Recipe by Faigy Grossmann

Quick-and-Easy Sheet Pan Dinner (Pargiyot, Peppers, and Potatoes)

add or remove this to/from your favorites
Meat Meat
Easy Easy
6-8 Servings

No Allergens specified

1 Hour

This is a tale of two sisters.

One sister meticulously plans a weekly menu every Sunday and has a devout following of friends and family who use that menu.

And then there’s me. I can’t even seem to follow along when it’s all laid out for me.

There are some (rare) days when I think about what to make for dinner early in the day. I even sometimes pull out a cookbook and follow a recipe. On those days, I buy the groceries and get the food cooked and ready before the kids walk in from school. But most days are a marathon. I make a quick stop at the supermarket on my way home at three or four o’clock and grab some ingredients that will hopefully turn into a nourishing dinner in about an hour. I look for ingredients with minimal prep time and short cooking time and try to use flavors that are familiar enough that everyone will find at least one thing they like.

Follow me as I give you a peek into what a weeknight dinner might look like. This chicken was inspired while talking dinner plans with my friend Sefi. Super simple yet so full of flavor!


Honey-Garlic Pargiyot

  • 3 and 1/2 pounds (1.59 kilograms) pargiyot

  • 1 teaspoon Pereg Smoked Paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 tablespoon onion soup mix

  • 2 tablespoons oil

  • 1/2 cup honey-garlic sauce

Smashed Baby Potatoes

  • 3 pounds (1.36 kilograms) baby potatoes

  • 3 tablespoons oil

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

Herby Baby Peppers


Prepare the Pargiyot


Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line three baking sheets with Gefen Parchment Paper.


To prepare the pargiyot, combine spices and oil in a bowl. Add cleaned chicken and coat well. Allow to sit for at least 15 minutes.


Place pargiyot on a baking sheet (or in a Pyrex dish) and brush generously with honey-garlic sauce.

Prepare the Potatoes


Fill a pot with salted water and bring baby potatoes to a boil. Allow to cook until fork-tender. When potatoes are cooked, drain and season well with oil and spices.


Lay potatoes on a baking sheet. Top with a piece of parchment paper and, using a glass or other heavy, flat-bottom utensil, smash the potatoes so that they break and flatten slightly. Remove the top sheet of parchment paper.


Top potatoes with crispy fried onions and spray generously with cooking spray.

Prepare the Peppers


Mix oil, garlic, parsley, basil, salt, and pepper in a small bowl. Lay baby peppers on a baking sheet and coat generously with seasoned oil.


Place chicken, potatoes, and peppers into the oven and bake for 30–40 minutes. Rotate the pans halfway through for even cooking.


Kitchen shears are the most efficient way to clean the extra fat and sinews off the pargiyot.
Quick-and-Easy Sheet Pan Dinner (Pargiyot, Peppers, and Potatoes)

Please log in to rate


Notify of
Oldest Most Voted
Inline Feedbacks
View all comments
Stacey Silverman
Stacey Silverman
26 days ago

Honey garlic sauce? I guess crushed garlic added to honey can do in a pinch?

Mark your comment as a question
Avigael Levi
Reply to  Stacey Silverman
24 days ago

Yes, or you can follow the recipe for Honey Garlic Sauce from this link https://www.kosher.com/recipe/honey-garlic-chicken-7911

Daphna Roth
Daphna Roth
27 days ago

Bone in or boneless pargiot? With skin or without?

Avigael Levi
Reply to  Daphna Roth
24 days ago

Whatever you prefer. I would do boneless, without skin.