Category Archives: Sheet Pan Meals

Maple Dijon Sheet Pan Chicken

I made this recipe for dinner last night and am just saying that it was pretty amazing. Delicious and nutritious. Very easy to prepare especially if you buy pre-cut butternut squash. Brussels hold up to the high heat and Butternut Squash just caramelizes and softens up beautifully.

This recipe says Fall and it’s so easy to purchase , prepare and serve.

Happy Halloween to all of you out there.

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Ingredients:

4 Tablespoons Dijon Mustard –

3 Tablespoons Pure Maple Syrup–whenever you can use Pure

2 Tablespoons Soy Sauce — reduced sodium is fine here and I almost always use reduced sodium

6 large Bone – in Chicken Thighs — or 8 small ones

Kosher Salt

Freshly Ground Black Pepper

app. 12 oz . Brussels Sprouts, trimmed and halved–a little more or less is fine

app. 12 oz. Butternut Squash cut into cubes — I probably used 16 oz. and it’s fine

app. 8 sprigs of fresh thyme

app. 2 Tablespoons Olive Oil

Directions:

Pre-heat oven to 425 degrees. Spray a large rimmed sheet pan with non-stick cooking spray and set aside

In a small bowl, combine 3 Tbsp. Mustard, 2 Tablespoons Maple Syrup and 2 Tablespoons Soy Sauce

Pat and Dry Chicken Thighs and sprinkle generously with Kosher Salt and Freshly ground Black Pepper on both sides and then arrange chicken on prepared baking sheet

In a large bowl, combine the Brussels and the Butternut, thyme, olive oil and about 1/2 teaspoon of Kosher Salt and a few grinds of the pepper mill and toss well with a large spoon till all vegetables have a nice glaze over them. Arrange the vegetables on the baking sheet around the chicken. Pour the Maple-Dijon-Soy sauce over the chicken , turning to coat the chicken completely and pour remaining sauce over the vegetables ( I place Brussels halved side down– I like the way they cook up this way) I use a silicone pastry brush to brush chicken — it’s a great kitchen tool and goes into the dishwasher.

Bake until the chicken is cooked through and the vegetables are tender, app. 40 minutes.

In a small bowl whisk together the remaining 1 Tablespoon Mustard and 1 Tablespoon Pure Maple Syrup

After 40 minutes I poured this mixture over the chicken and placed under the broiler for another minute or so. If you don’t want to broil just put back in the oven and place oven rack a little closer to heat for another 5 minutes or so. All ovens differ and I like the skin crispy. Chicken is cooked through when inner temp. is 165 degrees.

I served over Rice Pilaf and it was perfection on a plate and prep to table in about an hour.

 

 

 

Sheet Pan Chicken with Peppers and Potatoes

I cooked up this easy sheet pan dinner last night with chicken thighs and peppers and small red potatoes. It was very easy and it was prepped and ready in practically no time. I started cooking late and was worried that we weren’t going to ever sit down and eat and before I knew it we were eating this delicious chicken. A few simple ingredients helped to make this delicious dinner in no-time. I love that it is a complete meal on a sheet pan helping to make clean-up pretty snappy as well.

I asked the butcher to remove the bones from the chicken thighs –leaving on the skin . You can use bone-in thighs if you’d like, I was just experimenting with this recipe and liked the fact that the bones were removed. I find the dark meat more flavorful than your typical boneless chicken breasts. So this recipe worked out beautifully with the skin on bone removed chicken thighs and obviously would work out well with bone-in chicken thighs as well.

Another Day Another Sheet Pan Dinner!

Enjoy!

Ingredients:

this recipe as is should serve 4 — I adjusted accordingly for 2

2 pounds skin-on chicken thighs, bones removed–I used 3 thighs and they were 1 1/2 lbs. You’ll probably get 4 large thighs or 6 small. You can always add a little more . I would say 6 thighs for 4 people which will probably be more than 2 lbs.

