Grab your baking sheet and get ready for a tasty chicken bake! We make a delicious herb butter to melt over the chicken while everything bakes together. Clean up has never been easier!
/ serving 4 people
/ serving 4 people
Sweet Bell Pepper
Parsley and Thyme
Red Onion, sliced
Before starting, preheat the oven to 450°F. Wash and dry all produce. Remove 4 tbsp butter from the refrigerator. Cut potatoes into 1/2-inch pieces. Drain, then rinse the chickpeas. Add the potatoes, chickpeas and 2 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper. Toss to coat. Roast in middle of oven, until golden-brown, 25-28 min. (NOTE: halfway through cooking you'll add the chicken)
While potatoes and chickpeas roast, core, then slice pepper into 1/2-inch strips. Strip 1 tbsp thyme leaves from stems, then finely chop. Roughly chop parsley. Peel, then mince or grate garlic. Pat the chicken dry with paper towels. Add chicken, 1 tbsp oil and Italian seasoning to a large bowl. Season with salt and pepper. Toss to coat.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. Cook, until golden-brown, 2-3 min per side. Remove the pan from heat. Add chicken on top of potatoes on the baking sheet. Roast, in middle of oven, until chicken is cooked through, 10-12 min.**
Re-heat the large non-stick pan over medium heat. When hot, add 1 tbsp oil, then onions and peppers. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until onions are golden-brown, 3-4 min. Remove the pan from the heat, and stir in balsamic glaze. Set aside.
While peppers and onions cook, using a fork, mash together the thyme, parsley, garlic, 1/4 tsp salt, 1/4 tsp pepper and 4 tbsp room temperature butter in a small bowl. Set aside.
Divide the chicken and potatoes between plates. Top with balsamic peppers and onions. Dollop the herb butter over the hot chicken.