Sheet Pan Chicken with Vegetables
Serves: up to 4 | Cooking time: 40 minutes
A Farmer Focus Simple Recipe!
INGREDIENTS
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1 Package Farmer Focus Boneless Skinless Chicken Thighs
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1 pound small red potatoes, quartered
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½ pound baby carrots, halved lengthwise (We used organic baby carrots to save prep time, but can start with whole carrots if you prefer).
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1 pound fresh green beans
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1/4 cup olive oil
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2 tablespoons fresh lemon juice
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1 teaspoon dried sage*
*Italian seasoning mixes could replace herbs -
1 teaspoon dried basil*
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1 teaspoon dried oregano*
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1 teaspoon dried thyme*
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1 teaspoon freshly ground black pepper
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1 1/2 teaspoons kosher salt
FEATURED PRODUCTS
INSTRUCTIONS
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Preheat oven to 400°F. Cut potatoes into quarters and carrots in half length-wise. Place the chicken, potatoes, green beans, and carrots on a large baking sheet.
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Mix the olive oil and lemon juice together with all of the spices. Drizzle the spice mixture over the chicken and vegetables. Stir the pieces around a bit and make sure everything is well coated.
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Place the pan in the center of the oven and roast for approximately 30-40 minutes, until the chicken is golden brown and cooked through (165˚F Internal Temperature) and vegetables are tender.
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