Sheetpan Lemony Pargiot and Potatoes | Tasty and Hasty

Tasty and Hasty

Name: Sheetpan Lemony Pargiot and Potatoes
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: Maldon Salt; Josie's Organic Cilantro; Spicely Organics Sumac, Organic; Emperor's Kitchen Chopped Garlic; Jacobs Farm Organic Padron Pepper; Spicely Organics Onion Powder, Organic; Griffin's American Style Prepared Mustard; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Organic Lemon; Chiquilin Chiquilin Paprika Bittersweet; Garnet Sweet Potato Bag

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Sheetpan Lemony Pargiot and Potatoes

Serves 415 mins prep75 mins cook

A delicious sheet pan dish featuring chicken and potatoes, perfect for supper or Shabbat. This easy-to-make recipe combines sweet potatoes, mini red potatoes, and chicken with a zesty lemon and herb seasoning.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

salt

cup cilantro

tsp sumac

clove garlic

pepper

tsp onion powder

Griffin's American Style Prepared Mustard

tsp dry mustard

lemon

tsp paprika

sweet potato

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Instructions

1: Preheat oven to 350F. Line a full size baking sheet with parchment paper.

2: Cut your sweet potato quite small because it requires a lot of cooking time. Slice your mini potatoes in halves. Clean and cut your pargiot in about 4 pieces.

3: Place everything on the baking sheet. Season with lemon, cilantro, garlic, oil and spices. Leave the quartered lemon on the baking sheet. Mix everything very well so it all gets coated with the flavors.

4: Bake uncovered for about 1 ¼ hour.

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