavorful, sheet pan supper with chicken and vegetables.

In the box, I found the following:

Chef’s Precision Digital Instant Read Thermometer: The Instant Read Thermometer provides quick, accurate measurements for cooked meat. The pivoting head allows reading temperature from any angle.

Silicone Roasting Rack: elevates food above fat and liquid for healthier cooking and allows air to circulate around food for faster, more even roasting.

Flavor Injector: inject marinades and other flavorings into meat for delicious flavor and juiciness. Two needles for thick and thin marinades store inside injector tube when not in use.

Good Gravy Fat Separator: Easily separates the fat for healthier gravies, soups and sauces
Non-Stick Pro Half Sheet Jelly Roll Pan: Square-rolled edges add reinforcement for structure, strength and durability

Time to get to work and prepare a meal for your family, or perfect for packed lunches for a week.

Sheet Pan Roasted Chicken with Vegetables

Marinate:
1/4 cup fresh lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
2 garlic cloves, grated
1 tablespoon minced fresh thyme leaves
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper

Chicken and Vegetables:
1 1/2 pounds boneless, skinless chicken thighs, trimmed
4 carrots, peeled and cut into bite-size pieces
2 parsnips, peeled and cut into bite-size pieces
1 red onion, cut into bite-size pieces
1 pound Brussels sprouts, halved (or whole if small)

1. Preheat oven to 450 F.

2. White together marinate ingredients and pour half into the flavor injector. Gently insert the injector into each chicken thigh and slowly inject with marinate. Transfer chicken thighs on top of the silicone roasting racks set inside the baking sheet pan.

3. Use the remaining marinate to toss with vegetables and spread in a single layer around the roasting racks. Roast in the oven for 30-35 minutes, turning vegetables halfway through, until caramelized and until the chicken registers 165 F on the instant-read thermometer.

Time to eat!

Thank you, oxo for letting me play with your tools in my kitchen!cipe