I made a sheet-pan dinner
Author: ©MakeMineLemon.com
- 3.5 lb. chicken – backbone and keel bone removed.
- 1 or 2 sweet potato or yam – cube same size
- 1 large shallot slice thinly
- salt and pepper generously
- herbs of choice – I used rosemary
- a couple handfuls of arugula
- tomato
- vinaigrette
- olive oil for basting
- Miss en place ~ Gather ingredients
- Preheat oven to 425°F – 25 minutes skin-side down, then 25 minutes skin-side up.
- Cube potato small enough to get done at the same time as chicken.
- Place in a bowl and use just enough olive oil to coat potatoes.
- Place potatoes on the sheet-pan; place the chicken skin-side down for 25 minutes.
- Stir the potatoes and add in the thinly slice shallots.
- Wash and spin-dry arugula or green of choice.
- Dice a tomato
- Make your own vinaigrette (2:1 oil and vinegar, fine dice shallot, and a little Dijon)
- When you turn the chicken over, baste with olive oil and smear with herbs.
- Be sure to check for doneness - 165°.
If you don’t think it is brown enough you can turn on the broiler for a few minutes.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/made-sheet-pan-dinner/
3.5.3226