A one-pan recipe for zesty lemon hen with chickpeas, potatoes and crispy kale. Baked and prepared in underneath an hour.
My first recipe again from my “unofficial” maternity depart! Babe is formally 4 months previous and whereas I’m nonetheless together with her full-time I’ve been capable of finding pockets right here and there to get a *little* work completed. Reality is, I’ve missed utilizing this a part of my mind and being artistic! I like being a Mother and I’m so grateful for our daughter however THM was my first child and it feels actually good to indicate up right here.
This sheet-pan lemon hen has grow to be a staple in our home during the last 4 months. I’ve little or no time so any meal I can prep the night time earlier than after which simply throw into the oven whereas babe sleeps or hangs in her swing is an actual winner in our home. Winner winner hen dinner as they are saying!
I don’t understand how usually I’ll be again right here (actually is dependent upon when babe isn’t sleeping in my arms) however once I can I’m excited to share some new tasty recipes with you. I hope you take pleasure in!
What You Want for Sheet-Pan Lemon Rooster
It’s fairly easy elements for this sheet-pan lemon hen recipe. Nothing too fancy and simply prepped prematurely!
- Rooster thighs– bone-in, skin-on for further scrumptious taste
- Olive oil
- Chickpeas– I exploit canned, rinsed and drained
- Lemon – each the zest + juice
- Spices – salt, oregano + crushed purple peppers
- Potatoes – I want russet however it’s also possible to use mini or fingerling potatoes
- Kale – tuscan or curly kale works nice
The way to Make Sheet Pan Lemon Rooster
STEP 1: In a big bowl mix hen thighs, 2 tbsp olive oil, chickpeas, zest + juice from lemon, salt, oregano and crushed purple pepper. Let marinate for a minimum of 4 hours or in a single day.
STEP 2: Preheat oven to 450 levels F. Line a baking sheet with parchment or a silicone mat and add cubed potatoes. Drizzle with remaining 1 tbsp of olive oil and sprinkle with salt. Bake potatoes for quarter-hour.
STEP 3: Take away potatoes from oven and push to 1 aspect of baking sheet. Add marinated hen + chickpeas and any remaining juices to different aspect of baking sheet. Bake for half-hour.
STEP 4: Take away from oven and add kale to baking sheet. Coat with remaining olive oil on pan and blend in potatoes with hen/chickpea combination. Bake for five minutes or till kale is crispy.
Extra Sheet Pan Dinners
Listed here are a couple of different sheet-pan dinners you may take pleasure in:
Sheet-Pan Lemon Rooster
A one-pan recipe for zesty lemon hen with chickpeas, potatoes and crispy kale. Baked and prepared in underneath an hour.
- Prep Time: 5 minutes
- Prepare dinner Time: 50 minutes
- Complete Time: 55 minutes
- Yield: 4 servings 1x
- Class: Dinner
- Methodology: Bake
- Weight loss plan: Gluten Free
- 2 lbs hen thighs (bone-in, skin-on)
- 3 tbsp olive oil
- 1 can chickpeas (15 oz), rinsed + drained
- 1 lemon, zest + juice
- 1 tsp salt
- 1/2 tsp oregano
- 1/2 tsp crushed purple pepper
- 2 medium russet potatoes, cubed
- 1 small head kale, destemmed + chopped
- In a big bowl mix hen thighs, 2 tbsp olive oil, chickpeas, zest + juice from lemon, salt, oregano and crushed purple pepper. Let marinate for a minimum of 4 hours or in a single day.
- Preheat oven to 450 levels F. Line a baking sheet with parchment or a silicone mat and add cubed potatoes. Drizzle with remaining 1 tbsp of olive oil and sprinkle with salt.
- Bake potatoes for quarter-hour.
- Take away potatoes from oven and push to 1 aspect of baking sheet. Add marinated hen + chickpeas and any remaining juices to different aspect of baking sheet.
- Bake for half-hour.
- Take away from oven and add kale to baking sheet. Coat with remaining olive oil on pan and blend in potatoes with hen/chickpea combination. Bake for five minutes or till kale is crispy.
- Serve heat or hold in fridge in an hermetic container for as much as 3 days.
Key phrases: sheet pan, sheet pan lemon hen, lemon hen, hen thighs
