Sheetpan Herb Pargiot
Serves 2
20 mins prep
15 mins cook
35 mins total
An easy, fresh dish featuring sheetpan chicken thighs and smashed potatoes, loaded with herbs. Perfect for quick dinners and can be adapted for larger portions.
0 servings
1: Preheat oven to 400F. Wash your potatoes and boil them for about 20 minutes or until a knife can be inserted easily. 2: While potatoes are boiling, prepare the herb mixture. In a mini food processor, combine cilantro, parsley, preserved lemon, garlic cloves, 0.5 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 sheetpan ensuring there is room to breathe and it is not crowded. 5: Using the bottom of a glass sprayed with non-stick spray, press down the potatoes carefully for a smashed look. 6: Rub the herb mixture on the potatoes and chicken thighs. 7: Bake for 15 minutes and 1-2 extra minutes on broil. Enjoy!
