Sheet Pan Roasted Chicken with Smashed Potatoes | Easy Weeknight Dinner Recipe

Video Description

Using one simple sheet pan, this combination of chicken, broccoli, and potatoes is perfect for dinner! One dish and the entire meal is made! → PRINT the Recipe: https://www.wyseguide.com/sheet-pan-roasted-chicken-smashed-potatoes/ Watch more videos like this: https://www.youtube.com/playlist?list=PLmcYtnSn-N-lT6irgW3QUMTQaJuLMUzZb Follow me! → Get my cookbook: https://www.wyseguide.com/cookbook/ → Visit my website: https://www.wyseguide.com → Sign up for my newsletter: https://wyseguide.com/newsletter → Facebook: http://bit.ly/WyseGuideFB → Instagram: http://bit.ly/WyseGuideIG INGREDIENTS - 4-5 lb roasting chicken - 3 tbsp unsalted butter - 1 tbsp Dijon mustard - 2 tsp fresh thyme leaves - 2 tsp lemon zest - 2 1/2 tsp kosher salt, separated - 2 tsp freshly ground black pepper, separated - 2 cloves garlic, grated - 3 tbsp olive oil, separated - 1 1/2 lb small yellow potatoes, cut in half or 1 1/2-inch pieces - 3 cups broccoli florets - 1/2 cup grated Parmesan cheese - 1 recipe honey Dijon vinaigrette (https://www.wyseguide.com/honey-dijon-vinaigrette/) INSTRUCTIONS - Preheat oven to 425°F. - In a small bowl, mix together the butter, Dijon mustard, thyme, lemon zest, garlic, 2 tsp salt, and 1/2 tsp black pepper. Set aside. - Using a sharp knife or kitchen shears, remove the backbone from the chicken by cutting down both sides of the backbone. Flatten chicken, breaking the breastbone if necessary. Loosen the chicken skin from the meat, being careful not to rip it, by gently working fingers under the skin and separating it from the meat. Work the butter mixture under the skin, and spread it over the meat. Work the mixture over the leg and thigh meat as well. - Place the chicken, skin side up, on a parchment-lined baking sheet. Drizzle the chicken and sheet pan with 1 tbsp olive oil. Add the potatoes, cut side down, around the chicken. Drizzle the potatoes with 1 tbsp olive oil and sprinkle with the remaining salt and black pepper. Roast in the preheated 425°F oven until the internal temperature of the chicken breast registers 160°F, the thigh 170°F, and the potatoes are easily pierced with a knife, 45-55 minutes. Remove the chicken from the baking sheet and set it aside to rest for 15 minutes, where the carry-over cooking will bring the breast to 165°F and the thigh to 175°F. - Using the flat side of a water glass or measuring cup, press and smash the potatoes slightly. Add the broccoli with the potatoes and drizzle with the remaining 1 tbsp olive oil. Top with grated Parmesan cheese and return to oven until the broccoli is crisp-tender, 12-15 minutes. - Cut the chicken to serve with potatoes and broccoli. Drizzle with the honey Dijon vinaigrette. CHAPTERS 00:00 Intro 00:28 Getting the butter ready 03:10 Preparing the chicken 06:09 Preparing the potatoes 08:30 Removing chicken 10:02 Adding broccoli 11:16 Plating 13:38 Making a sauce 15:26 Tasting a bite #dinner #chicken #sheetpan #onepan #recipe From my farm to your home. 🏡 My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land. So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.