Sheet Pan Lemon Chive Butter Chicken
Doesn’t this scream Spring?!?!
It also screams, easy week night meals on one sheet pan! YES. Now, that is something I can get behind and fully support. Less dishes and more letting the oven do the work, is always a good idea.
This chicken is coated with all the herbs, garlic and olive oil. The buttery potatoes, are so tender (and might be my favorite) along with the green beans (or you could use asparagus) that cook up in no time. Lemon slices and roasted garlic are basically showing off – making this meal so bright and perfect for the season we are in.
Sprinkle it all with pine nuts, chives and parsley. Don’t forget to serve it with the pan sauce – don’t ever waste that deliciousness!
Don't forget this part.
The white bean hummus is key along with the naan.
Swirl a can of white beans, garlic, tahini, lemon juice, salt and pepper together and you’ve got it. Garnish with chives and pine nuts (because being extra is a good thing)
Store bought naan works great – just put in the oven right on the rack and let it heat up, while you are serving. Pull out and it will be perfectly warm and toasted to enjoy.
Here are other sheet pan meals.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Sheet Pan Lemon Chive Butter Chicken
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Perfect Spring dinner on ONE sheet pan. Don’t forget the white bean hummus, naan and pan sauce.
Ingredients
- 3 chicken breast, cut into half length ways
- 2–3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano, basil or parsley
- 3 tablespoons olive oil
- salt and pepper, to taste
- 3 tablespoons salted butter
- 2–3 cups baby Yukon gold potatoes, sliced in half
- 1 lemon, sliced
- 2 bunches green beans or asparagus, trimmed
- 1 quarter size bunch of chive, sliced thinly
- 2 tablespoons pine nuts (optional)
- naan or flatbread (optional)
White Bean Hummus
- 1 8 oz. can white beans, drained
- 1 heaping teaspoon tahini
- juice from 1 lemon
- 2 tablespoons olive oil
- 1 pinch of each salt and pepper, more to taste
Combine all ingredients for hummus in a food processor or blender, until smooth. Taste test – add more salt or pepper at this point. Set aside until needed.
Instructions
- Preheat oven to 425F.
- Marinade the cut chicken breasts with the olive oil, garlic, dried herbs, 1 large pinch of salt and pepper.
- On a sheet pan, mix together the cut potatoes, butter and a large pinch of salt and pepper. Roast the potatoes for 8 minutes.
- Remove the pan from the oven and place the chicken and all the marinade including the sliced lemons onto the pan with the potatoes. Move the potatoes and chicken around so that everything is touching the bottom of the pan. Place back into the oven for 8 minutes.
- Remove the pan from the oven one last time. Place the green beans or asparagus around the pan in small bunches. Place it back in the oven for another 8 minutes.
- Remove and garnish with pine nuts and chives. Serve with white bean hummus and naan.
- Prep Time: 5
- Cook Time: 25
- Category: chicken
- Method: oven
- Cuisine: chicken
You might also like
