top of page

Lemon Rosemary Sheet Pan Chicken Bake

IMG_0799.JPG

Ingredients

  • 4 thinly sliced chicken breast

  • ½ teaspoon each of salt and pepper

  • 8 thin slices of fresh lemon

  • 8 ounces of fresh green beans

  • 3 cups of baby potatoes, cut in half if needed

  • 1 cup of bell pepper

  • 6 cloves of garlic

  • 4 tablespoons of Salted Challenge Butter, melted

  • 1 whole lemon, zest, and juice

  • 1 cup of cherry or grape tomatoes

Compound Butter Sauce

  • 1 stick of Challenge Salted Butter, softened

  • ½ cup of shredded parmesan cheese

  • 2 tablespoons of fresh rosemary, finely diced

Directions

  1. Preheat oven to 400 degrees.

  2. Prepare a large sheet pan by covering with foil if desired.

  3. Place chicken on sheet. Sprinkle with salt and pepper, and top with two slices of lemon on each piece of chicken.

  4. Add beans, peppers, and potatoes to the sheet pan. Place garlic in the corner to be used in butter sauce later.

  5. Drizzle the entire pan with the melted butter and pour on lemon juice.

  6. Place sheet pan in the oven for 10 minutes.

  7. Remove from oven and add cherry tomatoes. Place back into oven to continue baking for an additional 15 minutes, or until chicken is cooked through, and veggies are browned around the edges.

  8. In a medium bowl, combine softened butter, cheese, rosemary, and lemon zest to make your compound butter for sauce.

  9. Once the sheet pan is out of the oven, remove the roasted garlic. Dice garlic and stir into compound butter. Add the desired amount of compound butter to warm sheet pan to melt. Mix the vegetables and butter together with the juices on the pan to create an amazing butter sauce.

Note: Store any remaining compound butter in the refrigerator for later use up to a week. This butter is also wonderful melted over your favorite steak or grilled pork!

​

Creates 4 servings

​

​

​

IMG_0811.JPG
IMG_0815.JPG

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

​

​

​

bottom of page