It’s Team Member Tuesday! 👀🔥 We’re kicking off a new series where every Tuesday, we’re putting one of our Dan-O’s team members in the spotlight, and this week, we’re cooking up a sheet pan chicken dinner. Chicken thighs, roasted vegetables, Dan-O’s, and one pan. That’s it. Easy dinner, big flavor, and not a sink full of dishes afterward. 😂 Stay tuned every Tuesday to see who from the Dan-O’s team is cooking next! Get the recipe here: Ingredients 2 tbsp Dan-O’s Italian-O Seasoning, divided 2 tbsp Dan-O’s Tac-O Seasoning, divided 2 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic), divided 1 packet Dan-O’s Dips Dill, divided 1 tbsp Dan-O’s Lemon Pepper Seasoning, optional, for finishing 1 1/2 lb boneless, skinless chicken thighs 1 lb Baby Dutch potatoes, rinsed and halved 3 cups broccoli florets, rinsed 1/3 cup olive oil, plus a small splash more if needed 4 tbsp lemon juice, divided 2 tbsp Dijon mustard 1 1/2 cups sour cream or Greek yogurt 1/4 cup grated Parmesan cheese (Cheesoning as a substitute) Preparation Instructions Preheat the Oven and Make the Marinade: Preheat the oven to 400°F. In a bowl, whisk together the olive oil, 2 tbsp lemon juice, Dijon mustard, 1 tbsp Dan-O’s Italian-O Seasoning, 1 tbsp Dan-O’s Tac-O Seasoning, 1 tbsp Dan-O’s SPG Tri-O, and 1/2 packet Dan-O’s Dips Dill. If the marinade is too thick, add a small splash of olive oil and whisk again. Marinate the Chicken: Reserve about 3–4 tbsp of the marinade for the potatoes and broccoli. Add the chicken thighs to the remaining marinade and toss until they are fully coated. Cover and refrigerate for 30 minutes. Prep and Start the Potatoes: Add the halved potatoes to a sheet pan without parchment paper so they can get a good crust while roasting. Drizzle most of the reserved marinade over the potatoes, saving a small amount for the broccoli. Toss the potatoes until coated, then spread them into an even layer. Bake for 15 minutes. Prep the Broccoli: While the potatoes cook, cut the broccoli into small florets, if needed, and rinse well. Set the broccoli aside until the potatoes finish their first bake. Add the Chicken and Broccoli: Remove the sheet pan from the oven and push the potatoes to one side. Place the marinated chicken thighs in the center of the pan and lay them flat so they cook evenly. Add the broccoli to the open side of the pan, then drizzle the remaining reserved marinade over the broccoli. Return the pan to the oven and bake for 15 minutes. Make the Parmesan Herb Sauce: While the sheet pan dinner cooks, add the sour cream or Greek yogurt to a bowl. Stir in the rest of the lemon juice, Dan-O’s Tac-O Seasoning, Dan-O’s SPG Tri-O, Dan-O’s Italian-O Seasoning, and Dan-O’s Dips Dill, then add the Parmesan cheese. Mix until smooth and creamy, then refrigerate until ready to serve. Toss and Finish Baking: After the chicken and broccoli have baked for 15 minutes, remove the pan from the oven. Toss the potatoes and broccoli in the pan juices, but leave the chicken in place. Return the pan to the oven and bake for another 8–10 minutes, or until the chicken reaches an internal temperature of 165°F. Serve It Up: Let the chicken cool slightly, then plate it with the potatoes and broccoli. Add a big scoop of the Parmesan herb sauce for dipping or drizzle it over the top. Finish with Dan-O’s Lemon Pepper Seasoning, if using. Serve hot and Yum Yum Get Ya Sum! - @danosseasoning