Sheet Pan Korma Chicken with Potatoes & Garlic Green Beans

Step 1

1 Marinate the chicken Preheat the oven to 450°F. In a large bowl, combine the korma sauce, peanut butter spread, and labneh. Transfer half the marinade to a separate bowl; season with salt and pepper. Set aside for serving. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the large bowl of remaining marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

Step 2

2 Prepare the ingredients Meanwhile, wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends of the green beans. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the garlic paste, 2 teaspoons of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Quarter the lime.

Step 3

3 Start the potatoes Line two sheet pans with foil. Place the diced potatoes on a prepared sheet pan; drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 13 minutes. Leaving the oven on, remove from the oven.

Step 4

4 Roast the chicken Meanwhile, carefully transfer the marinated chicken a separate sheet pan; top the chicken with any remaining marinade from the bowl. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven.*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Step 5

5 Finish the vegetables & serve your dish Add the green beans to the bowl of spicy garlic oil; toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted potatoes; arrange in an even layer. Roast 11 to 13 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Carefully top the roasted potatoes with the juice of 2 lime wedges; stir to coat. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted green beans and potatoes. Top the chicken with the reserved marinade. Serve the remaining lime wedges on the side. Enjoy!

Step 6

1 Marinate the chicken Preheat the oven to 450°F. In a large bowl, combine the korma sauce, peanut butter spread, and labneh. Transfer half the marinade to a separate bowl; season with salt and pepper. Set aside for serving. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the large bowl of remaining marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

Step 7

2 Prepare the ingredients Meanwhile, wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends of the green beans. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the garlic paste, 2 teaspoons of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Quarter the lime.

Step 8

3 Start the potatoes Line two sheet pans with foil. Place the diced potatoes on a prepared sheet pan; drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 13 minutes. Leaving the oven on, remove from the oven.

Step 9

4 Roast the chicken Meanwhile, carefully transfer the marinated chicken a separate sheet pan; top the chicken with any remaining marinade from the bowl. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven.*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Step 10

5 Finish the vegetables & serve your dish Add the green beans to the bowl of spicy garlic oil; toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted potatoes; arrange in an even layer. Roast 11 to 13 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Carefully top the roasted potatoes with the juice of 2 lime wedges; stir to coat. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted green beans and potatoes. Top the chicken with the reserved marinade. Serve the remaining lime wedges on the side. Enjoy!