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Muscoda is the Morel Capital of Wisconsin. This small town is home to the mushroom and spring onion jack cheese. It's delicious in this recipe.
Yield: 4 servings
Preparation Time: 40 minutes active time
1/4 | cup | olive oil | |
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1 1/2 | teaspoons | minced fresh thyme | |
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1 1/2 | teaspoons | minced fresh rosemary | |
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1/2 | teaspoon | salt | |
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1/2 | teaspoon | coarsely ground pepper | |
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1/2 | teaspoon | crushed red pepper flakes | |
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1 | pound | small red potatoes, quartered | |
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4 | bone-in chicken thighs, with skin | ||
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7 | ounces | Kindred Creamery Forage Mushroom and Spring Onion Jack cheese, shredded and divided (1 3/4 cups) | |
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1 | pound | fresh asparagus spears, trimmed and cut into 1 1/2 inch pieces | |
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Heat oven to 400 degrees F.
Combine the olive oil, thyme, rosemary, salt, pepper and red pepper flakes in small bowl. Place potatoes on a 17 x 12-inch baking pan. Drizzle with 2 tablespoons olive oil mixture; toss to coat. Arrange potatoes in a single layer.
Pat chicken thighs dry with a paper towel. Place on pan with potatoes. Gently loosen skin from chicken thighs to create pockets. Fill each pocket with about 1/3 cup forage mushroom and spring onion jack; cover cheese with skin. Set aside 1 tablespoon olive oil mixture; brush chicken skin with remaining oil mixture. Bake for 30 minutes.
Drizzle asparagus with reserved olive oil mixture; toss to coat. Carefully add asparagus to pan. (Pan will be hot!) Sprinkle chicken with remaining cheese.
Bake for 8-10 minutes longer or until a thermometer inserted in the meat reads 165 degrees F. Broil for 2-3 minutes on high or until cheese is lightly browned. Let stand for 5 minutes before serving.
Recipe Tip:
Any brand of Wisconsin flavored jack cheese can be used.
Cheesemonger Tip:
Kindred Creamery's Forage Mushroom and Spring Onion Jack cheese is semi-soft and buttery, featuring a blend of dark mushrooms, scallions and garlic.
Please note that some ingredients and brands may not be available in every store.
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