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Small Batch, Grand Flavor • Est. 1995

Provencal Sheet Pan Chicken

Provencal Sheet Pan Chicken

Our favorite Mediterranean flavors collide in this stupidly simple sheet pan dinner, which you can prepare in 30 minutes or so. 

Admittedly, you'll spend a bit of time chopping, but who can complain when the result is all this veggie goodness? The leeks give the meal a mildly sweet, onion-like flavor and the spices—Provencal Seasoned Salt, El Greco, and Aleppo Pepper—make an herby and salty combination with a slight fruity heat that adds beautiful depth to the flavor.

Add a little Parmesan and this dinner is *Chef's Kiss*

Ingredients

  • 1/2 cup butter (half a stick)
  • 1/4 cup grated Parmesan
  • 1 lb. red potatoes
  • 1 leek
  • 1 package of fresh green beans
  • 1 lb. chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons El Greco
  • 1 tablespoon Provencal Seasoned Salt
  • 1 tablespoon Aleppo Pepper
  • Fresh Parmesan, to serve

Directions

  1. Preheat the oven to 400 degrees
  2. Mix the El Greco, Provencal Seasoned Salt, and Aleppo Pepper in a small bowl. Set aside.
  3. Cut the red potatoes in 1/2 inch slices. Pat dry.
  4. Cut the ends off the green beans.
  5. Cut the leafy top off the leek so you can use the white part near the root. Slice the leeks in half the long way. Then cut them the long way one more time, into quarters. Cut those pieces into 2 inch pieces.
  6. Put the vegetables into the mixing bowl. Add the olive oil and mix with a spatula to coat.
  7. Remove about a teaspoon of your spice mixture and set aside.
  8. Sprinkle the remaining spice mixture onto your potatoes, leeks, and green beans. Use the spatula to mix them up and distribute the spice evenly.
  9. Place butter on your sheet pan and place in the oven until it is melted.
  10. Take the sheet pan out and move it around gently until the melted butter covers the whole sheet pan.
  11. Sprinkle Parmesan cheese over the butter.
  12. Put the chicken breasts on the sheet pan.
  13. Turn them over once so both sides are coated in butter.
  14. Sprinkle the remaining spice mixture on both sides.
  15. Fill the remaining space on the sheet pan with the vegetables.
  16. Bake the sheet pan for 20 minutes or until the chicken is cooked through.
  17. Serve hot with fresh Parmesan on top.
Tags: Aleppo Pepper Chicken Dinner Easy El Greco Lunch Marinade Master Potatoes Provencal Seasoned Salt Seasoned Salts Sheet Pan Meal Veggies
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Recipe Details

Yields
4.0 servings
Prep Time Cook Time Total Time
15 min 20 min 35 min

What You'll Need

  • Cutting board
  • Mixing bowl
  • Small bowl
  • Spatula
  • Knife
  • Sheet pan

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