BrahMos WORLD INDIA MADHYA PRADESH BHOPAL WTN SPECIAL GOSSIP CORNER RELIGION SPORTS BUSINESS FUN FACTS ENTERTAINMENT LIFESTYLE TRAVEL ART & LITERATURE SCIENCE & TECHNOLOGY HEALTH EDUCATION DIASPORA OPINION & INTERVIEW RECIPES DRINKS BIG MEMSAAB 2017 BUDGET 2017 FUNNY VIDEOS VIRAL ON WEB PICTURE STORIES Mahakal Ke Darshan
WTN HINDI ABOUT US PRIVACY POLICY SITEMAP CONTACT US
N
W
T
logo
Breaking News

Lemon-Herb Chicken Sheet Pan Supper

Thursday - June 28, 2018 11:18 am , Category : RECIPES

Ingredient:

4 tbsp butter, melted
1 tsp salt
1/2 tsp pepper
1 lb small new potatoes, quartered
20 oz boneless skinless chicken thighs (5 to 6 thighs)
1 bunch fresh asparagus spears, trimmed and cut in 2-inch pieces (about 1 lb)
1 tbsp honey
1 lemon, thinly sliced
2 tbsp chopped fresh basil leaves
2 tbsp chopped fresh parsley leaves

Method:
Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
In large bowl, mix 2 tablespoons of the butter, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 23 to 25 minutes or until tender when pierced with a knife. Remove from oven; stir.

In same large bowl, mix remaining 2 tablespoons butter, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add chicken and asparagus to mixture, and toss to coat; arrange in single layer in pan next to potatoes. Brush chicken with honey. Roast 17 to 20 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are browned and fork-tender. Squeeze 2 of the lemon slices over all.
Top with basil and parsley; serve with remaining lemon slices.
Leave a Comment
* Name
* Email (will not be published)
*
* - Required fields
 

RELATED NEWS

Beef Stroganoff

Beef Stroganoff...

September 21st, 2018
Chicken cacciatore

Chicken cacciatore...

September 21st, 2018
Salmon en croute

Salmon en croute...

September 21st, 2018