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Sheet Pan Suppers: Herbed Goat Cheese & Zucchini Tart

Sheet Pan Suppers: Herbed Goat Cheese & Zucchini Tart

tart1 sheet frozen puff pastry, thawed according to package directions
All-purpose flour, for rolling out the dough
½ cup ricotta cheese
1 roll (4 ounces) herbed goat cheese, at room temperature, crumbled
4 or 5 medium-size zucchini
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil

Preheat the oven to 375°F with a rack in the center position. Line a sheet pan with parchment paper. Carefully unfold the puff pastry sheet on a lightly floured work surface. Use a flour-dusted rolling pin to gently roll the puff pastry into a large rectangle roughly 12 by 16 inches; it should be just smaller than your sheet pan. Carefully transfer the puff pastry to the prepared pan. Use a sharp knife to score a ¾-inch-wide border around the puff pastry; do not cut all the way through. Use a fork to prick holes inside the border of the rectangle, poking the dough every inch or so. Place the sheet pan in the fridge or freezer to harden the pastry dough, about 20 minutes. Meanwhile, stir-mash together the ricotta and goat cheese in a small bowl until fully combined. Set aside. Trim the ends off the zucchini and, using a vegetable peeler, cut them lengthwise into long, thin strips. (Alternatively, you could use a sharp chef’s knife to cut them into ¼-inch rounds.) Place the zucchini in a large bowl and sprinkle with a pinch each of salt and pepper. Toss to distribute the seasoning. When the dough is good and chilly, place the pan back on your work surface. Spread the chese mixture evenly over the pastry, leaving the border bare. Arrange or pile the zucchini atop the cheese either haphazardly or in your favorite pattern, until the cheese is completely covered. Drizzle the olive oil over the zucchini. Bake the tart until the crust is puffed and deeply browned and the zucchini has softened and browned at the edges, 45 to 50 minutes. Allow the tart to cool slightly before cutting into squares. Serve warm or at room temperature.

Notes: To thaw puff pastry, remove it from the package, keeping it wrapped in plastic, and leave it in the refrigerator overnight or on your work surface for about 30 minutes. Pastry sheets come folded up like a letter – don’t try to unfold them when they’re frozen or they’ll tear! After the pastry has thawed, you’ll be able to easily unfold it. Wrapped well in plastic, thawed pastry will keep for about 2 days in the fridge.

Sheet Pan Suppers: Shellfish and Sausage Bake

Sheet Pan Suppers: Shellfish and Sausage Bake

8 ounces spicy smoked sausage (such as andouille or fresh chorizo), cut chorinto 2-inch pieces
1 pound small Yukon gold or new potatoes
2 pounds mussels, scrubbed
½ pound jumbo shrimp (raw), peeled and deveined
4 tablespoons unsalted butter (1/2 stick), cut into small pieces
1 teaspoon seafood seasoning (such as Old Bay), plus more for serving
2 pounds littleneck clams, scrubbed
2 tablespoons chopped fresh flat-leaf parsley, for serving

Preheat oven to 450° F with the racks in the upper and lower thirds. Roast the sausage and potatoes on a large rimmed baking sheet on the bottom rack until the sausage is cooked through and the potatoes are nearly tender, 20 to 25 minutes. Add the mussels, shrimp, butter, and 1 teaspoon of the seafood seasoning to the baking sheet and toss to combine. Roast until all the mussels have opened and the shrimp are opaque, 12 to 15 minutes more. Meanwhile, roast the clams on a separate large rimmed baking sheet on the top rack until opened, 10 to 15 minutes. (Discard any mussels or clams that do not open after 15 minutes.) Toss the clams with the sausage, potatoes, mussels, and shrimp and sprinkle with the parsley. Serve with extra seafood seasoning on the side.

Sheet Pan Suppers: Panko-Crusted Pork Chops with Roasted Broccoli Rabe

Sheet Pan Suppers: Panko-Crusted Pork Chops with Roasted Broccoli Rabe

breaded1 ½ cups panko bread crumbs
1/3 cup Dijon mustard
1 ½ teaspoons sweet paprika
½ teaspoon cayenne pepper
4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
kosher salt and black pepper
1 bunch broccoli rabe (or 2 bunches broccolini), thick stems trimmed
2 tablespoons olive oil
1 15.5-ounce can cannellini beans, rinsed9
lemon wedges, for serving

Heat oven to 450° F with the racks in the upper and lower thirds. Place the bread crumbs on a rimmed plate or baking dish. Combine the mustard, paprika, and cayenne in a medium bowl. Season the pork with ½ teaspoon salt. Spread both sides of the pork with the mustard coating, dividing evenly, then coat with the bread crumbs, pressing gently to help them adhere. Roast the pork on a large rimmed baking sheet on the top rack until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 145° F, 15 to 20 minutes. Meanwhile, toss the broccoli rabe, oil, and ¼ teaspoon each salt and black pepper on a separate rimmed baking sheet. Roast on the bottom rack, tossing occasionally, until crisp-tender, 4 to 5 minutes. Toss with the cannellini beans. Serve the pork over the broccoli rabe and beans with the lemon wedges, for squeezing.

