2 chicken leg quarters
Lemon Garlic Extra Virgin Olive Oil
Sheetpan Chicken Blend
1 1/2 lb new potatoes or fingerlings
Caramelized Onion Avocado Oil
Farmstand Vegetable Blend
1 tsp Rosemary Leaf
Pinch Smoked Black Pepper
12oz fresh green beans
Roasted Garlic Sea Salt
1/4 cup Parmesan cheese
4 Tbl butter cut into bits
Preheat the oven to 375°F. Line sheetpan with parchment paper. Rub the chicken with a drizzle of Lemon Garlic Extra Virgin Olive Oil and season the chicken with Sheetpan Chicken Blend. Place on the sheet pan.
Place the new potatoes on the sheet pan and drizzle with Caramelized Onion Avocado Oil and season with Roasted Garlic Sea Salt, Rosemary Leaf and Smoked Black Pepper. Roast for 25 minutes or until the potatoes are almost cooked tender
Remove the sheet pan from the oven and using the back of a large spoon or fork, smash each potato. Sprinkle with parmesan cheese. Move the potatoes and chicken to make room for the green beans.
Create a packet with foil and place the green beans and butter in the packet. Season the green beans with Farmstand Veggie Blend. Return the sheet pan to the oven and bake for an additional 10 mins or until the green beans are tender.