ROSEMARY CHICKEN SHEET PAN DINNER
Sheet-pan dinners are all the rage recently, and I love them especially because there’s so little cleanup afterwards. It’s such a good feeling to put an appetizing dinner on the table, and not see the sink piled high with pots. And I know that a family with kids will definitely enjoy this!
- 6-8 thick chicken cutlets, pounded flat
- 5 Yukon gold potatoes, chunked
- 2 Tbsp olive oil, divided
- salt and pepper, to taste
- 3 cloves garlic, minced
- ¼ tsp oregano
- 2 tsp thyme (preferably fresh)
- 1 Tbsp paprika
- 4 rosemary sprigs
- 6 lemon slices
- 2 handfuls of string beans, trimmed
Preheat oven to 350°F (175°C). Place the chicken pieces in the center of a baking sheet. Drizzle with 1 tablespoon olive oil, and sprinkle with salt, pepper, minced garlic, oregano, and thyme (remove leaves from the sprig). Place the potato chunks around the chicken (leaving some room for the string beans). Drizzle with remaining oil, and sprinkle with salt, pepper, and paprika. Place sprigs of rosemary between the chicken pieces and put lemon slices on top of each cutlet. Bake for 25 minutes. Remove from oven and add the string beans to the pan, then season with some salt and pepper. Bake another 15-20 minutes.
(Originally featured in FamilyTable 645)
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