Wednesday, June 1, 2016

Sheet Pan Chicken

This recipe is from Melissa Clark of the NYT. I always love everything she makes. This dish is scrumptious. I actually had to make a few changes to the original recipe-some planned, some not. The original recipe called for both leeks and arugula to be used and I had neither. But I did have shallots and spinach so here we go!

4 boneless chicken thighs
1 1/2 pounds Yukon Gold potatoes, sliced in 1/2 inch slices
2 T Sirracha sauce
salt and pepper
3 T olive oil

2 shallots, sliced
lemon zest from 1/2 lemon
1 T olive oil
pinch of salt

1/2 cup plain yogurt
4 roasted garlic cloves ( or 2 t minced fresh garlic)

fresh spinach
fresh dill
lemon juice

Put chicken and and potatoes in large bowl. Salt and pepper everything. In small bowl, mix Siraccha, olive oil and some salt and pepper. Pour over chicken and potatoes and mix well. Cover bowl and let stand for 30 minutes.

In small bowl, mix shallots, zest pinch of salt and olive oil

Preheat oven to 425

On large sheet pan covered with parchment, spread out chicken and potatoes. Bake for 15 minutes. Remove from oven and stir and flip potatoes and sprinkle the shallot mixture over all. Bake for 20 to 30 minutes more.

While chicken is baking, mix the garlic with the yogurt. Set aside.

When chicken is done, sprinkle with fresh dill and dollops of yogurt. I served over fresh spinach. Before serving, drizzle a tiny bit of olive oil over each serving and fresh lemon juice.

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