This gathering-worthy sheet-pan dinner is a fitting accompaniment for your first harvest of salad greens, sprouts and herbs. Plan ahead – the chicken needs to dry-brine in the fridge for several hours. Once that’s done, the rest is a breeze. Get your butcher to halve the chicken for you if you’re not comfortable doing it yourself. Serve with Tarragon & Onion Salsa Verde.
Sheet-Pan Parmesan-Crusted Chicken and Potatoes
Tender, dry-brined chicken halves are sprinkled with freshly-grated parmesan and then roasted alongside mini potatoes on a sheet-pan.
Ingredients
- 7 cloves garlic divided
- 4½ tsp salt divided
- 1½ kg 3½ lb whole chicken, halved
- 1 lemon
- 675 g 1½ lb mini yellow-fleshed potatoes, thinly sliced
- 1 tbsp olive oil
- ½ tsp freshly ground black pepper
- ½ cup finely grated Parmesan
Instructions
- Using rasp, finely grate 4 of the garlic cloves into small bowl; stir in 3 tsp of the salt to make a paste.
- Divide and massage garlic mixture over chicken halves; place skin-side up on rack set over baking sheet. Evenly zest lemon over chicken halves, reserving lemon for juice. Refrigerate, uncovered, for 8 to 12 hours.
- Preheat oven to 500°F; line baking sheet with parchment paper. Thinly slice remaining garlic cloves; add to large bowl along with potatoes, olive oil and 2 tbsp lemon juice from reserved lemon. Sprinkle with pepper and the remaining 1½ tsp salt; toss to coat.
- Arrange potatoes into a rough rectangle on prepared pan; place chicken halves on top. Roast for 35 minutes.
- Sprinkle Parmesan over chicken (it’s okay if some lands on potatoes); return to oven until a thermometer inserted into thickest part of breast registers 165°F, about 10 to 15 minutes. Let rest for 15 minutes; remove chicken to cutting board before carving.
- Serve with potatoes and a green salad.
Tarragon and Green Onion Salsa Verde
Tarragon is a perennial and is among the first herbs to push through during the spring thaw. You’ll have plenty to harvest by the time your green onions are ready.
Ingredients
- 6 anchovy fillets
- 6 green onions finely chopped
- 2 tbsp capers rinsed and finely chopped
- ¼ cup white wine vinegar
- ¾ cup parsley chopped
- 3 tbsp tarragon leaves chopped
- ⅓ cup extra-virgin olive oil
- pinch salt
- pinch freshly ground black pepper
Instructions
- Using chef’s knife, finely chop anchovy fillets. Using side of knife, work into a paste and add to small bowl; stir in onions, capers, vinegar, parsley, tarragon and oil.
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