Roasted grapes, punchy feta and creamy gold potatoes accompany prosciutto wrapped chicken and loads of fresh herbs. This Sheetpan Supper is dressed to impressed and could not be simpler to pull together! Simple enough for a quick weeknight meal, but beautiful enough for weekend entertaining.
Yes, this recipe does call for par-cooking your potatoes. But aside from this, all other ingredients are simply tossed on the sheetpan for easy, one-pan cooking! And I promise, the extra little step is well worth it.
Roasted Grape, Feta & Chicken Sheetpan Supper
Ingredients
· ¾ lb petite gold potatoes
· 1 cup red grapes
· 2oz feta, diced
· 1 ½ tsp fresh rosemary, minced
· 1 ½ tsp fresh thyme, minced
· 2 garlic cloves, minced
· 3 tbsp olive oil
· 2 tsp salt
· ½ tsp black pepper
· 3 slices of prosciutto
· 6 chicken tenders
· 1 tbsp fresh parsley, chopped
Add the potatoes to a medium saucepot filled with water. Season with an abundance of salt. Bring to a boil and cook for another 10 minutes. Drain the water and allow the potatoes to cool.
Once the potatoes are cool enough to handle, halve or quarter into bite-sized pieces. Add to a large mixing bowl. Add the grapes, feta, rosemary, thyme, garlic, olive oil, salt and pepper to the bowl with the potatoes. Toss to coat all of the ingredients with the oil and herbs.
Preheat oven to 425F.
Line a sheetpan with foil or parchment paper. Grease with a bit of non-stick spray. Scatter potatoes, grapes and feta across the pan.
Cut each of the pieces of prosciutto in half length wise. Wrap a piece of prosciutto around a chicken tender. Nestle the chicken onto the sheetpan. Repeat with the remaining prosciutto and chicken. Ensure enough space between each of the tenders to promote even cooking.
Roast for 18-20 minutes until the chicken is cooked through. Garnish with fresh parsley and serve hot.
Serves 2
Gluten Free Friendly!
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