1 pound small red potatoes , cut in half

Kosher Salt

Freshly Ground Black Pepper

2 Tablespoons freshly squeezed lemon juice , app. 2 lemons

Olive Oil–probably about 2-3 Tablespoons — and you may use more –you’ll have to play with it as you go .

2 Tablespoons dried Oregano

1 Tablespoon dried Basil

1 clove garlic minced

4 peppers, I like the mix of colors red, yellow or orange –cored, seeded and sliced in 1/2 ” strips

Directions:

Arrange a rack in the middle of the oven and heat to 400 degrees. Place a large rimmed baking sheet in the oven while the oven is heating.

Season the chicken and the cut potatoes with 1-2 teaspoons of the salt and about a teaspoon or 2 of olive oil just to get a glaze over everything . Obviously if you’re using 2 lbs. of chicken you’ll need more oil and salt.

When oven reaches 400 degrees –remove pan and place chicken-skin side down in the center of the pan and potatoes , cut side down, around the edges of the baking sheet. Roast for 15 minutes.

Meanwhile, place the lemon juice, 1 Tablespoon of Olive Oil, garlic, oregano and basil in a small bowl and whisk to combine, set aside. Place the cut up peppers with another teaspoon of olive oil and app. 1/4 teaspoon of kosher salt and a little freshly ground pepper in a medium bowl and toss to combine. I like a light glaze of oil over the peppers so if you need a little more use it– just go sparingly because you can always add but you can’t take away.

Flip the chicken over after 15 minutes to skin side up. Using a brush ( I love the silicone ones) brush the chicken with the lemon-herb mixture. Scatter the peppers around the chicken and if there is more of the lemon-herb mixture brush on potatoes as well. ( I did)

I cooked for another 20 minutes and then put under the broiler for a few minutes. If using the broiler keep an eye on it. Remember all ovens are different and all chicken thighs are different sizes, mine were a little larger. You’ll want to bake until the chicken and potatoes are crispy and peppers are tender and a little browned around edges.

 

 

Sheet Pan Steak Fajitas

I love Sheet Pan Meals as most of you know by now. I also love Fajitas! They can be super healthy and light and when you make at home you’re in control of the oil and the salt and everything else that goes into them. I have to say I love them best rolled in a soft tortilla with guacamole and sour cream and a little hot salsa. They’re also good just served up on the plate . Rice and Beans are a nice side dish with this as well.

This is a healthy and fun dinner for the entire family which you can make in under an hour. Everything cooked on the sheetpan which makes for minimal clean-up is a win win in my book.

Enjoy!

*should serve 4

Ingredients:

1 lb. flank steak–sliced against the grain into 1/2″ strips –if making for 4 people you may want to add a little more meat ( 1/2 lb.) everything else can stay the same

2 tsp. chili powder

1 tsp. cumin

1 tsp.garlic powder

1 tsp. paprika

1/2 tsp. kosher salt–if you’d like more salt you can add

1/4 tsp. black pepper

1/4 cup olive oil

1 tsp. minced garlic

1 onion ( spanish onion is good here) sliced no more than 1/4 inch thick

1 red bell pepper–thinly sliced

1 yellow bell pepper –thinly sliced

1 green bell pepper–thinly sliced

some lime wedges and chopped fresh cilantro for topping

flour or corn tortillas — I like the small ones

I had guacamole, chopped fresh jalapenos, sour cream , and some delicious salsa  as toppings. This is entirely up to you.

*side dish suggestions to stretch this meal would be rice and beans!

DIrections:

Preheat oven to 400 degrees.

In a small bowl combine all the dry spices, chili powder, paprika, salt and pepper and stir until evenly mixed

In a large bowl, combine steak strips , onions and bell peppers. Drizzle with 1/4 cup olive oil,  sprinkle the minced garlic. Mix everything until it is evenly coated in oil and garlic. Sprinkle seasoning over everything. Mix again until everything is evenly coated.

