Description
Perfect Spring dinner on ONE sheet pan. Don’t forget the white bean hummus, naan and pan sauce.
Ingredients
Scale
- 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