Sheet-Pan Autumn Chicken Salad
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Sheet-Pan Autumn Chicken Salad

  • Servings: 4
  • Prep Time: 15 MINS
  • Cook Time: 35 MINS

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Directions

Step one
For the chicken, whisk 3 tablespoons oil, vinegar, herbs de Provence, mustard, garlic, salt and pepper in a small bowl. Pat chicken dry with paper towels and add to a shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Cover (or seal bag) and refrigerate for at least 30 minutes, or up to 24 hours.
Step two
Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil. Mix potatoes, onion and remaining oil in a medium bowl until well coated. Season with salt and pepper. Arrange potatoes in a single layer on the prepared baking sheet. Remove chicken from marinade. Place chicken, skin-side-up, in a single layer onto prepared baking sheet.
Step three
Bake for 15 minutes. Remove baking sheet from oven and increase heat to 450°F. Turn vegetables to prevent burning. Continue to cook 15-20 minutes, until chicken is cooked through to an internal temperature of 170°, and vegetables are light-golden brown. Transfer chicken to a plate to rest.
Step four
Meanwhile, for the salad, whisk hazelnut oil, vinegar and mustard in a large bowl. Add kale, apple and hazelnut oil mixture to the baking sheet with vegetables and toss to combine. Garnish sheet pan with hazelnuts and serve with chicken.

TIPS

Drink Pairing: Washington Chenin Blanc

Ingredients

4 each RANGER® Free Range Bone In Chicken Breasts, Value Pack
1/4 cup olive oil, divided
1 tbsp. apple cider vinegar
1 tsp. Sonoma Spice Queen Herbs De Provence
  Dijon mustard
4 cloves garlic, minced
1 tsp. kosher salt, plus more, to taste
1 tsp. freshly ground black pepper, plus more, to taste
2 medium sweet potatoes, cut into 1-inch pieces
1 large red onion, cut into 1/4-inch wedges
 
  SALAD:
1/4 cup hazelnut oil
1 tbsp. apple cider vinegar
1 tsp. Dijon mustard
  Kosher salt and and freshly ground black pepper, to taste
1 bunch lacinato kale, ribs removed, torn into 1-inch pieces
1 medium Granny Smith apple, cored and sliced thin
1/3 cup roughly chopped hazelnuts, toasted

Directions

Step one
For the chicken, whisk 3 tablespoons oil, vinegar, herbs de Provence, mustard, garlic, salt and pepper in a small bowl. Pat chicken dry with paper towels and add to a shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Cover (or seal bag) and refrigerate for at least 30 minutes, or up to 24 hours.
Step two
Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil. Mix potatoes, onion and remaining oil in a medium bowl until well coated. Season with salt and pepper. Arrange potatoes in a single layer on the prepared baking sheet. Remove chicken from marinade. Place chicken, skin-side-up, in a single layer onto prepared baking sheet.
Step three
Bake for 15 minutes. Remove baking sheet from oven and increase heat to 450°F. Turn vegetables to prevent burning. Continue to cook 15-20 minutes, until chicken is cooked through to an internal temperature of 170°, and vegetables are light-golden brown. Transfer chicken to a plate to rest.
Step four
Meanwhile, for the salad, whisk hazelnut oil, vinegar and mustard in a large bowl. Add kale, apple and hazelnut oil mixture to the baking sheet with vegetables and toss to combine. Garnish sheet pan with hazelnuts and serve with chicken.

TIPS

Drink Pairing: Washington Chenin Blanc

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