I sprayed a large sheet pan with cooking spray. I used a very large sheet pan if you don’t have a very large one you can use two sheet pans. Lay all the vegetables and meat onto the sprayed sheet pan (s). Try your best not to overlap and to spread in a single layer.

Cook for about 20 minutes or until steak is finished. You may want to remove steak and continue cooking vegetables. I like my veggies a little crisp but don’t want to over cook steak. The last 5 minutes of cooking I placed tortillas in aluminum foil and placed right on the sheet pan to heat up.

When veggies were finished to my liking I added the steak back on the sheet pan mixed everything up and plated it up. Served with warm tortillas and lime wedges and sprinkled cilantro ( optional) .

Put extra toppings on the table so everyone can make their own tortilla .

Sheet Pan Honey Balsamic Chicken with Brussels Sprouts

This is an easy and healthy sheet pan meal with honey balsamic chicken and brussels sprouts ready in 1/2 hour!!!!! My kind of meal every day of the week . It was so super easy and ingredients were minimal . I stopped and picked up chicken and brussels sprouts and I had all the other ingredients in the house. I asked the butcher at Whole Foods to pound the chicken breasts so they would cook quickly and it was truly perfect. I served over Brown Rice but this is totally optional.  Easy Peasy Healthy and Easy that’s how I like it.

Ingredients:

3-4 boneless skinless chicken breasts

1 lb. brussels sprouts, cut in 1/2 lengthwise

3 Tbsp. Olive Oil

1 teaspoon Italian Seasoning

1/2 tsp. Kosher Salt and a few turns on the Pepper Mill

1 cup Balsamic Vinegar

4 Tablespoons Honey

1/4 tsp garlic powder

1/4 tsp. kosher salt

Directions:

Preheat oven to 400 degrees. Ask Butcher to pound chicken breasts to even thickness and less than 1 inch thick. Combine chicken and brussels in a large bowl, drizzle with olive oil and toss to coat.

Arrange chicken and brussels sprouts on a sprayed sheet pan ( Pam).  Season with italian seasonings and salt and pepper. Transfer to oven and bake for 15 minutes or until chicken is cooked through and brussels are almost fork tender. I cooked for 15 minutes.

Now prepare the glaze:

Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for app. 6-8 minutes until reduced to half the original volume. Remove from the heat and stir in the honey, garlic powder, and salt. Allow the sauce to cool while the chicken finishes cooking.

After Chicken and Brussels have baked for about 15 minutes, switch to broil for app. 2-4 minutes . Be careful not to burn up brussels sprouts, just check on it after 2 minutes and then again. Remove chicken sheet pan from oven, drizzle with the balsamic glaze and a little cracked black pepper and serve. I served over rice and it was just perfect.

*This should serve 3-4 people nicely especially with the rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

Roasted Salmon with Corn and Tomatoes

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling without being full. Do you know what I mean? This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. filets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One filet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion

*if you love it snip some fresh cilantro in there at the end

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil and spray with your favorite cooking spray. Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add onion and cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

 

 

 

 

Sheet Pan Chicken –Meditteranean Style-String Beans and Potatoes

I love one pan and one pot dinners! Just amazing! This is an easy no-fuss meal cooked in the oven on one sheet with a marinade that has a distinct Meditteranean flavor from the lemon juice, olive oil and oregano.  Use chicken thighs or legs , I prefer dark meat for this but if you insist on using white meat –go ahead. Some green beans and potatoes make this a one pan staple. Delicious and Nutritious. Did I mention super easy to clean up? It was the Golden Globes so I wanted to eat and watch without a big mess to clean up. You’ll need a rimmed baking sheet for this recipe.

Enjoy! this is for 2 +people but you can double for 4. It will probably feed 2+ but depends on your people. This is what I did for the 2 of us. We ate the whole thing! no leftovers! If you are making for a larger crowd (4 or more) either use a very large baking sheet or 2 baking sheets .

