Post by Loupy on Nov 1, 2018 19:34:32 GMT -7
Sheet Pan Chicken Dinner with Green Beans and Potatoes
From: Mary Younkin @ barefeetinthekitchen.com/sheet-pan-chicken-green-beans-potatoes-recipe/
This easy sheet pan dinner with baked chicken thighs, baby potatoes, and fresh green beans has become a favorite in many of your homes over the past two years.
This is such an easy dinner recipe and we make it at least once or twice a month. It only takes about 5 minutes effort to toss the chicken, potatoes, and green beans in a simple lemon and herb vinaigrette before being roasted until tender and crisp.
Prep time: 5 min
Cook time: 55 min
Total time: 1 hour
Makes: 5 servings
Ingredients
5 small bone-in chicken thighs (approximately 2 pounds)
1 pound small red potatoes halved
1 pound fresh green beans
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic minced
1 1/2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
Instructions
Preheat oven to 400°F.
Place the chicken, potatoes, and green beans on a large baking sheet.
Stir the olive oil, lemon juice, garlic together with all of the spices.
Drizzle the spice mixture over the meat, potatoes, and vegetables.
Use your hands to stir the pieces around a bit and make sure everything is well coated.
Be sure to leave the chicken skin-side up.
Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through.
The potatoes should be tender and slightly crisp and the green beans should be browned, crisp, and somewhat shriveled.
Enjoy!
Notes
If your potatoes are bigger than about 1-inch in size, you’ll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings.
This recipe can easily be doubled. Simply use two sheet pans. Depending on how your oven cooks, you may want to rotate the pans halfway through the cooking time.
From: Mary Younkin @ barefeetinthekitchen.com/sheet-pan-chicken-green-beans-potatoes-recipe/
This easy sheet pan dinner with baked chicken thighs, baby potatoes, and fresh green beans has become a favorite in many of your homes over the past two years.
This is such an easy dinner recipe and we make it at least once or twice a month. It only takes about 5 minutes effort to toss the chicken, potatoes, and green beans in a simple lemon and herb vinaigrette before being roasted until tender and crisp.
Prep time: 5 min
Cook time: 55 min
Total time: 1 hour
Makes: 5 servings
Ingredients
5 small bone-in chicken thighs (approximately 2 pounds)
1 pound small red potatoes halved
1 pound fresh green beans
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic minced
1 1/2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
Instructions
Preheat oven to 400°F.
Place the chicken, potatoes, and green beans on a large baking sheet.
Stir the olive oil, lemon juice, garlic together with all of the spices.
Drizzle the spice mixture over the meat, potatoes, and vegetables.
Use your hands to stir the pieces around a bit and make sure everything is well coated.
Be sure to leave the chicken skin-side up.
Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through.
The potatoes should be tender and slightly crisp and the green beans should be browned, crisp, and somewhat shriveled.
Enjoy!
Notes
If your potatoes are bigger than about 1-inch in size, you’ll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings.
This recipe can easily be doubled. Simply use two sheet pans. Depending on how your oven cooks, you may want to rotate the pans halfway through the cooking time.
