Jonathan Chodosh

Prep time:
Cook time:
1 Rating
Easy as 1-2-3


  • 12 bone-in, skin-on chicken thighs
  • 2 zucchini
  • 1 extra large eggplant
  • Fresh tomato
  • Half an onion, sliced
  • Olive oil
  • 3/4 packet French Herb Sea Salt


  1. Preheat oven to 400
  2. Chop your veg into even pieces and lay on your sheet pan
  3. Drizzle with olive oil and sprinkle with French Herb Sea Salt
  4. Lay chicken on top and pat off excess moisture with a paper towel to ensure crispy skin and sprinkle some more French Herb Sea Salt on each individual chicken thigh
  5. Cook for a half hour and check to see if your veggies are done to your liking.


In a rush? Has your sheet pan seen better days?

This recipe also works well in a dutch oven or pot. I like to keep the veggies on one layer with the chicken on top; my kids appreciate eating distinct foods, even when they are cooked in the same pot.

To make this shift, sauté your veg for a few minutes, add a half a cup of water, layer your chicken on top and bring to a boil. Cook covered on medium for about 15 minutes or until your chicken reaches an internal temperature of 160 F.