Sheet-Pan Autumn Chicken Salad

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Servings: 4
Prep Time: 15 MINS
Cook Time: 35 MINS

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RANGER® Free Range Bone In Chicken Breasts Value Pack

Step ONE

For the chicken, whisk 3 tablespoons oil, vinegar, herbs de Provence, mustard, garlic, salt and pepper in a small bowl. Pat chicken dry with paper towels and add to a shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Cover (or seal bag) and refrigerate for at least 30 minutes, or up to 24 hours.

Step TWO

Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil. Mix potatoes, onion and remaining oil in a medium bowl until well coated. Season with salt and pepper. Arrange potatoes in a single layer on the prepared baking sheet. Remove chicken from marinade. Place chicken, skin-side-up, in a single layer onto prepared baking sheet.

Step THREE

Bake for 15 minutes. Remove baking sheet from oven and increase heat to 450°F. Turn vegetables to prevent burning. Continue to cook 15-20 minutes, until chicken is cooked through to an internal temperature of 170°, and vegetables are light-golden brown. Transfer chicken to a plate to rest.

Step FOUR

Meanwhile, for the salad, whisk hazelnut oil, vinegar and mustard in a large bowl. Add kale, apple and hazelnut oil mixture to the baking sheet with vegetables and toss to combine. Garnish sheet pan with hazelnuts and serve with chicken.

Drink Pairing: Washington Chenin Blanc

4 each	RANGER® Free Range Bone In Chicken Breasts Value Pack
1/4 cup	olive oil, divided
1 tbsp.	apple cider vinegar
1 tsp.	Sonoma Spice Queen Herbs De Provence
	Dijon mustard
4 cloves	garlic, minced
1 tsp.	kosher salt, plus more, to taste
1 tsp.	freshly ground black pepper, plus more, to taste
2 medium	sweet potatoes, cut into 1-inch pieces
1 large	red onion, cut into 1/4-inch wedges

	SALAD:
1/4 cup	hazelnut oil
1 tbsp.	apple cider vinegar
1 tsp.	Dijon mustard
	Kosher salt and and freshly ground black pepper, to taste
1 bunch	lacinato kale, ribs removed, torn into 1-inch pieces
1 medium	Granny Smith apple, cored and sliced thin
1/3 cup	roughly chopped hazelnuts, toasted