Post by Loupy on Sept 10, 2017 1:31:33 GMT -7
SHEET PAN ROASTED CHICKEN AND VEGETABLE
From: Carrie Vitt @ deliciouslyorganic.net/easy-one-pan-roasted-chicken-vegetables-recipe/
I’ve got another one pan dinner for you! With school starting back up, I know your family schedule can feel a little crazy, so I hope you’ll find this simple recipe super helpful. You can be loose with the vegetable measurements and use whatever you have on hand, or that's in season.
Prep time: 15 min
Cook time:50 min
Total time: 1 hr, 5 min
Serves: 4
Ingredients
4 bone-in, skin-on chicken breasts
6 medium, red potatoes, cut into bite-size pieces
1 red onion, cut into wedges
1 bunch green beans
4 tablespoons ghee, duck fat, tallow, or lard, melted
Celtic sea salt
Freshly ground black pepper
1 bunch baby broccoli
1 pint cherry tomatoes
1/4 cup chopped flat-leaf parsley
Instructions
Preheat the oven to 400 degrees F and adjust the rack to the middle position.
Place the chicken breasts, potatoes, onion and green beans on a baking sheet lined with parchment paper.
Using a pastry brush, brush the chicken and vegetables with ghee.
Sprinkle with sea salt and black pepper.
Roast for 35 minutes.
Remove the sheet pan from the oven and add the broccoli and cherry tomatoes to the pan and brush with ghee.
Place pan back in the oven and roast for an additional 15 minutes, or until vegetables are just turning golden brown and chicken is cooked through.
Sprinkle with flat leaf parsley and serve.
From: Carrie Vitt @ deliciouslyorganic.net/easy-one-pan-roasted-chicken-vegetables-recipe/
I’ve got another one pan dinner for you! With school starting back up, I know your family schedule can feel a little crazy, so I hope you’ll find this simple recipe super helpful. You can be loose with the vegetable measurements and use whatever you have on hand, or that's in season.
Prep time: 15 min
Cook time:50 min
Total time: 1 hr, 5 min
Serves: 4
Ingredients
4 bone-in, skin-on chicken breasts
6 medium, red potatoes, cut into bite-size pieces
1 red onion, cut into wedges
1 bunch green beans
4 tablespoons ghee, duck fat, tallow, or lard, melted
Celtic sea salt
Freshly ground black pepper
1 bunch baby broccoli
1 pint cherry tomatoes
1/4 cup chopped flat-leaf parsley
Instructions
Preheat the oven to 400 degrees F and adjust the rack to the middle position.
Place the chicken breasts, potatoes, onion and green beans on a baking sheet lined with parchment paper.
Using a pastry brush, brush the chicken and vegetables with ghee.
Sprinkle with sea salt and black pepper.
Roast for 35 minutes.
Remove the sheet pan from the oven and add the broccoli and cherry tomatoes to the pan and brush with ghee.
Place pan back in the oven and roast for an additional 15 minutes, or until vegetables are just turning golden brown and chicken is cooked through.
Sprinkle with flat leaf parsley and serve.
