Lemon Basil Chicken- Sheet Pan

This recipe is so easy! I made this on Whole 30 a lot, and continue to because we love it so much. All that to say, I have to admit when I started eating this way, it took some time to enjoy a meal like this. It's pretty basic with just some oil and seasonings... it's not a saucy, melt in your mouth dish. Although it has great flavor I think!

You're supposed to fit this all onto one sheet pan. However, I usually do extra and have to split it into two pans. The recipe comes from HERE, but I have changed it up a bit, so here is my version.

  • 1.5 lbs chicken breast cut into strips (But thighs stay a lot more moist in this recipe!)
  • 1/3 cup avocado oil or olive oil
  • Juice of 1 lemon
  • 3 tbsp basil (you can use dried or fresh)
  • 1 large clove garlic, minced
  • 1/2 tsp salt + more to taste
  • 3 large potatoes skinned & chopped into small pieces
  • 1 tsp lemon pepper (optional)

Step 1: Preheat your oven to 375 degrees. 
        2: Make your marinade: oil, lemon juice, basil, garlic & salt and mix it all in a ziplock bag
        3: Place the chicken in the bag and mix in the marinade, then spread over a greased cookie sheet
        4: With the remaining marinade, mix the potatoes in the ziplock bag and spread over the cookie sheet as well.
        5: Spread the asparagus over a different cookie sheet. (single layer if you want it extra crispy!)
        6: Drizzle the asparagus with oil, salt, and garlic powder.
        7: Bake the chicken and potatoes at 375 for 25 minutes, and then increase to 425 degrees and place the asparagus for 15 minutes-20, leaving the chicken & potatoes in the oven as well.
(Side note: if you want crispier potatoes, I suggest you put them in before the chicken so they have more time to cook.)

My plate of deliciousness!

*Obviously I'm not a photographer* 😆

If you don't have any of these large sheet pans, I suggest you go get some! I have 3 of them and I use them constantly. I know GFS has them!

Comments

  1. LynelleApril 5, 2018 at 3:48 PM

    This looks so good! I love a good one sheet pan meal!

    ReplyDelete

Post a Comment

Popular posts from this blog

Gluten Free Cinnamon Maple Scones

  This  scone recipe  is one of my most recent   favorite   finds! They are so easy & quick to make. And oh so good with a cup of coffee! You can see for yourself, that these are not Paleo, but everything about them is except for the flour blend! (Oh, and there is powdered sugar in the frosting...) Ingredients: Scones: 2.5 cups Gluten Free All Purpose Flour, Bob's Red Mill 1 to 1 (I have only used this flour- I haven't tried any others. I'll get back to this if I do try another!) 1/2 cup coconut sugar 2 tsp baking powder 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp sea salt 6 Tablespoons Cold butter or chilled coconut oil or ghee 1 egg 3/4 cup canned coconut milk, full fat + 2 Tbsps for brusing 1 tsp vanilla extract Maple Icing: 1/4 cup maple syrup 1 Tbsp butter or coconut oil 1 cup confectioners sugar 1/4 tsp cinnamon Directions: 1)  Preheat oven to 400 degrees 2)  Put the flour, coconut sugar, baking powder, salt, cinnamon and nutmeg into a large bowl and whisk together to c
Read more

Marinated Chicken Thighs

         This is one of my favorite, easiest meals! It's great for company, too. Each time I've made it someone has commented on it. It's even Whole30 friendly, and can be either baked in the oven or grilled. I love this with roasted sweet potatoes-Yum yum! Whole30 Marinated Chicken Thighs from Just Jessie B. If you'd like to see a picture, click on the link. I did not take one. :) Ingredients: 1 1/2- 2lbs Chicken Thighs For the Marinade: 1/4 cup olive oil 2 Tbsp balsamic vinegar 2 Tbsp coconut aminos (or soy/tamari sauce if you prefer) 1 Tbsp citrus juice (lemon, lime, or orange) 1 tsp Dijon mustard 1 tsp minced garlic 1/2 tsp salt 1/2 tsp pepper 1/2 tsp onion powder pinch of red pepper flakes Directions: 1. Preheat the oven to 425 degrees. 2. Line a baking sheet with parchment paper or foil. 3. Add the marinade to a ziplock bag and swish around until mixed. Add the chicken thighs and let them sit for at least 30 minutes (the longer the better!) 4. Transfer the chicke
Read more

Crispy Paleo Pizza Crust

Image
It's been over a year since I've posted a new recipe! I'd say it's about time. But you know how you have seasons of your life when you just make your tried and true recipes over and over again, and other seasons when it's so much fun to try something new? Well, pregnancy for me has definitely brought cooking down a notch, that's for sure. We've had a lot of comfort food around here lately, and things I know are good and wouldn't make me nauseous. Anyway- that to say, I only have 3 weeks until my due date for #3. I have a few recipes to share with you that we love before baby girl makes her arrival, but I can't promise a consistent update of new recipes.  So- back to our recipe for today. Homemade Pizza! This Crispy Paleo Pizza Crust is the best I've ever made, and it gets the crispiest, as long as you roll it out thin. But even if it's thick, we still love it. So make it how you love it! We had a Friday night pizza night where
Read more