Sheetpan Herb Pargiot and Smashed potatoes

Quick dinners are back!

Here’s an easy, fresh, full of herbs sheet pan chicken and potatoes that can be put together super quickly!

Note that this recipe is for a small portion but adapt it to your needs (on a bigger sheet pan)

• 2 boneless skinless chicken thighs

• 1.5 lb mini potatoes, with skin

• 1/2 cup cilantro

• 1/2 cup parsley

• 1/4 preserved lemon (or 1/2 lemon juiced)

• 2 garlic cloves

• 3 tbsp olive oil

• 1 tsp salt, divided

• 1/2 tsp black pepper

DIRECTIONS:

1. Preheat oven to 400 F. Meanwhile, wash your potatoes and boil them for about 20 minutes or until a knife can get inserted easily.

2. While potatoes are boiling, prepare herb mixture. In a mini food processor, combine cilantro, parsley, preserved lemon, garlic cloves, 1/2 tsp salt and pepper. Process until fine.

3. Add in oil and mix using a spoon. Set aside.

4. Place chicken thighs and potatoes on a sheet pan. Make sure everything has room to breathe and sheet pan is not crowded.

5. Using the bottom of a glass, thats sprayed with non stick spray, press down the potatoes carefully to give it the smashed look.

6. Rub herb mixture on potatoes and chicken thighs.

7. Bake for 15 minutes and 1-2 extra minutes on broil.

For full video, click here.

Enjoy,

Guila