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Garlic-Herb Chicken Tray Bake
Ahhh…Mondays are AWESOME, we get a brand new start…BUT they are so SO BUSY 🙈
Here’s a Simple Dinner recipe to add to your plans this week…and to hopefully make things easier for you!
It’s fresh and SUPER flavorful!
This is one recipe that makes the whole fam happy no matter how their Monday played out!
I like to marinate the chicken overnight because WOW it’s so worth it, but it needs at least 20 minutes…#HappyNewWeek
I know we have a lot of folks here who prefer chicken thighs for their juicy-tenderness and (never dried out) flavor, not to mention they’re usually more affordable. This one is for you. And even if you’re not usually a chicken thigh type-of-person, this recipe may change your mind about that!
But of course, if you’d like to use breasts that works too. Depending on the size of the breasts they will likely need a few extra minutes to roast. The chicken breast should reach an internal temperature of 165°F (I remove it around 160-162°F and let it climb to 165 while resting on the pan). If the chicken breasts vary in thickness, use a meat tenderizer to pound them to an even thickness to ensure that they all cook evenly!
🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your soup a strange metallic or overly acidic taste. We want this soup to taste bright and fresh.
💡Want to get the most juice possible from each of your fresh lemons?
Of course, we do!
🍋 Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
- 2 lb boneless skinless chicken thighs
- 2 lb Russet potatoes
- 1/3 cup olive oil or avocado oil
- 1 large lemon, juice, and zest
- 1 Tbsp raw honey
- 4 fresh garlic cloves, minced
- sea salt and ground pepper, to taste
- a small bunch of fresh parsley leaves, chopped
- a small bunch of fresh dill weed, chopped
- 2 sprigs of young rosemary, picked and chopped
Prepare a large sheet pan with parchment paper or avocado oil cooking spray.
In a small bowl, combine all of your marinade ingredients and whisk until really well combined.
Pour half of your marinade over the chicken in a glass bowl or ziplock bag (keep the other half of the untouched marinade for the potatoes).
If time allows, marinate the chicken in the fridge overnight in a sealed container.
Otherwise, allow the chicken to marinate for at least 20 minutes.
Remove your marinated chicken from the fridge 20 minutes before roasting.
Preheat your oven to 425 degrees f.
Meanwhile, peel and cut the potatoes into 1-inch cubes.
Place your cubed potatoes in a large pot and fill it with water. Boil for just 4-5 minutes, then immediately drain well.
Spread the drained potato cubes onto a large sheet pan then drizzle with the remaining marinade and gently toss.
Add the marinated chicken between the potatoes as shown.
Roast for 22-25 minutes, or until chicken is cooked through and potatoes are tender and crisp.