Ingredients:

1/2 lb. baby red potatoes- I quartered them but if they are very small you can cut in 1/2

1/2 lb. green beans , trimmed

2 Tbsp. olive oil plus for marinade

Kosher Salt and Freshly Ground Black Pepper, I salt chicken liberally and potatoes because they tend to be bland –see notes below on salt and pepperimg_3437

*2 Tbsp. Chopped Fresh Parsley – totally optional along with some slices of fresh lemon for beautiful presentation

 

Marinade for the Chicken- Marinate for about an hour

app. 1 package of chicken thighs– bone in , skin on . When I say 1 package it is usually a little under 2 lbs ( 6 smallish thighs)  which is more than enough for 2 people. Usually about 6 chicken thighs in a package depending on the size of thighs.

1/4 cup olive oil

3 cloves garlic, minced

Juice of 1 lemon- I used juicer because I wanted to make sure I got every drop

1 Tbsp. Red Wine Vinegar

1 Tbsp. dried oregano

Kosher Salt and Freshly Ground Black Pepper , to taste–I used 1/2 tsp. kosher salt and about 10 grinds on the pepper mill for the marinade

In a large Ziploc Bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with app. 1/2 teaspoon salt and a few grinds (10-12) of freshly ground black pepper, to taste. Marinate for at least an hour, turning the bag occasionally. Remove the chicken from the marinade by draining it, discard the excess marinade.

Preheat oven to 400 degrees. Lightly spray a large size baking sheet with cooking spray.

Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Top with chicken in a single layer. Salt is an important component here–I sprinkled a light amount over chicken and potatoes and string beans –probably another 1/2 teaspoon and a few grinds of the pepper mill

Place into the oven and roast until the chicken is completely cooked through, should register 165 degrees with a meat thermometer after about 1/2 hour . After I check for readiness I place under the broiler for a few minutes, till skin is golden brown and a little charred ( but not too charred) watch chicken for signs of burning.

Serve immediately, you can garnish with lemon slices and parsley for a beautiful presentation!

Enjoy

 

 

 

 

 

Roasted Salmon with Corn and Tomatoes

Sometimes you just need to lighten up the meal and I find Salmon always does the trick . It is filling without being full. Do you know what I mean? This Salmon dish is light but satisfying in every way. This is what I did and I hope you enjoy it as much as we did.

*this recipe should serve 4 nicely–easy to cut in 1/2 for 2

Ingredients:

I asked for 6 oz. filets– just make sure they are the same size and I like from the middle of the salmon not the end–you will need 4 for 4 people. One filet for each person

Kosher Salt and Freshly Ground Pepper

1 small container of cherry or grapes in any coloration you’d like-halved

2 cups frozen or fresh whole kernel corn

2 tsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 Tbsp. Lime juice

1 tsp. honey

1/4 cup finely chopped red onion

*if you love it snip some fresh cilantro in there at the end

Directions:

Pick up Salmon from your local fish store or Whole foods type of market

I rinse the salmon off and pat dry with paper towels. Preheat oven to 400 degrees. Line a 15×10 baking dish with aluminum foil and spray with your favorite cooking spray. Place fish in prepared pan. Sprinkle with about 1/2 tsp. kosher salt over salmon and about 1/4 tsp. freshly ground black pepper–you will have to eyeball it but the salmon needs salt and pepper it’s a question of how much. Lightly sprinkle.

In a medium sized bowl combine tomatoes, corn, oil , chili powder, cumin and a little more salt and pepper ( app. 1/4 -1/2 tsp. more salt and 1/4 tsp. pepper) Toss to coat. Spread tomato mixture around the fish in the baking pan. Roast uncovered, app. 15-18 minutes or until fish flakes easily and is cooked through.

Meanwhile in a small bowl , stir together lime zest, lime juice, and honey

When fish is done to your liking remove fish to a platter. Brush fish with honey mixture. Add onion and cilantro to tomatoes in pan, stirring gently to combine all ingredients. Top fish with tomato mixture and if you’d like a little more cilantro this would be a good time to add it.

