I feel like every so often I get in a supper rut. I just make the same few things for days, or even weeks, until my family has had enough or I try something new and forget about the previous dish. This summer I made this herbed chicken and every member of my family had the same reaction (“yum”!) So obviously this recipe made its way into my supper rotation. I not only started making it for supper at least once a week but also for shabbos and any time I had an unexpected guest “pop in” (that tends to happen in the summer when my kids play with relatives and friends all the time).
I never had anyone try this chicken and did not like it, so I am sure once you try this it will be added to your dinner rotation as well.
The nice thing about this recipe is that it’s very versatile, you can use any cut of chicken or even a whole chicken spatchcocked*, you can bake as stated in the instructions or grill it- which I do more often than not. This recipe calls for tomatoes and cabbage but feel free to change things up and use whatever vegetable you like. I sometimes add potatoes and sweet potatoes, which always goes over well.
Herbed sheet pan chicken
- 1 bunch of parsley
- ½ jalapeno pepper (or more if you like spicy)
- 1 Zest and juice of 1 lemon
- 2 cloves of garlic
- ¼ cup of oil
- 1 tsp of salt
- ¼ tsp of black pepper
- 1 small head of red cabbage
- 2 cups of grape tomatoes
- 3 lbs of chicken (quartered into thighs and drumsticks)
- 1 ½ tsp of salt
- Preheat the oven to 425°F.
- Blend the parsley, jalapeno pepper, lemon zest and juice, garlic, oil, 1 tsp of salt, and ¼ tsp of black pepper together in a blender or food processor. Set the herb mixture aside.
- Arrange the chicken and vegetables on a sheet pan. Season the chicken and vegetables with 1 ½ tsp of salt.
- Pour the herb mixture over the chicken and vegetables on the sheet pan.
- Cover the sheet pan with aluminum foil and bake for 30 minutes.
- After 30 minutes, uncover the pan and baste the top with the juices. Increase the oven temperature to 450°F.
- Bake for an additional 30 minutes or until the chicken is fully cooked and the vegetables are tender.
- Garnish the dish with fresh herbs and serve.
- This dish is delicious in a salad the next day.
- The herb mixture can be prepared up to 4 days in advance. You can also make a double batch to have on hand for last-minute cooking.
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