Herbed Chicken with Charred Romaine Salad #BakingBloggers

This delicious and easy sheet pan dinner is made in layers making a complete, nutritious and tasty meal with easy clean up.  The chicken is coated with a lemony herb mixture and baked along with all the ingredients for the charred Romaine Salad.

The Baking Bloggers are baking with herbs today......................

Baking Bloggers

April 2020: Herbs

• Baked Spaghetti with Sausage and Meatballs from Palatable Pastime
• Ham and Herbed Potatoes Au Gratin from Making Miracles
• Herb Roasted Chickpeas from Cook with Renu
• Herbed Chicken with Charred Romaine Salad from A Day in the Life on the Farm
• No Knead Herb Bread from Karen's Kitchen Stories
• Oven-Braised Rabbit with Herbed Dumplings from Culinary Adventures with Camilla
• Quiche Lorraine with Herbs from Sid's Sea Palm Cooking
• Sage and Caramelized Onion Sourdough Bread from Caroline's Cooking
• Rosemary & Garlic Baked Potato With Sour Cream from Sneha's Recipe
• Tomato Salad Topped Baked Spinach Frittata from Food Lust People Love

I made a lemon herb mixture that I rubbed underneath the skin of chicken legs and thighs.  This went into the oven along with red onion wedges and roasted for about half and hour.

When the chicken has reached an internal temperature of 160* , add the radishes and bread cubes to the sheet pan.  Return to the oven for another 10 minutes until the radishes are slightly softened and the croutons are golden brown.

Slice a head of Romaine in half and place, cut side down on top of the chicken, return the sheet pan to the oven and broil until lightly charred.

I had also quartered a large russet potato and wrapped it in foil with butter, salt and pepper.  This was placed in the oven at the same time as the chicken and I served them along side.

I chopped the Romaine and tossed it with the radishes, onions and croutons.  I drizzled with the juice of half a lemon and some extra virgin olive oil and served it along with the chicken and potatoes.  It was a delicious dinner and, having used a silicone mat on that baking sheet, clean up was a breeze.

This has been one of my favorite meals thus far this month. I adapted it from a recipe found in Cuisine at Home, which never seems to disappoint. 

#sheetpandinner, #chicken, #salad, #herbs, #lemon,

Entrees, Sheet Pan Dinners, Chicken, Salad

American

Yield: 4 servings

Author: Wendy Klik

Herbed Chicken with Charred Romaine Salad

This delicious and easy sheet pan dinner is made in layers making a complete, nutritious and tasty meal with easy clean up. The chicken is coated with a lemony herb mixture and baked along with all the ingredients for the charred Romaine Salad.

Prep time: 15 MCook time: 45 MTotal time: 60 M

Ingredients:

• 4 chicken leg quarters, split
• 1/4 c. minced  fresh basil
• juice and zest of one lemon
• 3 cloves garlic, minced
• 8 t. olive oil, divided
• salt to taste
• 1 red onion, cut into wedges
• 1 bunch radishes, halved
• 3 cups bread cubes, I used hoagie rolls
• pepper to taste
• 1 Romaine heart, halved lengthwise

Instructions:

How to cook Herbed Chicken with Charred Romaine Salad

1. Combine the basil, lemon juice and garlic with 2 teaspoons of the olive oil, 1 teaspoon of the lemon zest and salt.  
2. Loosen the skin on the chicken pieces and insert the herb mixture underneath.  Place, skin side up onto a baking sheet that is covered with parchment or a silicone mat.   Toss the onion with 2 teaspoons of olive oil, season with salt and pepper and place next to the chicken on the baking sheet.   Bake in a preheated 425* oven for 25-30 minutes, until an internal temperature of 160* is reached.
3. Toss the radishes with 1 teaspoon olive oil, season with salt and pepper and to the baking sheet with the chicken and onions.  Toss the bread with the remaining olive oil, season with salt and pepper and arrange on top of the radishes and onions.  Return to the hot oven and bake for about 10 minutes, until the croutons are golden brown.
4. Lightly coat the cut sides of the Romaine with cooking spray.  Lay them on top of the chicken pieces and place the baking tray under the broiler for a couple of minutes until slightly charred.

Notes:

Adapted from a recipe found in Cuisine at Home, Issue #128

Calories
821.17

Fat (grams)
38.88

Sat. Fat (grams)
9.66

Carbs (grams)
43.28

Fiber (grams)
4.08

Net carbs
39.20

Sugar (grams)
12.92

Protein (grams)
72.02

Sodium (milligrams)
906.66

Cholesterol (grams)
340.89

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