FINGERLING POTATOE RECIPES RECIPES

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EASY SHEET PAN PRETZEL CHICKEN DINNER WITH POTATOES AND ...



Easy Sheet Pan Pretzel Chicken Dinner With Potatoes and ... image

Kelsey Nixon shares an easy, crowd-pleasing sheet pan dinner of pretzel chicken with roasted honey-mustard potatoes, green beans + tomatoes.

Provided by Kelsey Nixon

Number Of Ingredients 16

2 cups thin pretzel sticks (about 4 ounces)
½ cup flour
2 large eggs
2 tablespoons plus ⅓ cup Dijon mustard
3 tablespoons honey
1 ½ pounds chicken thighs
trimmed
Kosher salt and cracked black pepper
½ pound fingerling potatoes
halved
Olive oil
for drizzling
1 ½ cups French green beans
trimmed (about 8 ounces)
1 cup cherry tomatoes
halved (about 5 ounces)

Steps:

  • Preheat oven to 425°F and line a sheet tray with parchment paper or aluminum foil, if desired, for easier cleanup
  • Using a food processor, process pretzels until finely ground; transfer to shallow dish
  • Spread flour in second shallow dish
  • Beat eggs and 2 tablespoons mustard in third shallow dish
  • In a separate mixing bowl, whisk remaining ⅓ cup mustard with honey and set aside
  • Pat chicken dry and season with salt and pepper
  • Using tongs, dredge a chicken thigh in flour, dip in egg mixture, then coat with pretzel crumbs and press gently to adhere
  • Transfer chicken to one side of the sheet pan
  • Repeat with remaining chicken thighs
  • Toss potatoes in mixing bowl with mustard and honey just enough to coat them and season with salt and pepper
  • Transfer to other side of the baking sheet and reserve the bowl
  • Drizzle both the chicken and potatoes liberally with olive oil
  • Transfer to oven and cook for 15 minutes
  • Meanwhile, add the green beans and tomatoes to the same bowl you tossed the potatoes in
  • Drizzle with olive oil, season with salt and pepper and toss to coat
  • Remove sheet pan from the oven and add the green beans and tomatoes to the open space on the pan (some overlap is fine)
  • Return to the oven and cook for another 10 minutes until chicken has cooked through (165°F) and potatoes and veggies are fork tender

MELT IN YOUR MOUTH POTATOES — LET'S DISH RECIPES



Melt in Your Mouth Potatoes — Let's Dish Recipes image

With crispy outsides and soft, fluffy insides, these roasted potatoes practically melt in your mouth.

Provided by Danelle

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 9

3 pounds Yukon Gold potatoes, peeled
6 tablespoons butter, melted
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth
2-3 cloves garlic, peeled and crushed
2 tablespoons fresh chopped parsley

Steps:

  • Place oven rack in upper-middle position. Preheat oven to 475 degrees. Spray a large rimmed baking sheet with non-stick cooking spray.
  • In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.
  • Cut potatoes into 3/4 to 1 inch thick slices, discarding ends. Toss potatoes in butter mixture. Arrange in a single layer on prepared baking sheet.
  • Roast potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to oven and roast for an additional 15 minutes.
  • Remove potatoes from oven and flip one more time. Add the broth and garlic to the pan and carefully return to oven. Roast for an additional 10-15 minutes, or until potatoes are tender. Sprinkle with parsley and serve.

Nutrition Facts : Calories 319 calories, CarbohydrateContent 49 grams carbohydrates, CholesterolContent 31 milligrams cholesterol, FatContent 12 grams fat, FiberContent 5 grams fiber, ProteinContent 6 grams protein, SaturatedFatContent 7 grams saturated fat, ServingSize 1, SodiumContent 622 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat

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