Sheet-pan dinners are so easy! There are infinite variations on a theme: protein + veggie + starch, or protein + veggies, or just veggies.
For this version Chez Glenn* uses boneless skinless chicken thighs, one zucchini halved and scored, two small potatoes sliced thinly, and a bunch of green onions.
He put some grainy mustard inside the folded chicken pieces, drizzled everything with EVOO, added salt and pepper.
Bake at 450 F for 15 minutes (20 minutes if you use bone-in), and then sprinkle with freshly squeezed lemon juice, capers and dried chives. Leftovers taste great the next day for lunch.
* Chez Glenn is not a chef…he’s my retired husband!