Makes 4 servings
Ingredients:
- 24oz red potatoes
- 2lbs chicken thighs- boneless
- 1 tbsp sage
- 1 tbsp rosemary
- 3 garlic cloves minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
Quarter the potatoes and toss with olive oil then spread evenly on a baking sheet lined with parchment and then add the chicken thighs spaced evenly as pictured. Sprinkle with garlic and herbs and salt and pepper then bake at 400 for 20 minutes. Serve and enjoy!
My notes on this recipe:
What’s not to love about a sheet pan dinner. They are super easy to toss together and the clean up is a snap! I love using parchment to line my trays for this very reason.
Countryside cooks 