Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes with Feta Goddess Sauce

  

This was one of the yummiest meals I've had in a LONG time. You can make it with or without the feta sauce. It was really good, but it was also delicious on it's own if you want to cut down on time and ingredients.

SHEET PAN LEMON ROSEMARY DIJON CHICKEN  AND POTATOES WITH FETA GODDESS SAUCE

FROM HALF BAKED HARVEST

INGREDIENTS

• 6 tablespoons extra virgin olive oil, plus more for serving
• 2 tablespoons Dijon mustard
• 4 cloves garlic, minced or grated (or 1 teaspoon garlic powder)
• 1 medium shallot, finely chopped (or 1 teaspoon onion powder)
• 2 tablespoons chopped fresh rosemary (or 1 tablespoon dried rosemary)
• 1 teaspoon smoked paprika
• juice and zest of 1 lemon
• kosher salt and black pepper
• 2 pounds boneless chicken breasts or thighs
• 3-4 medium russet potatoes, cut into 2 inch pieces
• 1 tablespoon raw sesame seeds
• kosher salt and black pepper
• 1 small bunch asparagus, ends trimmed

FETA SAUCE

• 4-6 ounces feta cheese
• 1/4 cup plain Greek yogurt
• 1 clove garlic grated
• juice from 1 lemon
• 1/4 cup chopped fresh tender herbs, such as dill, basil, or parsley (or 2 tablespoons dried herbs)
• 1/4 teaspoon smoked paprika
• 1 pinch crushed red pepper flakes

INSTRUCTIONS

1. 1. Preheat oven to 425 degrees F. In a medium bowl, combine the remaining 4 tablespoons olive oil, the mustard, garlic, shallot, rosemary, paprika, lemon zest, lemon juice, and a pinch each of salt and pepper. Add the chicken and toss well to combine. Let sit 15-20 minutes.

   2. On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil and the sesame seeds. Season with salt and black pepper. Roast for 20 minutes, or until tender. 

   3. Remove the potatoes from the oven and push them to one side of the pan. Put the chicken on the other side. Arrange asparagus around the chicken. Drizzle over 1 tablespoon olive oil, season with salt and pepper. Return the pan to oven and roast for 20-25 minutes more, until the chicken is cooked through.

   4. Meanwhile, make the feta. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until smooth and creamy. Stir in the herbs, paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice.

   5. To serve, divide the chicken, potatoes, and asparagus between plates. Spoon the feta sauce over the chicken. Eat and enjoy!

Leftover Hambone Soup

 Save that ham bone and use it up in this delicious soup! I needed to make a soup with my leftover Christmas hambone, and I found this one on www.damndelicious.net. 

Leftover Hambone Soup

• Ingredients:
• 1 leftover hambone
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 1 russet potato, peeled and diced
• 1 cup canned white kidney beans, drained and rinsed
• 3/4 cup frozen corn kernels
• 3/4 teaspoon fresh thyme leaves
• 2 bay leaves
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups leftover diced ham

1. Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; remove and discard hambone.
2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.
3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.
4. Serve immediately.

Lucy's Chili

This chili made an appearance at our Thanksgiving table because it's that good. And because Lucy made it. So now we call it Lucy's chili, but the recipe comes from www.thewholesomedish.com

Lucy's Chili

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion -diced
• 1 pound 90% lean ground beef
• 2 1/2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons granulated sugar
• 2 tablespoons tomato paste
• 1 tablespoon garlic powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper* -optional
• 1 1/2 cups beef broth
• 1 (15 oz.) can petite diced tomatoes
• 1 (16 oz.) can red kidney beans, drained and rinsed
• 1 (8 oz.) can tomato sauce

Instructions

• Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
• Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
• Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
• Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
• Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
• Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Change Your Life Chicken

 This chicken dinner actually will change your life. It's so easy and so delicious with very little clean-up. It's a complete one-dish meal. And you can use a variety of vegetables, so whatever you have on hand. 

Change Your Life Chicken

Recipe from www.thelazygeniuscollection.com

Ingredients:

Chicken Thighs with the bone and the skin (1-2 per person)

Two handfuls of vegetables per person. You can use whatever you have. Options: onion, carrot, potato, green bean, asparagus, leek, sweet potato, and cauliflower. (Avoid mushrooms, zucchini, squash, and broccoli with this method.) 

Olive oil

salt

pepper

Directions:

1. Preheat the oven to 500 degrees

2. Line a baking sheet with heavy duty aluminum foil

3. Cut your vegetables and toss with olive oil, more salt than you think you need, and black pepper. Consider cooking speeds with the vegetables you choose.

4. Peel back the skin from the chicken and season underneath generously

5. Pat the chicken dry with paper towels. This is how you get the crunchy crusty layer or skin.

6. Place the chicken skin side up directly on top of the vegetables. 

7. Bake at 500 degrees for 50 minutes.

Variations:

Start with what's above, but once you feel comfortable with how it works, feel free to change it up. Add fresh rosemary or thyme to the vegetables. Rub the chicken (not the skin) with lemon or orange zest. (Rosemary and orange are a heavenly match.) Reinvent the meal with different vegetable combinations: onion, potato, carrot; leek and asparagus; onion and sweet potato, green bean and cauliflower. If you love it, try it. The worst that can happen is it's not great and you won't make it again. Same goes for exotic spices. Go nuts with curry powder, a taco seasoning blend, or whatever you want to try. You won't know if it works until you try. Use chicken breasts with the bone and skin if you must; be sure to bump the time to an hour. I can't vouch that it'll be as good, but I'm not your chicken boss.

Instant Pot Lentil and Ham Soup

Don't let the word "lentil" scare you away! This soup is so flavorful and delicious. I used my leftover Christmas ham after I had already used the ham bone for another soup. 

Instant Pot Lentil and Ham Soup

recipe courtesy of Allrecipes.com

Ingredients

• 1 tablespoon olive oil 
• 1 cup chopped onion 
• 1 cup chopped celery 
• 1 cup carrots, 1/4-inch slices 
• 2 cloves garlic, minced 
• 1 ½ cups diced cooked ham 
• 1 cup lentils 
• ½ teaspoon dried basil leaves 
• ½ teaspoon dried oregano 
• ¼ teaspoon dried thyme 
• 4 cups chicken broth 
• 1 (8 ounce) can tomato sauce 
• 1 cup water 
• 1 small bay leaf 
• 1 ¼ teaspoons kosher salt 
• ½ teaspoon lemon juice 
• ¼ teaspoon ground black pepper 

Directions

• Step 1

  Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and warm for a few minutes. Add onion and celery; saute for 2 minutes. Add carrots; saute for 4 minutes. Add garlic and cook for 2 minutes. Stir in ham, lentils, basil, oregano, and thyme. Add chicken broth, tomato sauce, and water. Stir in bay leaf.

• Step 2

  Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

• Step 3

  Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove lid carefully. Discard bay leaf. Stir salt, lemon juice, and pepper into the soup.

  Prep:20 mins

  Cook:30 mins

  Additional:10 mins

  Total:1 hr

  Servings:10

  Yield:10 cups

  
  

  Nutrition Facts 

Per Serving:

157 calories; protein 9.9g; carbohydrates 16.7g; fat 5.7g; cholesterol 13.8mg; sodium 1104mg.