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8 August, 2020 by Ruthy Kirwan

Sheet Pan Green Goddess Chicken with Goat Cheese and Peppadew Peppers Meal Prep

Bright and herby green goddess dressing drenched on sheet pan chicken, showered with crumbled goat cheese and zingy peppadew peppers.

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Bright and herby green goddess dressing drenched on sheet pan chicken, showered with crumbled goat cheese and zingy peppadew peppers.

Sheet Pan Green Goddess Chicken with Goat Cheese and Peppadew Peppers

Ruthy Kirwan
Bright and herby green goddess dressing drenched on sheet pan chicken, showered with crumbled goat cheese and zingy peppadew peppers.
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dinner
Servings 4

Equipment

  • 1 Full-Size Sheet Pan, 11 x 7 inch

Ingredients
  

For the green goddess dressing:

  • 1 cup mayonnaise
  • 1 cup buttermilk
  • 3/4 ounces tarragon leaves about one small package, or 5–6 stems
  • 3/4 ounces fresh chives about one small package, or 15–20 chives
  • 1- ounce fresh Italian parsley one small bunch, bottom stems removed
  • 1- ounce basil leaves about 1 cup packed
  • 3 cloves garlic
  • 2 anchovies
  • juice of one lemon about 1/2 cup

For the chicken:

  • 2 pounds boneless, skinless chicken thighs
  • 6 ounces peppadew peppers stems trimmed and discarded
  • 4 ounces crumbled goat cheese

Instructions
 

Prep Ahead:

  • Prepare the green goddess dressing and store in a resealable bag or container.
  • Pound the chicken and store in a resealable bag or container.
  • Destem and slice the peppers if needed.
  • Store in the freezer for up to 3 months (do not freeze the goat cheese), or in the fridge for 5-7 days

Prepare From Prepped:

  • If frozen, thaw in the fridge overnight.
  • Preheat the oven to 350*F and season the chicken on all sides with salt and pepper.
  • Place the chicken on the center of a sheet pan, scattering the peppadew peppers around the chicken.
  • Place the pan in the oven and bake 12-15 minutes

Make From Fresh:

  • Preheat the oven to 350*F.
  • Combine all goddess ingredients in blender and process until smooth.
  • Place the chicken between two sheets of cling film and pound with a meat mallet until they are about 1” thick. Season both sides with salt and pepper, and place on the center of a sheet pan.
  • Scatter the chicken with the peppadew peppers, then place the pan in the oven and bake 12-15 minutes until the chicken is cooked through and registers 160*F with a meat thermometer, and no pink remains inside.
  • Remove pan from the oven and drizzle with green goddess dressing, then scatter with crumbled goat cheese. Serve hot.

Notes

Peppadew peppers are a spicy-sweet variety from South Africa, and they make a great balance to the fresh herby flavor of the green goddess. If you can’t find any, sweet mini peppers will also work. If using, destem the sweet mini peppers and chop roughly into 1” size pieces.
Tried this recipe?Let us know how it was!
0/5 (0 Reviews)
Category: Chicken, Dinner, Oven Baked, Sheet PanCooking Type: Oven Baked, Sheet PanMain Ingredient: ChickenMeal Type: Dinner

About Ruthy Kirwan

Ruthy Kirwan is a recipe tester and developer living in NYC with her two small kids and hard-working husband. She created Percolate Kitchen in 2016 to help busy people get their act together in the kitchen. Learn more at percolatekitchen.com/about

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Comments

  1. Reagan Bitner

    7 February, 2022 at 11:04 am

    I want to make this recipe but the instructions are so unclear, and there’s also no measurements. So disappointing.

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Bright and herby green goddess dressing drenched on sheet pan chicken, showered with crumbled goat cheese and zingy peppadew peppers.