 

 

 

 

 

Sheet Pan Honey Balsamic Chicken with Brussels Sprouts

This is an easy and healthy sheet pan meal with honey balsamic chicken and brussels sprouts ready in 1/2 hour!!!!! My kind of meal every day of the week . It was so super easy and ingredients were minimal . I stopped and picked up chicken and brussels sprouts and I had all the other ingredients in the house. I asked the butcher at Whole Foods to pound the chicken breasts so they would cook quickly and it was truly perfect. I served over rice but if you’re really watching your waistline after the holidays you can omit it . Easy Peasy , Healthy and Delicious that’s how I like it.

Ingredients:

3-4 boneless skinless chicken breasts

1 lb. brussels sprouts, cut in 1/2 lengthwise

3 Tbsp. Olive Oil

1 teaspoon Italian Seasoning

1/2 tsp. Kosher Salt and a few turns on the Pepper Mill

1 cup Balsamic Vinegar

4 Tablespoons Honey

1/4 tsp garlic powder

1/4 tsp. kosher salt

Directions:

Preheat oven to 400 degrees. Ask Butcher to pound chicken breasts to even thickness and less than 1 inch thick. Combine chicken and brussels in a large bowl, drizzle with olive oil and toss to coat.

Arrange chicken and brussels sprouts on a sprayed sheet pan ( Pam).  Season with italian seasonings and salt and pepper. Transfer to oven and bake for 15 minutes or until chicken is cooked through and brussels are almost fork tender. I cooked for 15 minutes.

Now prepare the glaze:

Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for app. 6-8 minutes until reduced to half the original volume. Remove from the heat and stir in the honey, garlic powder, and salt. Allow the sauce to cool while the chicken finishes cooking.

After Chicken and Brussels have baked for about 15 minutes, switch to broil for app. 2-4 minutes . Be careful not to burn up brussels sprouts, just check on it after 2 minutes and then again. Remove chicken sheet pan from oven, drizzle with the balsamic glaze and a little cracked black pepper and serve. I served over rice and it was just perfect.

*This should serve 3-4 people nicely especially with the rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sheet Pan Chicken –Meditteranean Style-String Beans and Potatoes

I love one pan and one pot dinners! Just amazing! This is an easy no-fuss meal cooked in the oven on one sheet with a marinade that has a distinct Mediterranean flavor from the lemon juice, olive oil and oregano.  Use chicken thighs or legs , I prefer dark meat for this but if you insist on using white meat –go ahead. Some green beans and potatoes make this a one pan staple. Delicious and Nutritious. Did I mention super easy to clean up?  You’ll need a rimmed baking sheet for this recipe.

Enjoy! this is for 2 +people but you can double for 4. It will probably feed 2+ but depends on your people. This is what I did for the 2 of us. We ate the whole thing! no leftovers! If you are making for a larger crowd (4 or more) either use a very large baking sheet or 2 baking sheets .

Ingredients:

1/2 lb. baby red potatoes I quartered them but if they are very small you can cut in 1/2

1/2 lb. green beans , trimmed

2 Tbsp. olive oil plus for marinade

Kosher Salt and Freshly Ground Black Pepper, I salt chicken liberally and potatoes because they tend to be bland –see notes below on salt and pepperimg_3437

*2 Tbsp. Chopped Fresh Parsley – totally optional along with some slices of fresh lemon for beautiful presentation

 

Marinade for the Chicken- Marinate for about an hour

app. 1 package of chicken thighs– bone in , skin on . When I say 1 package it is usually a little under 2 lbs ( 6 smallish thighs)  which is more than enough for 2 people. Usually about 6 chicken thighs in a package depending on the size of thighs.

