Mediterranean Roasted Chicken Sheet Pan Dinner

Our slow-roasted chicken is a great one-sheet dinner with lovely herbaceous notes, thanks to our Mediterranean Seasoning! Easily comes together in about 20 to 30 minutes.

Ingredients

4 to 6 pieces of chicken legs or bone-in Chicken thighs
4 carrots
12 to 16 mini potatoes
4 cloves garlic, minced
1 onion, chopped
2 tbsp Hogtown Mediterranean seasoning
2/3 cup extra virgin olive oil
1/3 cup white wine vinegar
2 tbsp honey mustard
2 cups of chicken stock
1/2 tbsp sea salt
1/2 tsp fresh peppercorn

Instructions

Create the marinade for the chicken legs: Hogtown Mediterranean seasoning, garlic, onions, extra-virgin olive oil, white wine vinegar, honey mustard, sea salt, and pepper.
Coat the chicken with the marinade and let it sit for 30 minutes.
Set the oven to 375°F.
In a roasting pan, place mini potatoes and carrots at the bottom. Add the marinated chicken to the pan and add the chicken stock.
Cook in a 375°F oven, uncovered, for 1 hour. (Check on the chicken at the halfway point, as everyone's oven is different.)
The internal temperature of chicken should be at least 165°F.
At the 1-hour mark, remove the chicken from the oven and let it rest. There will be a good amount of liquid to create a gravy. Strain the liquid and use it as is, as a dip for the chicken or add flour to make a gravy. (see gravy recipe)

Gravy

In a small to medium pot, add 1/8 cup of all-purpose flour and blend it with cold stock. Whisk until all the flour is combined. Turn the burner on and add the pan drippings to the pot, stirring until they come to a boil over medium-high heat. As the liquid heats up, the flour will activate and thicken the liquid into a gravy.
You can add 2 tbsp of butter to enhance the depth of flavour.
Note: Ratio: 1/8 cup of all-purpose flour for every 2 cups of liquid. Use the dripping and add stock to top up your two cups