Easy Adobo Chicken & Sheet Pan Vegetables

This quick and easy Adobo Chicken is sure to be a meal prep favorite! Using our own Adobo and Garlic Herb Pepper spice blends, you’ll be quick to add this to your weekly favorites.

Ingredients:

For the chicken:
4 boneless skinless chicken thighs
1.5 tablespoons TST “Natural Mystic” Adobo Blend
1 tablespoon TST “Fern Gully” Garlic Herb Pepper Blend
3 tablespoons avocado oil, reserving 1 tablespoon
1 teaspoon light soy sauce.

For the vegetables:
2 lb. red potatoes, halved
4 carrots, cubed
2 parsnips, cubed
1 onion, roughly chopped
1.5 tablespoons TST “Fern Gully” Garlic Herb Pepper Blend
2 teaspoons TST “Scotch on the Rocks” Smoked Scotch Bonnet Pepper Sea Salt
1 teaspoon smoked Paprika
1/4 cup or less avocado or other neutral oil such as olive. 

Instruction:

For Chicken:

1. Whisk together all marinade ingredients in a bowl and pour over chicken. Set aside and marinate for 10-15 minutes.
2. Heat a large nonstick pan over high heat. Once the pan is hot, add remaining oil. Add chicken presentation side down.
3. Sear chicken on one side until a golden brown crust is formed, about 2-5 minutes per side. Once color is achieved flip chicken thighs and repeat on opposite sides until internal temperature of 165ºF is reached.
4. Remove cooked chicken from pan and reserve in a covered dish until ready to serve.

For the vegetables:

1. While the chicken is marinating, prep vegetables and preheat oven to 350ºF.
2. Combine all ingredients in a large mixing bowl until evenly coated.
3. Arrange cut vegetables on a foil or parchment lined sheet pan and bake for 20 to 25 minutes or until all vegetables are tender.

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