1/4 cup olive oil

3 cloves garlic, minced

Juice of 1 lemon- I used juicer because I wanted to make sure I got every drop

1 Tbsp. Red Wine Vinegar

1 Tbsp. dried oregano

Kosher Salt and Freshly Ground Black Pepper , to taste–I used 1/2 tsp. kosher salt and about 10 grinds on the pepper mill for the marinade

In a large Ziploc Bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with app. 1/2 teaspoon salt and a few grinds (10-12) of freshly ground black pepper, to taste. Marinate for at least an hour, turning the bag occasionally. Remove the chicken from the marinade by draining it, discard the excess marinade.

Preheat oven to 400 degrees. Lightly spray a large size baking sheet with cooking spray.

Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Top with chicken in a single layer. Salt is an important component here–I sprinkled a light amount over chicken and potatoes and string beans –probably another 1/2 teaspoon and a few grinds of the pepper mill

Place into the oven and roast until the chicken is completely cooked through, should register 165 degrees with a meat thermometer after about 1/2 hour . After I check for readiness I place under the broiler for a few minutes, till skin is golden brown and a little charred ( but not too charred) watch chicken for signs of burning.

Serve immediately, you can garnish with lemon slices and parsley for a beautiful presentation!

Enjoy

 

 

 

 

Sheet Pan Chicken –Meditteranean Style-String Beans and Potatoes

I love one pan and one pot dinners! Just amazing! This is an easy no-fuss meal cooked in the oven on one sheet with a marinade that has a distinct Meditteranean flavor from the lemon juice, olive oil and oregano.  Use chicken thighs or legs , I prefer dark meat for this but if you insist on using white meat –go ahead. Some green beans and potatoes make this a one pan staple. Delicious and Nutritious. Did I mention super easy to clean up? It was the Golden Globes so I wanted to eat and watch without a big mess to clean up. You’ll need a rimmed baking sheet for this recipe.

Enjoy! this is for 2 +people but you can double for 4. It will probably feed 2+ but depends on your people. This is what I did for the 2 of us. We ate the whole thing! no leftovers! If you are making for a larger crowd (4 or more) either use a very large baking sheet or 2 baking sheets .

Ingredients:

1/2 lb. baby red potatoes- I quartered them but if they are very small you can cut in 1/2

1/2 lb. green beans , trimmed

2 Tbsp. olive oil plus for marinade

Kosher Salt and Freshly Ground Black Pepper, I salt chicken liberally and potatoes because they tend to be bland –see notes below on salt and pepperimg_3437

*2 Tbsp. Chopped Fresh Parsley – totally optional along with some slices of fresh lemon for beautiful presentation

 

Marinade for the Chicken- Marinate for about an hour

app. 1 package of chicken thighs– bone in , skin on . When I say 1 package it is usually a little under 2 lbs ( 6 smallish thighs)  which is more than enough for 2 people. Usually about 6 chicken thighs in a package depending on the size of thighs.

1/4 cup olive oil

3 cloves garlic, minced

Juice of 1 lemon- I used juicer because I wanted to make sure I got every drop

1 Tbsp. Red Wine Vinegar

1 Tbsp. dried oregano

Kosher Salt and Freshly Ground Black Pepper , to taste–I used 1/2 tsp. kosher salt and about 10 grinds on the pepper mill for the marinade

In a large Ziploc Bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with app. 1/2 teaspoon salt and a few grinds (10-12) of freshly ground black pepper, to taste. Marinate for at least an hour, turning the bag occasionally. Remove the chicken from the marinade by draining it, discard the excess marinade.

Preheat oven to 400 degrees. Lightly spray a large size baking sheet with cooking spray.

Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Top with chicken in a single layer. Salt is an important component here–I sprinkled a light amount over chicken and potatoes and string beans –probably another 1/2 teaspoon and a few grinds of the pepper mill

Place into the oven and roast until the chicken is completely cooked through, should register 165 degrees with a meat thermometer after about 1/2 hour . After I check for readiness I place under the broiler for a few minutes, till skin is golden brown and a little charred ( but not too charred) watch chicken for signs of burning.

Serve immediately, you can garnish with lemon slices and parsley for a beautiful presentation!

Enjoy