Sheet Pan Suppers: Roast Chicken and Artichokes With Cilantro-Caper Sauce

Sheet Pan Suppers: Roast Chicken and Artichokes With Cilantro-Caper Sauce

cilan8 bone-in, skin-on chicken pieces (such as thighs, breasts, and drumsticks; about 3 pounds total)
2 cups marinated artichoke hearts, drained (about 12 ounces)
5 tablespoons olive oil
kosher salt and black pepper
1 small shallot, chopped
1 cup chopped fresh cilantro leaves
2 tablespoons capers, drained
2 tablespoons red wine vinegar
watercress and crusty bread, for serving

Heat oven to 450° F. Toss the chicken, artichoke hearts, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper on a large rimmed baking sheet. Roast, skin-side up, on the top rack until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 165° F, 30 to 35 minutes. Meanwhile, combine the shallot, cilantro, capers, vinegar, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and pepper in a small bowl. Serve the chicken with the watercress and bread, topped with the dressing.

Sheet Pan Suppers: Coconut Shrimp with Spicy Orange Dipping Sauce

Sheet Pan Suppers: Coconut Shrimp with Spicy Orange Dipping Sauce

1;4 C. Panko Breadcrumbs
½ C. Unsweetened Shredded Coconut
Olive Oil Cooking Spray
Grated Zest of one Orange
¼ C. Freshly Squeezed Orange Juice
1 tsp. Curry Powder
Pinch Crushed Red Pepper Flakes
½ tsp. Garlic Powder
1 T. Rice Vinegar
1 T. Honey
2 lg. Egg Whites
2 T. Flour
½ tsp. Pepper
1 lb. 21/25 Shrimp, peeled, deveined, tails on

Preheat oven to 425 with rack in the center position. Line a sheet pan with parchment or foil. Spread breadcrumbs and coconut evenly on the prepared pan; its fine if they mix; mist lightly with cooking spray and toast in the oven, stirring occasionally, until lightly golden brown, about 5 minutes. Remove pan from oven and allow to cool. Transfer to a bowl and set it aside. To make dipping sauce, whisk together zest, juice, curry powder, red pepper flakes, garlic powder, vinegar and honey in a small bowl. Pour sauce into an oven proof ramekin and place on the prepared pan. Whisk egg whites until frothy. Add flour, salt and pepper to the breadcrumb mixture and whisk gently until evenly combined. Pat shrimp dry. Dip in egg white, then in breadcrumbs, pressing to coast all over. Place on sheet pan. Repeat with remaining shrimp, arranging them around the sauce. Mist shrimp generously with cooking spray. Bake until coating on shrimp is deeply golden and shrimp are cooked through (they will feel firm when pressed), about 10 minutes. Serve hot with the sauce on the side.

Sheet Pan Suppers: Caprese Turkey Burgers & Sweet Potato Wedge Fries

Sheet Pan Suppers: Caprese Turkey Burgers & Sweet Potato Wedge Fries

caprese2 Sweet Potatoes (1 ½ lb. Total), peeled and cut lengthwise into 1” wedges
2 T. Canola Oil
1 tsp. Salt
1 tsp. Pepper
1 lb. Ground Turkey (Dark meat will be juicier)
½ C. diced Shallot
¼ C. chopped Fresh Basil
2 T. Balsamic Vinegar
1 T. EVOO
4 slices Fresh Mozzarella
1 small Tomato, sliced into ½” rounds for serving
Almost Pesto Sauce

Preheat oven to 450 with the racks in the upper and lower thirds. Line 2 sheet pans with foil or parchment paper. Place a wire rack on one of the pans. Place sweet potatoes on the rackless sheet pan, drizzle with canola soil, sprinkle with half the salt and pepper, and toss evenly to coat. Spread into a single layer and roast on the upper rack until soft and starting to brown, about 15 minutes. Meanwhile, combine turkey with shallot, basil, vinegar, EVOO, and salt and pepper in a bowl. Mix gently until combined; don’t overmix. Divide into 4 portions and shape each into a patty about ¾” thick. Place burgers on the wire rack and set aside. After the potatoes have roasted 15 minutes, lower oven temperature to 400 degrees. Flip potatoes with offset spatula, move them to lower rack, and place pan with turkey burgers on the upper rack. Roast, rotating the pans halfway through, until burgers are nearly cooked through (165 with instant read thermometer) and the fries are charred and crisp, 20-25 minutes. Remove both pans from the oven and set fries aside. Top each burger with a slice of cheese and return to oven. Roast until burgers are cooked through (at least 165 degrees) and the cheese is melted, an additional 5 minutes. Serve burgers topped with tomato sliced and pesto, fries on the side.

