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

{5 MINUTE} SHEET PAN CHICKEN THIGHS WITH GREEN BEANS AND POTATOES

{5 Minute} Sheet Pan Chicken Thighs with Green Beans and Potatoes image

Recipe from The Weeknight Dinner Cookbook

Provided by Mary Younkin

Time 1h

Number Of Ingredients 11

Ingredients

5 small bone-in chicken thighs (approximately 2 pounds)
1 pound small red potatoes (halved)
1 pound fresh green beans
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic (minced)
1 1/2 teaspoons kosher salt
1 teaspoon dried basil *
1 teaspoon dried oregano *
1 teaspoon dried thyme *
1 teaspoon freshly ground black pepper

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!

Nutrition Facts : Calories 507 kcal, Carbohydrate 21 g, Protein 27 g, Fat 35 g, SaturatedFat 8 g, Cholesterol 141 mg, Sodium 831 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

GREEN BEANS, CHICKEN BREASTS AND RED SKIN POTATOES

Green Beans, Chicken Breasts and Red Skin Potatoes image

This sheet pan chicken is sure to be a family favorite. It's a seriously simple dinner to prepare. The chicken juices mix with the butter and Italian seasoning creating a delicious sauce that's full of flavor.

Provided by LINDA BAILEY

Categories Vegetables

Time 1h10m

Number Of Ingredients 5

Ingredients

3 skinless chicken breasts cut in quarters
2 can(s) green beans (drained) or 2 heaping cups of fresh green beans cut into 1-inch pieces
6 large cut up red skin potatoes in quarters
1 pkg zesty Italian dressing mix,1.25 oz
1 stick melted butter

Steps:

1. In a 9x13 pan, place cut chicken breasts in the center, green beans on one side and potatoes on the other.
2. Sprinkle Italian dressing mix over the top.
3. Drizzle melted butter over it.
4. Cover it with aluminum foil.
5. Bake at 350 for 1 hour.

SHEET PAN SALAD

Sheet Pan Salad image

The tahini in the dressing is Ree's inspiration for including other ingredients that harmonize beautifully in Middle Eastern recipes: zaatar, pistachios, and pomegranate.

Provided by Ree Drummond : Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 small delicata squash, halved lengthwise, seeded and sliced into 1/4-inch-thick half-circles
2 cups cauliflower florets
3 small shallots, cut lengthwise into sixths
One 15-ounce can chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil
2 tablespoons zaatar
Kosher salt
1/4 cup tahini
1 tablespoon maple syrup
1/2 lemon, juiced
2 tablespoons hot water
4 cups arugula
1/4 cup pomegranate seeds
1/3 cup pistachios, shelled
1/4 cup crumbled goat cheese (2 ounces)

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.