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A Sheet pan dinner of Chicken and French Fries –
Where did this week go? The state food series will resume next Friday with Michigan! Hope to see you there. In the mean time, how about a super easy meal to make while your rushing around preparing for the holiday?
This recipe is easy and fast – and only needs a quick salad on the side to be complete!
So dig in and enjoy a crispy and succulent dinner! A healthier version of take-out right at home!
Here’s How to Do it:
Start by cutting the potatoes into french fries, trying to keep them as even as possible. I use a press. Place them in a bowl and toss with half of the olive oil, bread crumbs, sea salt and vinegar powder.
On a large sheet pan covered with foil or parchment paper, lay the chicken legs, onions & tomatoes and potato slices in a rows. Lay the rosemary sprigs across the top and drizzle with the remaining olive oil and liberally sprinkle on chopped rosemary, salt and pepper.
Bake at 325° 1 hour – turn fries and chicken after 30 minutes.
Turn the heat to 425° and cook for another 15 to 20 minutes or until the potatoes and chicken are crispy.
Serve immediately with a few fresh grape tomatoes to garnish.
A super easy meal all in one pan!
- 2 medium yellow potatoes
- 1/8 cup olive oil
- 1/8 cup unseasoned bread crumbs
- 1/2 teaspoon sea salt
- 1/2 teaspoon malt vinegar powder
- 6-8 chicken legs
- salt and pepper
- 5-6 rosemary sprigs
- 2 Tablespoon chopped rosemary leaves
- 1 large onion, sliced thick
- 20 grape tomatoes
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Start by cutting the potatoes into french fries, trying to keep them as even as possible. I use a press. Place them in a bowl and toss with half of the olive oil, bread crumbs, sea salt and vinegar powder.
-
On a cookie sheet covered with foil or parchment paper, lay the chicken legs, onions & tomatoes and potato slices in a rows. Lay the rosemary sprigs across the top and drizzle with the remaining olive oil and liberally sprinkle on chopped rosemary, salt and pepper.
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Bake at 325° 1 hour - turn fries and chicken after 30 minutes.
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Turn the heat to 425° and cook for another 15 to 20 minutes or until the potatoes and chicken are crispy.
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Serve immediately with a few fresh grape tomatoes to garnish.
© Copyright 2019 The Lazy Gastronome
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