Lemon Rosemary Chicken with Fingerling Potatoes, Green Beans, & Goats Cheese
Single tray bake recipes can be a serious lifesaver. Little fuss, little muss (is that a word?), and tailor fit to feed a crowd. Perfect.
These tray bake meals have been rocking their way through our kitchen over the past few weeks. Along with takeout pizza, moving boxes, & too much coffee (no such thing). We moved! A couple of months ago we decided that we’d throw caution to the wind, and bought a home. It’s in our fav neighbourhood, has a huge kitchen (yeah!), tons of window light (yes!), and a huge back deck for absolute epic hangs.
And buying a house is mostly awesome, but this being my second time through the process, I can say this…
It’s. A. Little. Stressful. But for real, the best kind of / exciting stress. Does that make sense? I think so. Maybe?
Mostly good stress (I think), but stressful nonetheless. There’s so much to do, remember, pack – packing a house, home office, and studio was a first for us. The result of any little stress is that you get to be in THAT space. The space you more than likely purchased a few weeks, or even months, earlier. And have been waiting like it’s Christmas morning to move in and make your own. Oh, what a feeling!
We’ll be doing some major renos over the new few months (kitchen, fence, fireplace, painting), and I’m excited to shoot some photos along the way so ya’ll can see the progress. More to come soon!
Here’s a little zinger of a recipe. Quick, easy, and delicious. And perfect for those moving/packing/sleepy/homework/football etc nights.
Lemon Rosemary Chicken Tray Bake with Fingerling Potatoes, Green Beans, and Goats Cheese
Serves 4 – 6
4 chicken breasts
2 lbs fingerling potatoes, washed and scrubbed
2 cups green beans, ends cut
3 cloves of garlic, peeled
1/2 cup goats cheese
3 tablespoons olive oil
1 tablespoon lemon zest
1 tablespoon fresh rosemary, diced fine
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
1/2 cup purslane
Fresh parsley and diced radishes, to garnish.
Preheat your oven to 350 degrees.
Place your chicken breasts in a bowl. Drizzle in 1 1/2 tablespoons olive oil, and sprinkle over your lemon zest, rosemary, and 1/4 teaspoon salt & pepper. Massage the lemon oil into your chicken. Set aside.
Place your scrubbed potatoes in a large saucepan full of cold, salted water. Bring to a boil, and cook for 5 – 6 minutes, until just fork tender. Drain, place the potatoes back in the pan, drizzle over 1 tablespoon of olive oil, and season with 1/4 teaspoon salt and pepper. Give them a toss to get the outsides nice and puffed. This will help them become nice and crispy as they bake.
Heat a large frying pan over medium. When the pan is hot, brown both sides of your chicken breasts, (about 1 minute per side). Place the chicken in a baking tray, and pour in your potatoes, making a single layer. Cut your lemon in half, and add it along with your garlic to the tray. Bake in your preheated oven for 40-45 minutes, turning the potatoes halfway through. When you have 10 minutes left in the cooking process, scatter your green beans overtop of the tray.
Crumble your goats cheese over the hot tray, letting it melt nicely. Add your purslane, and garnish with fresh parsley and diced radishes.