Sheet-Pan Chicken & Potatoes

Into the bag now

• 2 lb chicken thighs, boneless skinless
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tsp smoked paprika
• to taste salt & pepper

Buy fresh, cook day

• 1.5 lb baby potatoes, halved
• 12 oz green beans, trimmed

Bag it now

1. Combine chicken, oil, garlic, paprika, salt, and pepper in a gallon freezer bag.
2. Massage to coat, press flat, squeeze out air, label, freeze flat.

Cook day

1. Thaw in the fridge overnight (or a bowl of cold water, ~1 hr).
2. Preheat oven to 425°F.
3. Chicken onto one sheet pan. Potatoes and green beans tossed with a little oil, salt, pepper on a second pan.
4. Roast both 35–40 min, until chicken hits 165°F and potatoes are fork-tender.
5. Portion: 2 dinners, 1 lunch for tomorrow.