Almost Pesto: Place 1 C. packed basil leaves, 1 heaping cup parmesan cheese, ¼ cup EVOO and a teaspoon of freshly squeezed lemon juice into a food processor and whir until smooth. Add salt and pepper to taste.

Sheet Pan Suppers: Chicken with Provencal Vegetables

Sheet Pan Suppers: Chicken with Provencal Vegetables

prov1 large zucchini (10 ounces), sliced 1/8 inch thick on the diagonal
2 small tomatoes (6 ounces each), sliced 1/2 inch thick
1 large onion (10 ounces), sliced 1/8 inch thick
1/4 cCoarse salt
1 pound small potatoes, sliced 1/4 inch thick
3 bone-in, skin-on chicken breast halves (2 1/2 pounds total), ribs removed
up olive oil, divided

Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and onion with 2 tablespoons oil. Season with salt and spread over half of sheet. Toss potatoes with remaining 2 tablespoons oil, and season. Spread over second half of pan. Roast until potatoes are beginning to brown, 25 minutes.
Remove from oven and flip vegetables. Add chicken to center of pan, brush skin with pan juices, and season. Roast until chicken is cooked through and skin is golden brown, 20 to 30 minutes more. Let chicken rest 10 minutes, then slice and serve.

Sheet Pan Suppers: Apricot-Stuffed Pork with Potatoes and Brussels Sprouts

Sheet Pan Suppers: Apricot-Stuffed Pork with Potatoes and Brussels Sprouts

tender1 pound red new potatoes , thinly sliced
2 pints brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup dried apricots, finely chopped
1 shallot, finely chopped
2 tablespoons apricot jam
1 pork tenderloin (1 to 1 1/2 pounds)

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together potatoes, brussels sprouts, and oil; season with salt and pepper. Roast for 15 minutes, tossing once.  Meanwhile, combine apricots, shallot, and jam in a small bowl; season with salt and pepper.  Place pork on a work surface. Holding a chef’s knife parallel to work surface, make a pocket by cutting lengthwise down center of tenderloin, stopping about 1/2 inch from other side (avoid cutting all the way through). Open, and stuff with apricot mixture. Spacing evenly, tie 3 to 4 pieces of kitchen twine around pork to close pocket. Season with salt and pepper.  Remove baking sheet from the oven when sprouts and potatoes have roasted 15 minutes. Toss, and push to sides of baking sheet, then place pork in center. Roast until an instant-read thermometer inserted in thickest part of pork (avoiding stuffing) registers 145 degrees, 25 to 30 minutes. Let rest 5 minutes before slicing and serving.

Sheet Pan Suppers: Sausages with Acorn Squash and Onions

Sheet Pan Suppers: Sausages with Acorn Squash and Onions

she-sausageacornsquash-001c-med109135_vert1 large acorn squash , halved, seeded, and cut into 1/2-inch slices
1 red onion, cut into 1/4-inch wedges
3 tablespoons olive oil
Salt and pepper
4 hot or sweet Italian sausages (3/4 pound total)
1/2 cup grated aged Asiago cheese (2 ounces)
1 tablespoon chopped fresh sage leaves
1/4 cup dried cherries, chopped

Preheat oven to 475 degrees. On a rimmed baking sheet, toss squash and onion with oil and arrange in an even layer; season with salt and pepper. Add sausages to sheet. Roast until vegetables are just tender, 15 to 18 minutes. Heat broiler. Sprinkle Asiago and sage over vegetables and broil until cheese is browned and bubbling and sausages are cooked through, 3 minutes. Sprinkle with cherries to serve.

