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I’m in love with one sheet pan dinners! It took me a while to take a leap of faith mainly because I was concerned meat would come out dry and vegetables overcooked. But nothing of that happened because “I’m not just a pretty face”. Alex can’t stop raving about the magic of “shit pan dinners” as well.
One Pan Chicken and Potatoes:
Ingredients
- 2 lbs (5 cups) baby potatoes, cut in halves
- 1 lb (6-8) chicken cutlets, boneless & skinless*
- 1 pint (2 cups) grape tomatoes, cut in halves
- 2 tbsp extra virgin olive oil, divided
- 2 tsp oregano, divided
- 2 tsp garlic powder, divided
- 1 tsp salt
- Ground black pepper, to taste
- 1/2 lemon
- 2-3 tbsp dill or parsley, finely chopped
Instructions
- Preheat oven to 425 degrees F and line large baking sheet with unbleached parchment paper or silicone mat.
- Lay chicken cutlets on one side and potatoes on the other side in a single layer (tight is fine). Drizzle potatoes and chicken with 1 tbsp of oil EACH. Then sprinkle with 1 tsp oregano and garlic powder EACH. Sprinkle 1 tsp of salt and pepper to taste over BOTH. Using your hands, mix each “pile” to coat separately, and spread in a single layer after mixing. Lay grape tomatoes on top of chicken.
- Bake uncovered on a bottom rack for 25 minutes, then broil for 5 minutes. Remove from the oven, squeeze lemon over entire dish, and sprinkle with dill or parsley. Wasn’t this damn good and easy?! Enjoy!
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