A cookie sheet can be your best friend, letting you cook an entire meal quickly using a single pan. (Line it with foil and cleanup is a snap.) With a tiny bit of prep, dinner is set in 30 minutes—and is pretty enough to go straight from oven to table.
1-2 tbsp sriracha (see Tip below)
4 tbsp extra-virgin olive oil, divided
2 tsp sweet smoked paprika
½ tsp ground cumin
1½ lbs boneless chicken thighs (750 g)
1½ lbs sweet potatoes, peeled, quartered, and cut into scant ½” slices (750 ml)
Kosher or sea salt and black pepper
4 green onions, cut into thirds and thinly sliced lengthwise
3 cups baby arugula or baby spinach, packed
Chopped fresh dill (optional) and lemon slices (for garnish)
1. Combine Sriracha, 3 tbsp oil, paprika, and cumin (can be done several days ahead and stored at room temperature in a sealed jar). In a large bowl, season chicken and potatoes generously with salt and pepper, and pour in Sriracha mix, tossing to coat well (can be done up to 8 hours ahead; cover and keep chilled).
2. Preheat oven to 425°F. Line rimmed cookie sheet with foil. Place chicken and potatoes on pan in a single layer. Roast in oven for 15 minutes. Turn chicken and potatoes and cook 5 minutes more.
Toss green onions with remaining olive oil and a little salt. Add to baking pan, and stir to combine. Cook 5–10 minutes longer, until chicken is cooked through and potatoes are tender.
4. Remove from oven, and stir in greens. Sprinkle with dill, if using, and garnish with lemon. Serve from the pan. Serves 4.
TIP No Sriracha? Use 2 tbsp ketchup and 1/2 tsp (or more) of hot pepper sauce.