SHEET-PAN CHICKEN SALTIMBOCCA WITH ROASTED POTATOES AND CRISPY KALE
Fancy enough for company but easy enough for a weeknight, this complete Italian-inspired meal is cooked on two baking sheets, making cleanup a breeze.
Provided by Anna Stockwell
Categories Chicken Potato Bake Kid-Friendly Dinner Kale Quick and Healthy Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Sheet-Pan Dinner Small Plates
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Position racks in upper and lower thirds of oven and preheat to 425°F. Arrange chicken cutlets in a single layer on rimmed baking sheet and season with 1/2 tsp. pepper. Place 1 sage leaf on top of each cutlet, then wrap each in 1 slice of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.
- Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on second rimmed baking sheet.
- Cook chicken in upper third of oven and potatoes in lower third until prosciutto is crisp and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, 12-14 minutes.
- Meanwhile, whisk anchovies, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale and toss to coat.
- Remove both baking sheets from oven; let chicken rest. Spread kale evenly over potatoes and return to upper third of oven. Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.
- Divide chicken among 4 plates. Serve potatoes and kale alongside.
SHEET-PAN CHICKEN WITH POTATOES, SCALLIONS AND CAPERS
This one-pan chicken dinner requires only five ingredients, making it perfect for busy weeknights. Meaty chicken thighs roast on top of scallions and potatoes until the chicken is golden and juicy and the scallions are tender and sweet. Despite the short ingredient list, this dish delivers deep flavor and varying textures: The potatoes on the bottom soak up the tasty pan juices while the ones on top turn crispy. Any extra pan drippings get mixed with capers and lemon juice for a quick, tangy sauce. You could also use some of the sauce to dress a simple side salad.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, poultry, roasts, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.
- Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using.
EASY SHEET-PAN CHICKEN
Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes - either sweet or white - and your favorite green vegetable or salad. It's weeknight cooking at its finest.
Provided by Melissa Clark
Categories dinner, easy, poultry
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
- Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that's O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
- Bake until chicken is golden and no longer pink, 35 to 40 minutes.
Nutrition Facts : @context http, Calories 861, UnsaturatedFat 37 grams, Carbohydrate 16 grams, Fat 61 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 17 grams, Sodium 879 milligrams, Sugar 1 gram, TransFat 0 grams
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