Tops Friendly Markets Recipes

Image for Recipe Sheet-Pan Chicken with Spring Vegetables

Sheet-Pan Chicken with Spring Vegetables

Proudly Wisconsin Cheese

Muscoda is the Morel Capital of Wisconsin. This small town is home to the mushroom and spring onion jack cheese. It's delicious in this recipe.

Yield: 4 servings

Preparation Time: 40 minutes active time



Heat oven to 400 degrees F.

Combine the olive oil, thyme, rosemary, salt, pepper and red pepper flakes in small bowl. Place potatoes on a 17 x 12-inch baking pan. Drizzle with 2 tablespoons olive oil mixture; toss to coat. Arrange potatoes in a single layer.

Pat chicken thighs dry with a paper towel. Place on pan with potatoes. Gently loosen skin from chicken thighs to create pockets. Fill each pocket with about 1/3 cup forage mushroom and spring onion jack; cover cheese with skin. Set aside 1 tablespoon olive oil mixture; brush chicken skin with remaining oil mixture. Bake for 30 minutes.

Drizzle asparagus with reserved olive oil mixture; toss to coat. Carefully add asparagus to pan. (Pan will be hot!) Sprinkle chicken with remaining cheese.

Bake for 8-10 minutes longer or until a thermometer inserted in the meat reads 165 degrees F. Broil for 2-3 minutes on high or until cheese is lightly browned. Let stand for 5 minutes before serving.

Recipe Tip:
Any brand of Wisconsin flavored jack cheese can be used.

Cheesemonger Tip:
Kindred Creamery's Forage Mushroom and Spring Onion Jack cheese is semi-soft and buttery, featuring a blend of dark mushrooms, scallions and garlic.

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Tops Friendly Markets Recipes

By continuing to browse our site, you agree to our use of Cookies, Privacy Policy and Terms of Service.