Best 2 Sheet Pan Chicken Saltimbocca With Roasted Potatoes And Crispy Kale Recipes

Get ready to tantalize your taste buds with a culinary masterpiece - sheet pan chicken saltimbocca with roasted potatoes and crispy kale. This delectable dish combines the savory flavors of chicken, salty prosciutto, and tangy cheese, perfectly complemented by crispy roasted potatoes and tender kale. With just a few simple steps, you'll create a visually stunning and flavor-packed meal that will impress your family and friends.

Let's cook with our recipes!

SHEET-PAN CHICKEN SALTIMBOCCA WITH ROASTED POTATOES AND CRISPY KALE

Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale image

Fancy enough for company but easy enough for a weeknight, this complete Italian-inspired meal is cooked on two baking sheets, making cleanup a breeze.

Provided by Anna Stockwell

Categories Chicken Potato Bake Kid-Friendly Dinner Kale Quick and Healthy Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Sheet-Pan Dinner Small Plates

Yield 4 Servings

Number Of Ingredients 14

Ingredients

8 boneless, skinless chicken breast cutlets (about 2 pounds total)
1 1/4 teaspoons freshly ground black pepper, divided
12 small fresh sage leaves, divided
8 thin slices prosciutto (about 6 ounces)
1 pound baby new potatoes, sliced in half lengthwise, quartered if large
1 garlic clove, finely chopped
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
3 oil-packed anchovy fillets, drained, finely chopped
1 tablespoon red wine vinegar
2 teaspoons honey
1 bunch curly kale (about 8 ounces), ribs and stems removed, coarsely chopped
Special equipment:
2 (18x13") rimmed baking sheets

Steps:

Position racks in upper and lower thirds of oven and preheat to 425°F. Arrange chicken cutlets in a single layer on rimmed baking sheet and season with 1/2 tsp. pepper. Place 1 sage leaf on top of each cutlet, then wrap each in 1 slice of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.
Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on second rimmed baking sheet.
Cook chicken in upper third of oven and potatoes in lower third until prosciutto is crisp and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, 12-14 minutes.
Meanwhile, whisk anchovies, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale and toss to coat.
Remove both baking sheets from oven; let chicken rest. Spread kale evenly over potatoes and return to upper third of oven. Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.
Divide chicken among 4 plates. Serve potatoes and kale alongside.

SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE

Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale image

These sheet-pan chicken thighs gain gorgeous color from a harissa-yogurt marinade, which also keeps the meat juicy during the roasting process. The thighs only need 15 minutes in the marinade, but you can leave them for up to 24 hours in the fridge. For weeknights, heat the oven, place the chicken in the marinade, then wash and cut the sweet potato and kale, so the prep work is done and the oven hot by the time the chicken is done marinating. Make the herb oil while the chicken roasts so it has time to sit. While it's meant for the vegetables, it's also wonderful drizzled on top of the chicken.

Provided by Yasmin Fahr

Categories dinner, weekday, poultry, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon harissa
1/4 cup full-fat Greek or Skyr yogurt
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
Kosher salt and black pepper
1 medium sweet potato, scrubbed and cut into 1/2-inch cubes (about 2 cups)
1 bunch lacinato or curly kale, stemmed and cut or torn into 1-inch ribbons
1 small red onion, peeled and cut into 1-inch wedges
3 tablespoons plus 1/4 cup olive oil
1 teaspoon ground cumin
1/2 cup flat-leaf parsley or cilantro leaves and tender stems, roughly chopped
1 lime, zested and juiced
1/2 teaspoon red-pepper flakes

Steps:

In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.

Tips:

Choose the right chicken breasts: For best results, use boneless, skinless chicken breasts that are of uniform thickness. This will help them cook evenly.
Pound the chicken breasts: Pounding the chicken breasts helps to tenderize them and make them more evenly cooked. You can use a meat mallet or a rolling pin to do this.
Season the chicken breasts generously: Before cooking, season the chicken breasts with salt, pepper, and any other desired seasonings. This will help to enhance their flavor.
Sear the chicken breasts: Sear the chicken breasts in a hot skillet until they are golden brown on both sides. This will help to lock in their juices and flavor.
Roast the chicken breasts with the vegetables: Once the chicken breasts are seared, transfer them to a baking sheet with the vegetables. Roast them in a preheated oven until the chicken is cooked through and the vegetables are tender.
Make sure the vegetables are evenly coated with olive oil: This will help them to roast evenly and prevent them from sticking to the baking sheet.
Season the vegetables with salt and pepper: Before roasting, season the vegetables with salt and pepper. This will help to enhance their flavor.
Roast the vegetables until they are tender: Roast the vegetables until they are tender and slightly caramelized. This will take about 20 minutes.
Serve the chicken and vegetables immediately: Once the chicken and vegetables are cooked, serve them immediately. This will ensure that they are at their best.

Conclusion:

Sheet-pan chicken saltimbocca with roasted potatoes and crispy kale is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is tender and juicy, the potatoes are crispy and flavorful, and the kale is crispy and slightly bitter. This dish is sure to please everyone at the table.