Title : HOW TO MAKE HERB CRUSTED ROASTED CHICKEN SHEET PAN SUPPER
link : HOW TO MAKE HERB CRUSTED ROASTED CHICKEN SHEET PAN SUPPER
HOW TO MAKE HERB CRUSTED ROASTED CHICKEN SHEET PAN SUPPER
HERB CRUSTED ROASTED CHICKEN SHEET PAN SUPPER
MATERIAL:
• 2 tablespoons olive oil, plus more if needed
• 1 teaspoon of Basil "McCormick" herb mill "
• 1 teaspoon seasoning McCormick herb mill "
• 1 teaspoon fennel seeds, lightly crushed
• 1 teaspoon of red pepper paste
• 2 chicken thighs bones skin
• 2 skin on bone in chicken thighs
• Salt and freshly ground pepper
• 12-16 new baby potatoes, halved
• 1/2 pounds Brussels sprouts, trimmed and halved
• 1/4 head of cauliflower florets, about 2 cups
• 2, peeled and quartered
• 2-4 cloves garlic, crushed
• 1 lemon, to serve
STEP:
1. Whisk together the olive oil with Basil and thyme, fennel seeds, red pepper. Toss the chicken in the coat. If you have time, let marinate for 30 minutes.
2. Preheat oven to 425 degrees Fahrenheit.
3. Prep your vegetables while chicken is marinating, is heating up the
oven. Make sure you keep all the vegetables around the same size so they
all cook at the same rate. Toss in a bit of oil and season generously
with salt and pepper.
4. Put the vegetables in a single layer in the Pan (with parchment or foil
for easy clean up). Snuggle in chicken and some lemon slices
5. Bake for 35-45 minutes or until chicken is cooked through and
vegetables are tender. Crisp skin chicken, and even run the broiler for a
few minutes, keep an eye on the oven. Remove and enjoy!