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

{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 SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Place the squash, cauliflower, shallots and chickpeas on a half-sheet pan. Drizzle with 2 tablespoons of the olive oil and sprinkle with the zaatar and salt, then toss to coat well. Roast, turning once, until the veggies are tender and just starting to brown, 20 to 25 minutes.
• While the veggies cook, make the dressing. Whisk together the tahini, maple syrup, lemon juice, a pinch of salt and the remaining tablespoon of olive oil. While whisking, slowly drizzle in 1 tablespoon of the hot water at a time, until the mixture is smooth. Season with salt.
• Remove the roasted veggies from the oven. Top with the arugula, pomegranate seeds, pistachios and goat cheese, then drizzle with the tahini dressing.

ROAST CHICKEN WITH GREEN GARLIC, HERBS AND POTATOES

Steps:

• Season chicken inside and out with salt and pepper.
• Bring a large pot of well-salted water to a boil. Peel the potatoes, cut them in half, then cut halves into 2 or 3 thick wedges. Boil potatoes for about 5 minutes, until barely done, then drain and cool.
• As potatoes cool, peel outer layer of garlic stalks and cut off roots. Slice both tender white and green parts crosswise into thin rings, then sprinkle with salt and roughly chop to resemble "minced." (You should have about 1 cup of chopped alliums, whether you use green garlic, or a combination of scallions and chives.) Transfer chopped garlic to a dish and cover with olive oil.
• Heat oven to 375 degrees. Arrange potatoes on the bottom of a 9-by-13-inch baking dish. Set the seasoned chicken on top of the potatoes. Tip the chicken up and transfer the garlic-oil mixture into the bird's cavity, then place breast side down, with potatoes surrounding.
• Take a generous handful of herb sprigs (stem-on) and stuff into the cavity.
• Roast, uncovered, for about 1 hour until chicken is nicely browned and thigh juices run clear when probed with a paring knife. Remove chicken, tipping the inside juices onto the potatoes, and keep warm on a plate.
• Raise oven temperature to 425 degrees. Using a spatula, move the potatoes around the roasting pan, allowing juices to coat potatoes well. Return to oven to brown potatoes. Baste potatoes every 5 minutes for 15 minutes, or until potatoes are golden. Sprinkle with parsley. Carve bird and serve.