Sheet Pan Suppers: Spicy Pork with Parsnips and Sweet Potatoes

Sheet Pan Suppers: Spicy Pork with Parsnips and Sweet Potatoes

pork-042-med110298_vert1 large sweet potato, peeled, halved, and sliced 1/2 inch thick
3 large parsnips, peeled, halved, and cut into 2-inch pieces
1 tablespoon finely grated peeled fresh ginger
3 tablespoons olive oil, plus more for serving
2 tablespoons light-brown sugar
1/4 teaspoon cayenne pepper
1 pork tenderloin (about 12 ounces), excess fat and silver skin removed
Coarse salt
1 bunch watercress, trimmed
Lime wedges, for serving

Preheat oven to 475 degrees. On a rimmed baking sheet, toss sweet potato, parsnips, and ginger with oil and spread in an even layer. Mix together brown sugar and cayenne and rub all over pork; add to sheet. Season pork and vegetables with salt and roast until an instant-read thermometer inserted in center of pork reads 145 degrees, 20 to 22 minutes. Let pork rest 10 minutes before serving. Toss vegetables with watercress, drizzle with olive oil, and season. Thinly slice pork and serve with any accumulated juices from sheet, the salad, and lime wedges.

Sheet Pan Suppers: Salmon with Fennel, Bell Pepper, and Olives

Sheet Pan Suppers: Salmon with Fennel, Bell Pepper, and Olives

sam1 navel orange
1 large bulb fennel, cored and sliced ¼” thick, 1/4 cup fronds reserved
1 yellow bell pepper, thinly sliced (any color is fine)
2 tablespoons olive oil
4 skinless salmon fillets (4 to 6 ounces each)
Salt and pepper
1/3 cup pitted black olives, quartered

Heat broiler, with rack 8 inches from heat. Grate 1 tablespoon orange zest, then cut orange into wedges. On a rimmed baking sheet, toss together orange zest and wedges, fennel, bell pepper, and oil and arrange in an even layer. Add salmon and season vegetables and salmon with salt and pepper. Broil until vegetables are browned in spots and salmon is opaque throughout, 8 to 10 minutes. Sprinkle with olives and fennel fronds to serve.

Sheet Pan Suppers: Rib Eye with Horseradish Butter and Root Vegetables

Sheet Pan Suppers: Rib Eye with Horseradish Butter and Root Vegetables

she-steakandceleryroot-004d-med109135_sq1 large head celery root, peeled, halved, and cut into 1/4-inch wedges
2 large carrots, thinly sliced (about ¼”)
2 boneless rib eyes (1 pound each; 1 1/4 inches thick), excess fat trimmed
Salt and pepper
1 tablespoon unsalted butter, room temperature
2 teaspoons prepared horseradish
1 teaspoon Dijon mustard
1/4 cup sliced fresh chives

Heat broiler, with rack 8 inches from heat. On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer. Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper. Broil until vegetables are tender and steaks are browned, 8 to 10 minutes, flipping vegetables halfway through. Tent steaks with foil and let rest 10 minutes. Stir together butter, horseradish, and mustard; season with salt and pepper and spread on steaks. Sprinkle with chives to serve.

Sheet Pan Suppers: Roasted Cod with Potatoes and Olives

Sheet Pan Suppers: Roasted Cod with Potatoes and Olives

cod2 pounds red new potatoes, scrubbed and quartered
4 cloves garlic, halved lengthwise
1/2 teaspoon crushed dried rosemary
1 tablespoon plus 1 teaspoon olive oil
Coarse salt and ground pepper
4 cod fillets (6 to 8 ounces each)
1 pint cherry or grape tomatoes, whole or halved
1/2 cup pitted Kalamata olives
Lemon wedges, for serving (optional)

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes. Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper. Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.

Sheet Pan Suppers: Inside-Out Chicken and Stuffing

Sheet Pan Suppers: Inside-Out Chicken and Stuffing

insideout1 apple, diced large
2 stalks celery, diced medium
2 tablespoons olive oil, divided
1 teaspoon caraway seed
9 ounces crusty white bread, cut into 1-inch pieces (6 cups)
1 cup chicken broth
1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
Salt and pepper
1/4 cup chopped fresh parsley

Preheat oven to 450 degrees, with rack in upper third. On a rimmed baking sheet, toss together apple, celery, 1 tablespoon oil (can use up to 2), and caraway seed. Add bread, arrange in an even layer, and bake 10 minutes. Pour broth on top and stir until absorbed. Rub chicken with remaining tablespoon oil and add to sheet. Season stuffing and chicken with salt and pepper. Bake until stuffing is golden brown and chicken is cooked through, 25 to 30 minutes. Sprinkle with parsley to serve.

