Sheet Pan Herb Garlic Chicken With Green Bean And Potato Salad Recipes

SHEET PAN CHICKEN AND POTATOES (FIVE INGREDIENTS)

Steps:

• Preheat oven to 425 degrees and pound chicken breasts to even thickness (less than 1 inch throughout). Grease a large sheet pan and set aside.
• Arrange chicken and potatoes on prepared pan in a single layer. Drizzle with oil and toss to coat. Season generously with salt and pepper, Ranch seasoning, and garlic powder. Toss to coat well. Sprinkle parmesan over the potatoes.
• Bake for 15 minutes, then switch to broil for 3-5 minutes until potatoes are crispy and chicken is browned. (Watch carefully so it doesn't burn). Garnish with parsley if desired and serve.

{5 MINUTE} SHEET PAN CHICKEN THIGHS WITH GREEN BEANS AND POTATOES

Steps:

• 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!

SHEET PAN HONEY-GARLIC CHICKEN DINNER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a sheet pan with nonstick spray.
• Prepare glaze by whisking 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon, garlic, oregano, and basil together in a small bowl. Season with salt and pepper.
• Place potatoes in a single layer on one half of the prepared sheet pan. Arrange chicken in a single layer on the other half. Drizzle remaining 1 tablespoon oil over the potatoes, then season both chicken and potatoes with salt and pepper. Spoon 1/2 of the glaze over the chicken breasts. Reserve remaining glaze.
• Roast in the center of the preheated oven for 20 minutes. Remove from the oven. Move the oven rack to the top shelf and turn on the broiler.
• Stir green beans and remaining glaze in with the potatoes and mix to combine.
• Return to the oven and broil until everything is caramelized and slightly charred, the potatoes are fork-tender, and the chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).