The Pioneer Woman uses her trusty sheet pan to cook up a full chicken dinner packed with lemon, herbs and garlic!Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/36XSVg6Subscribe to Food Network ▶ http://foodtv.com/YouTubeTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Lemon-Thyme Sheet Pan Chicken and PotatoesRECIPE COURTESY OF REE DRUMMONDLevel: EasyTotal: 1 hr 15 minActive: 25 minYield: 4 to 6 servingsIngredients1/3 cup olive oil1 tablespoon kosher salt 1 1/2 teaspoons roughly chopped fresh thyme 1 1/4 teaspoons freshly ground black pepper 4 cloves garlic, chopped Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges 6 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds) 2 pounds red potatoes (6 medium), cut into 1-inch pieces 1 red onion, sliced2 tablespoons finely chopped fresh parsley DirectionsPreheat the oven to 425 degrees F.Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#ReeDrummond #ThePioneerWoman #FoodNetwork #LemonThymeSheetPanChickenAndPotatoesRee Drummond's Lemon-Thyme Sheet Pan Chicken and Potatoes | The Pioneer Woman | Food Networkhttps://www.youtube.com/watch?v=exNKlK5upag
