The Leader Female utilizes her trusty sheet pan to cook up a full chicken dinner packed with lemon, herbs and garlic!
Enjoy #ThePioneerWoman, Saturdays at 10a|9c + sign up for #discoveryplus to stream the whole library and so far more:.
Get the dish ▶
Subscribe to Food Network ▶
Take one sassy previous city girl, her hunky rancher other half, a band of lovable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Lady. The Pioneer Lady is an open invitation into Ree Drummond's life: The award-winning blogger and very popular cookbook author concerns Food Network and shares her unique brand name of home cooking, from throw-together suppers to elegant events. The series, set versus the fish story of life in your home on the variety, is the next best thing to actually resting on a stool in Ree's kitchen area.
Invite to Food Network, where learning to prepare is as simple as clicking play! Get your apron and get ready to get cookin' with a few of the best chefs around the world. We'll offer you a behind-the-scenes take a look at our finest programs, take you inside our favorite dining establishment and be your resource in the cooking area to make sure every meal is a 10/10!
Lemon-Thyme Sheet Pan Chicken and Potatoes
RECIPE THANKS TO REE DRUMMOND
Overall: 1 hr 15 minutes
Active: 25 min
Yield: 4 to 6 portions
1/3 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons approximately sliced fresh thyme
1 1/4 teaspoons freshly ground black pepper
4 cloves garlic, sliced
Grated passion and juice of 1 lemon, plus 1 lemon cut into wedges
6 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds).
2 pounds red potatoes (6 medium), cut into 1-inch pieces.
1 red onion, sliced.
2 tablespoons finely chopped fresh parsley.
Preheat the oven to 425 degrees F.
Whisk the olive oil, salt, thyme, pepper, garlic, lemon enthusiasm and lemon juice together in a big bowl.
Include the chicken, potatoes, red onion and lemon wedges to a sheet pan.
Put the olive oil mix over the sheet pan and toss so that whatever is uniformly layered. Turn the chicken skin-side up and space the pieces uniformly apart.
Roast on the middle oven rack, turning the pan midway through, until the chicken is golden brown and signs up 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.
Sign up for our channel to fill up on the most recent must-eat recipes, dazzling kitchen area hacks and content from your preferred Food Network shows.
▶ FOOD NETWORK KITCHEN AREA APP:.
▶ COMPLETE EPISODES:.
#ReeDrummond #ThePioneerWoman #FoodNetwork #LemonThymeSheetPanChickenAndPotatoes.
Ree Drummond's Lemon-Thyme Sheet Pan Chicken and Potatoes|The Leader Lady|Food Network.