I'm so excited to share this recipe with you! I have to admit that I have made it several times already…I forsee that it will become a part of our regular rotation of easy to make weeknight meals! I have been wanting to try a sheet pan meal ever since I have seen them floating around Pinterest.

And then, my friend, Mary's new cookbook: The Weeknight Dinner Cookbook arrived in my mailbox and when I was flipping through the cookbook, I knew I had to make this sheet pan chicken dinner!

Her cookbook is great, packed with wonderful dinner ideas…so many that I want to try including: Mediterranean nachos, sweet & spicy salmon with broccoli, cheesy Mexican pasta, creamy balsamic skillet chicken, Greek chicken and Cajun roasted potatoes.

It takes just a few minutes to prep the ingredients for this sheet pan chicken dinner!

I didn't have dried basil for this recipe so I used fresh basil from my garden. I used between 1/4 cup and 1/3 cup packed basil (before chopping).

I LOVE the veggies in this dish…

Mix all of the herbs, salt, pepper, garlic and lemon juice in with the olive oil.

Toss that mixture all over the veggies and chicken.

Roast for 50 minutes and you have this beauty! So flavorful and so darn easy to make! It doesn't get any better than this!

I'm so excited for my friend, Mary and love her cookbook! You should definitely check it out!

Print

Sheet Pan Chicken Thighs with Green Beans and Potatoes

Ingredients

• 4-5 small bone-in chicken thighs about 2 pounds (910 g)
• 1 pound 455 g small red potatoes, halved
• 1 pound 455 g fresh green beans
• 1/4 cup 60 ml olive oil
• 2 Tablespoons 30 ml fresh lemon juice
• 2 cloves garlic minced
• 1 1/2 teaspoons 9 g kosher salt
• 1 teaspoon 1 g dried basil*
• 1 teaspoon 1 g dried oregano*
• 1 teaspoon 1 g dried thyme*
• 1/2 teaspoon freshly ground black pepper

Instructions

• Preheat the oven to 400 degrees F (200 degrees C, or gas mark 6). Place the chicken, potatoes and green beans on a large baking sheet. In a measuring cup, stir together the police oil, lemon juice, garlic, herbs and spices. Drizzle the mixture over the meat, potatoes and beans. 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.

Notes

Cook’s Notes: If you have Italian seasoning, homemade (page 159) or store-bought, in your pantry, you can substitute 1 Tablespoon (7 g) seasoning mix for the herbs marked with an *. If extra-crispy green beans aren’t your thing, you can place the cooked beans in a bowl and wait to add them for the last 15 minutes of the cooking time. Just spread them around the pan over the potatoes.

If your potatoes are bigger than about 1 inch (2.5 cm), you’ll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings.

Notes from DualFood: I didn't have dried basil so I used 1/4 to 1/3 cup packed fresh basil and then chopped it up. I loved using fresh basil when I made this!

You can also use boneless skinless chicken breasts when making this recipe. I cut them into cutlets and tossed the mixture on the veggies and the chicken. Roast the vegetables for about 30 minutes and then add the chicken and roast for the remaining 20 minutes (so the chicken doesn't dry out).

from The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking by Mary Younkin, creator of BarefeetInTheKitchen.com

 

Disclosure: I received a review of this cookbook from the publisher. All of my opinions are my own and I only share with you what I love. There are affiliate links in this post.

The post Easy Sheet Pan Chicken Dinner Recipe appeared first on DualFood.

I love cooking, it's obvious right? I know that I love eating just as much as I love cooking. So recently when I was asked by Le Creuset if I wanted to participate in their Pairings photo contest, I jumped at the chance. Not just because I love Le Creuset products but because I love to cook. I'm very fortunate to get to work with such an amazing brand, not only do I love the products, I also love working with the people who represent the brand.

The task was to photograph their new Marseille blue round French oven along with two of their stainless steel cookware pans (2 qt. Stainless Steel Saucepan with Lid and 9.5” Stainless Steel Fry Pan). I was so thrilled they asked me when the pieces arrived, I was stumped! I first shot the products with nothing in them but that didn't seem right.

I then thought about what the perfect pairings are when it comes to food and meat and potatoes came to mind. I then rounded it out with green beans. I wanted to give the feeling that dinner's ready and to really allow the products to shine. After I finished shooting the shots, Curtis and I sat down to eat dinner.

The shot above is what I submitted for the contest. The other food bloggers submitted some wonderful entries and it's pretty stiff competition. I would really appreciate your vote – it's really easy, all you have to do is like this photo on pinterest. If I win, I will get to give away this same set above to one of DualFood readers!

I'm in love with the new Marseille blue color and I noticed that they redesigned their French ovens! The handles are a little bit bigger and are easier to grip, the lid handle is a little bigger too. As always, Le Creuset French ovens are always easy to clean.

About the recipes in the Le Creuset cookware – I made Cristina Ferrare's Classic Roast Beef and Smashed Potatoes from Cristina Ferrare's Big Bowl of Love Cookbook Recipe. This is absolutely my most favorite roast beef recipe and the potatoes are always a favorite. I always make extras so I have leftovers!

I'm in love with these tri-ply stainless steel pieces too, the handles hardly got warm while I was cooking so no worry about getting burned.

And these green beans – a favorite and staple at holiday dinners in my family. This green bean recipe is the way to go, first you par-boil them (boil them for just 4-5 minutes) and then put them into an ice bath and sautee them when you're ready to eat dinner.

Say it with me, no more soggy, overcooked green beans! This recipe is a foolproof way to ensure you still have the green color in the beans as well as a nice crunch.

Easy Garlic and Olive Oil Sauteed Green Beans Recipe

Garlic and Olive Oil Sauteed Green Beans

The perfect green bean every time. No more soggy green beans!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3 to 4

Ingredients

• 1 pound green beans ends popped or chopped off
• 2 tsp olive oil
• 2 garlic cloves minced
• salt & pepper

Instructions

• Prepare green beans and bring a pot of water to a boil. Allow green beans to boil for 4-5 minutes, ensuring they don't change color and lose their crispness.
• Drain green beans and add to an ice bath. Drain and set aside until ready to sautee.
• Heat a sauce pan or skillet on medium heat with olive oil for at least 3 minutes. Add garlic and cook for 60 seconds. Add green beans and cook for 3-5 minutes. Season with salt & pepper.

Don't forget to vote for my photo in the Le Creuset Pairings Photo Contest until May 31st. Also, visit Le Creuset's Pairings' site for a chance to win Le Creuset products – there are weekly prizes!

Disclosure: I received a set of Le Creuset cookware in order to participate in the Pairings contest. I was not asked to post about them nor was I compensated. As always, I only share with you my honest opinions and my favorite brands. One more thing, there are a few affiliate links in this post.

The post Easy Garlic and Olive Oil Sauteed Green Beans Recipe appeared first on DualFood.