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.
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!
