Jambalaya on a Sheet Pan

1. Preheat oven to 450°F. On a large, heavy rimmed baking sheet, toss potatoes, corn, onion and thyme with one-half of the oil. In a small bowl, combine paprika, garlic powder, sugar, cayenne, salt, pepper and oregano.
2. In a bowl, combine chicken, remaining one-half of oil and two-thirds of paprika mixture. Sprinkle remaining one-third of paprika mixture over vegetables and nestle in the chicken, making sure chicken is touching sheet and vegetables are spread in a single layer.
3. Roast for 10 minutes then reduce oven temperature to 425°F. Roast until chicken is cooked and vegetables are tender and slightly caramelized, 20 to 25 minutes.
4. Nestle in sausage and shrimp and brush shrimp with melted butter (if using). Return to oven and roast until shrimp is cooked, about 10 more minutes.
5. Sprinkle with parsley and serve with lemon wedges to squeeze over.

Chef’s Tip: To chop parsley like a pro and avoid a clumpy mess, let it dry completely. After a thorough washing and spin dry, spread parsley on a kitchen towel then roll it up, lightly pressing to absorb any excess water. Let stand in the towel for 10 minutes then unroll. Hold the stems and cut at an angle at tender stems; chop with a sharp chef’s knife.