Loading...| 2 chicken leg quarters | |
| Lemon Garlic Extra Virgin Olive Oil | |
| Sheetpan Chicken blend | |
| 1 1/2 lb new potatoes or fingerlings | |
| Caramelized Onion Avocado Oil | |
| Farmstand Vegetable blend | |
| 1 tsp Rosemary Leaf | |
| Pinch Smoked Black Pepper | |
| 12 oz fresh green beans | |
| Caramelized Onion & Garlic Sea Salt | |
| 1/4 cup Parmesan cheese | |
| 4 tbl butter cut into bits |
Sheet Pan Suppers. A fading trend? Never! We l.o.v.e. sheet pan suppers, and will forever love this technique. All you need is a little know how on cooking times for different ingredients. In this case, potatoes and chicken take longer than the green beans. Add ingredients in stages, work in the perfect flavors and then get ready for a delicious supper with easy cleanup.
| 1. | Preheat the oven to 375°F. Line sheetpan with parchment paper. Rub the chicken with a drizzle of Lemon Garlic Extra Virgin Olive Oil and season the chicken with Sheetpan Chicken Blend. Place on the sheet pan. |
| 2. | Place the new potatoes on the sheet pan and drizzle with Caramelized Onion Avocado Oil and season with Farmstand Veggie Blend, Rosemary Leaf and Smoked Black Pepper. Roast for 25 minutes or until the potatoes are almost cooked tender |
| 3. | Remove the sheet pan from the oven and using the back of a large spoon or fork, smash each potato. Sprinkle with parmesan cheese. |
| 4. | Move the potatoes and chicken on the sheet pan to make room for the green beans. Create a boat with foil and place the boat in the space created on the sheet pan. Place green beans and butter in the boat. Season the green beans with Roasted Garlic Sea Salt. Return the sheet pan to the oven and bake for an additional 12-20 mins or until the green beans are tender. |
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