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Sheetpan Crispy Chicken & Potatoes! I love easy and delicious suppers like this fabulous all in one sheet pan supper for two! With this tasty meal you get fabulously tasty chicken that is crispy on the outside and yet still tender and juicy on the inside.
Add to that an array of deliciously roasted vegetables. Crispy roasted cubes of potato. Crispy tender green beans. Lush roasted baby plum tomatoes. All in all a dinner made in heaven!
Everything cooks beautifully on one sheet pan as well. No fuss no muss, and very little clean up involved, especially if you line your sheet pan with aluminium foil as I always do.
Just rip off the foil after you have removed your dinner to serve, and throw the foil away. You cannot get a much easier cleanup than that!
The quantities given are for just two people, but can very easily be multiplied to serve more. Just double the ingredients and spread them out onto two baking sheets! Easily done!
A full meal in one, with only one dish to wash? Sign me up! Life gets so busy sometimes and I get so lazy. Meals like this were made for people like me, and I am betting you too!
Boneless, skinless chicken breasts are pounded and then dipped in an egg and lemon mixture before coating them in crispy seasoned bread crumbs and parmesan cheese to coat. The pounding evens the chicken out and creates a really tender piece of chicken.
The bread crumb coating created a beautiful crisp coating that is absolutely filled to the hilt with flavour. There is some really scrumptious crispy chicken going on here, let me tell you!
I have chosen to roast whole green beans with this. First of all they were on special and looked really lovely in the shop. Secondly they are one of my favourite vegetables and lend themselves beautifully to the roasting treatment!
These do not get really tender, but rather crispy tender. (If you want your green beans to be exceptionally tender, then you can blanche them for a few minutes first.) Tossed together with melted butter and garlic, etc. they come out really tasty I could eat a whole tray of these and nothing else!
Likewise those crispy roasted potatoes. I like to leave the skins on, both for colour and flavour, not to mention texture and fibre. I adore roasted potatoes, probably more than fried potatoes.
Plus they also get the butter, herb and garlic treatment. Today I used red skinned potatoes. They have a beautiful yellow flesh and lovely flavour.
I roast them first, along with the chicken. Both take approximately the same amount of time to get crisp and cooked through perfectly.
I love those crisp and golden gilded edges on the potatoes. The flavours of the garlic, butter and herbs are amazing on these potatoes. I could eat them every day of the week and with everything! I am a real potato lover!
Baking the potatoes rather than frying them makes them a tad bit healthier. And they always come out crisp and golden brown yummilicious!
If you are low carbing it, and many people are, you could replace them with cauliflower florets. Equally as delicious, but they won’t take quite as long to cook. (Just a warning.)
I had some baby plum tomatoes which needed using up. Roasting is a great way to get some flavour into the anemic tomatoes we see in the shops this time of year. A drizzle of good balsamic vinegar and some salt and pepper are the only seasonings you need for these.
Do you keep your tomatoes on the counter top? If not, you really should. Tomatoes are one fruit (and they are considered a fruit) that continue to ripen on the countertop at room temperature. You can really bring out lush flavour in pretty inspipid shop tomatoes simply by leaving them in a bowl on the countertop for a few days.
I am really going to miss those beautiful tomatoes that I was able to have delivered from the Isle of Wight in the UK here in Canada. They were always beautiful, no matter the time of year.
I haven’t been able to source anything similar here in Canada yet. I suspect that North America is not quite so advanced in the art of home delivery of food and food products, but I could be wrong. If you know any different, please enlighten me!
As you can see the chicken in this sheet pan supper is perfectly cooked succulent and juicy. Not greasy at all, and the coating is beautifully crisp. I use panko crumbs because I like them.
The vegetables are crispy tender, beautifully flavoured and go really well together with the chicken. Likewise those roasted tomatoes. Beautiful, all of it. Beautiful.
I served this with wedges of fresh lemon (its citrus season) and some freshly grated Parmesan cheese to finish it off.
This is such a beautiful combination . . . tender juicy crisp coated chicken, crispy buttery potatoes, crispy tender green beans, caramelised tomatoes. No fuss, no muss. What more could you ask for?
Author: Marie Rayner
Sheetpan Crispy Chicken & Potatoes
prep time: 15 Mincook time: 30 Mintotal time: 45 Min
An oven baked all in one pan chicken dinner for two with delicious Italian flavours!
For the crispy chicken:
1 small free range egg, beaten lightly
1 TBS lemon juice
1 tsp minced garlic
1 tsp chopped fresh flat leaf parsley
1/4 tsp each salt and black pepper
35g dried bread crumbs (1/4 cup) (I like panko)
3 TBS freshly grated Parmesan cheese
2 boneless skinless chicken breasts
1 TBS melted butter
For the Vegetables:
250g baby potatoes, washed, dried and quartered (1/2 pound)
250g green beans, washed, trimmed and dried (1/2 pound)
12 baby plum tomatoes, halved
1 TBS balsamic vinegar
60g melted butter (1/4 cup)
1 tsp minced garlic
dry Italian seasoning
salt and black pepper to taste
Chopped fresh flat leaf parsley
a dusting of Parmesan cheese
fresh lemon wedges
First prepare the chicken. Whisk the egg, lemon juice, garlic, parsley, salt and pepper together in a shallow bowl. Pound the chicken breasts so that they are roughly the same thickness throughout. Add them to the egg mixture, turning to coat them. Refrigerate and marinate for half an hour at least.
Preheat the oven to 200*C/400*F/gas mark 6. Line a baking tray with aluminium foil and spray with non-stick cooking spray.
Put the bread crumbs in a bowl with the Parmesan cheese. Dredge each chicken breast on both sides in this, pressing them lightly to help the crumbs to stick. Place them onto the baking tray. Drizzle with the melted butter. (Alternately you can spray them with the low fat cooking spray). Place them in a single layer on the baking sheet.
Melt the butter for the vegetables and mix with the garlic, Italian seasoning and salt to taste. Toss the potatoes with half of this and the green beans with the other half.
Place the potatoes in one layer around the chicken, reserving the beans for later.
Roast the chicken and potatoes in the oven for 15 minutes. Remove from the oven. Push the potatoes to one side and add the green beans around the chicken on the other side. Return to the oven and roast for a further10 minutes.
Remove the tray from the oven again. Push the beans aside to make room for the tomatoes. Add the cherry tomatoes and drizzle with the balsamic vinegar and season with some salt and black pepper. Return the tray to the oven and roast for a further 10 minutes, until the chicken is golden and cooked through, the potatoes are crisp and golden brown and the green beans crispy tender. The tomatoes should be wilted and beginning to caramelise. Scatter some Parmesan cheese over the tray and sprinkle with the flat leaf parsley. Serve immediately with lemon wedges for spritzing over top
If you want to make this really quick, you can use frozen ready fried crispy chicken breast cutlets like the ones you get the bag in Costco. They are excellent. Also, ifyou don’t like your green beans crispy tender, you may want to blanch them first. If you don’t like green beans you can use trimmed asparagus spears, or baby corn cobs. Tasty either way!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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