Sheet Pan Dinner – Chicken and Fries

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.

5 from 1 vote

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Chicken and Fries Sheet Pan Dinner

A super easy meal all in one pan!

Course: Main Course

Cuisine: American

Keyword: chicken, french fries, onions, potatoes, sheet pan, tomatoes

Servings: 4 people

Author: HelenFern

Ingredients

• 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

Instructions

1. 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.

2. 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. 

3. Bake at 325° 1 hour - turn fries and chicken after 30 minutes.

4. Turn the heat to 425°  and cook for another 15 to 20 minutes or until the potatoes and chicken are crispy.

5. Serve immediately with a few fresh grape tomatoes to garnish.

© Copyright 2019 The Lazy Gastronome

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