Oh, those flavors... Let me tell you all about it. Golden brown chicken, tangy balsamic, all the herbs, crispy potatoes, nutty parmesan, stretchy mozzarella, fresh basil. All in one pan, in less than 30 minutes. My mouth is watering just remembering this dish...
Yes, I realize I called this "sheet pan" chicken, and then I proceeded to use a large cast iron pan. This pan is one of my favorites - it's more like a griddle than a skillet, so it's perfect for sheet pan meals. If you have a large ovenproof skillet that you'd rather use (versus a sheet pan), please do! Just make sure you have enough room to spread the ingredients out, so the potatoes and chicken get golden brown on all sides.
Sheet Pan Garlic-Balsamic Chicken and Potatoes with Fresh Mozzarella
1 1/4 pounds boneless skinless chicken, cut into bite-size pieces
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
2-3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper
1 pound small red or gold potatoes, cut into wedges
2 tablespoons grated parmesan cheese
4 ounces fresh mozzarella, cut or broken up into bite-size pieces
Fresh basil leaves for serving, torn or cut
Preheat the oven to 400 degrees.
In a large bowl, combine the chicken, 2 tablespoons of the olive oil, balsamic vinegar, garlic, oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Transfer the mixture to a sheet pan or large ovenproof skillet. In another bowl, combine the potatoes, remaining oil, parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Add the potatoes to the chicken and spread everything out so it has room to caramelize on all sides. Roast for 20 minutes. Top the chicken and potatoes with the mozzarella cheese and return the pan to the oven. Roast for 5 minutes, until the cheese melts (the chicken and potatoes should also be cooked through at this point).
Serve with fresh basil leaves on top.
Serves 4
Yes, I realize I called this "sheet pan" chicken, and then I proceeded to use a large cast iron pan. This pan is one of my favorites - it's more like a griddle than a skillet, so it's perfect for sheet pan meals. If you have a large ovenproof skillet that you'd rather use (versus a sheet pan), please do! Just make sure you have enough room to spread the ingredients out, so the potatoes and chicken get golden brown on all sides.
Sheet Pan Garlic-Balsamic Chicken and Potatoes with Fresh Mozzarella
1 1/4 pounds boneless skinless chicken, cut into bite-size pieces
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
2-3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper
1 pound small red or gold potatoes, cut into wedges
2 tablespoons grated parmesan cheese
4 ounces fresh mozzarella, cut or broken up into bite-size pieces
Fresh basil leaves for serving, torn or cut
Preheat the oven to 400 degrees.
In a large bowl, combine the chicken, 2 tablespoons of the olive oil, balsamic vinegar, garlic, oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Transfer the mixture to a sheet pan or large ovenproof skillet. In another bowl, combine the potatoes, remaining oil, parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Add the potatoes to the chicken and spread everything out so it has room to caramelize on all sides. Roast for 20 minutes. Top the chicken and potatoes with the mozzarella cheese and return the pan to the oven. Roast for 5 minutes, until the cheese melts (the chicken and potatoes should also be cooked through at this point).
Serve with fresh basil leaves on top.
Serves 4
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