Adobo Sheet Pan Chicken Dinner

When it come to sheet pan dinners, I am usually not a huge fan. Most of the time the sheet pan is too crowded, items of food cook at different rates, things get soggy, and the seasoning is boring. However, I make the exception for this adobo chicken sheet pan dinner. It uses produce and meat that cook at the same rate, has incredibly tasty seasoning, and all the flavors and textures come together amazingly!

Key Ingredients and Substitutions:

• Skin on chicken thighs – I love skin on chicken thighs for this recipe because the fat from the skin renders and flavors the vegetables and potatoes beneath it. If you don’t like the skin, you can do skinless chicken thighs. I do not recommend substituting with chicken breast because it will dry out.
• Adobo seasoning – buy an adobo blend that is salt free so you can control the salt levels. I love Burlap and Barrel’s Adobo spice, but you can also find others at amazon or grocery stores.
• Yams / sweet potatoes – this potato is great for a sheet tray meal because it takes around 30 minutes to cook and stays moist. You can also use Japanese sweet potatoes, purple potatoes, or other sweet potatoes of choice.
• Bell peppers- any color bell pepper works for this recipe. You can also use a pablano pepper or any pepper of choice.
• Red onions – make sure to slice these kind of thicker, they cook the fastest out of anything in this bunch. You can also substitute for any onion of choice.