ree drummond lemon thyme sheet pan chicken and potatoes

Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Place the chicken thighs skin-side up on one side of the baking. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Lay a few pieces of bacon over each chicken breast. Cook until golden brown on both sides and cooked. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Whisk and set the herb-oil mixture aside. Heat a large saute pan over medium-high heat, then add the oil. Place chicken in preheated oven and cook for about 10 minutes. In a small bowl, combine the parsley, thyme, olive oil, the juice of 1 lemon, 1 teaspoon salt and 1/2 teaspoon pepper. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. When the grease is nice and hot add two or three pieces of chicken to it. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. Remove the chicken from the fridge and pour off excess marinade. When the chicken is done marinating, preheat the oven to 400 degrees. When finished cooking, reserve ¼ cup of the bacon grease and clean out the skillet. While the chicken marinates, fry up some bacon. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours. Use your hands to coat the chicken and potatoes with the oil and lemon juice. Cut up your potatoes and add them to the baking sheet along with the chicken. Grease a large, rimmed baking sheet or line it with foil. Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around ½ to ¾ inch thick with a mallet. Preheat oven to 400F and move the rack to the middle position. Place the potatoes, 1 tablespoon of the oil, and 1/4 teaspoon of the salt in a large bowl and toss to. Whisk the honey, Dijon, whole-grain mustard, vinegar, pepper, and 1/2 teaspoon of the salt in a small bowl set aside. Place a rimmed baking sheet in the oven while it is heating. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Arrange a rack in the middle of the oven and heat to 425☏. In a large bowl mix together ½ cup Dijon or country/grainy mustard with ½ cup honey, juice of ½ lemon, ½ teaspoon paprika, and ½ teaspoon salt and whisk until smooth.

Ree drummond lemon thyme sheet pan chicken and potatoes