Sheet Pan Suppers: Baked Fish with Herbed Breadcrumbs and Broccoli

Sheet Pan Suppers: Baked Fish with Herbed Breadcrumbs and Broccoli

fish1 pound broccoli, trimmed and cut into florets
3 tablespoons vegetable oil
Coarse salt and ground pepper
1 Portuguese roll, torn into large pieces
2 teaspoons chopped fresh thyme
2 tablespoons butter, melted and cooled
4 fillets skinless, boneless, firm, white-fleshed fish such as haddock, cod, or halibut (1 1/4 pounds total and each 1/2 inch thick)
Lemon wedges, for serving

Preheat oven to 425 degrees, with rack in upper third. On a rimmed baking sheet, toss broccoli, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Roast until broccoli is tender and lightly browned, 15 to 20 minutes, tossing halfway through. Meanwhile, in a food processor, pulse bread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper until coarse crumbs form. Transfer breadcrumbs to a bowl and stir in butter with a fork. Coat another rimmed baking sheet with 1 tablespoon oil. Arrange fish on sheet and season with salt and pepper. Top each fillet with enough breadcrumbs to coat, pressing firmly to adhere. Bake until fish is opaque throughout and breadcrumbs are golden brown, about 8 minutes. Serve fish with broccoli and lemon wedges.

Sheet Pan Suppers: Roast Chicken with Scallion, Ginger, and Lime

Sheet Pan Suppers: Roast Chicken with Scallion, Ginger, and Lime

roast4 tablespoons vegetable oil, divided
8 chopped scallions
1/4 cup chopped peeled fresh ginger
4 garlic cloves
1 teaspoon lime zest
1 tablespoon coarse salt, plus more for seasoning
Ground pepper
1 whole chicken (4 to 5 pounds)
1 3/4 pounds parsnips, cut into 3-inch pieces
12 ounces brussels sprouts, halved
1 tablespoon extra-virgin olive oil

Preheat oven to 425 degrees F. In a food processor, combine 3 tablespoons vegetable oil, scallions, ginger, garlic, lime zest, and 1 tablespoon salt; rub half of paste under skin. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet. Toss parsnips with olive oil; season with salt. Scatter parsnips around chicken; roast 20 minutes. Flip parsnips and add brussels sprouts, tossed with 1 tablespoon vegetable oil, to pan; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Let rest 10 minutes before carving and serving. Return parsnips and brussels sprouts to oven and roast until golden, 10 minutes. Serve with remaining paste.

Sheet Pan Suppers: Greek Lemon Chicken and Potato Bake

Sheet Pan Suppers: Greek Lemon Chicken and Potato Bake

greek4 Chicken Leg Quarters
24oz. small Potatoes
½ C. EVOO
2 Lemons, juiced, divided
2 T. dried Basil
2 T. dried Oregano
1 T. Salt
1 T. Pepper
2 T. Lemon & Herb Seasoning or Greek Seasoning Blend
12oz. fresh Green Beans
Tzatziki Sauce for Serving

Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides. Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes. Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes. Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). If you want to brown the tops of chicken and potatoes more, place pan under a preheated broiler for about 5 minutes, to get a bit crispy Serve with Tzatziki Sauce.

Oven BBQ Chicken & Potatoes

Oven BBQ Chicken & Potatoes

3 lb. Boneless, Skinless Chicken Breast halves
6 Potatoes, cut into bite sized pieces
1 Onion, chopped
½ C. Catsup
6 T. Brown Sugar
¼ C. Worcestershire Sauce
¼ C. White Vinegar
¼ C. Butter
2 T. Lemon Juice
2 tsp. Dry Mustard
2 tsp. Salt
2 tsp. Paprika
2 tsp. Chili Powder
1 pinch Red Pepper Flakes

Preheat oven to 325 degrees F (165 degrees C). Arrange chicken breasts, potatoes, and onion in a large baking dish. Mix ketchup, brown sugar, Worcestershire sauce, vinegar, margarine, lemon juice, dry mustard, salt, paprika, chili powder, and red pepper flakes in a saucepan. Bring sauce to a boil, stirring constantly to dissolve brown sugar and salt. Pour the sauce over chicken and vegetables. Cover dish with aluminum foil. Bake in the preheated oven until chicken is no longer pink, the juices run clear, and the sauce has thickened, about 2 hours. An instant-read meat thermometer inserted into the center of a breast should read at least 160 degrees F (70 degrees C).

Sheet Pan Suppers: Paprika Chicken Thighs with Brussels Sprouts

Sheet Pan Suppers: Paprika Chicken Thighs with Brussels Sprouts

In this healthy chicken recipe, paprika-rubbed chicken thighs are nestled into Brussels sprouts and shallots and roasted on a sheet pan in the oven for an easy, healthy dinner. As the chicken thighs roast, the garlicky drippings flavor the Brussels sprouts and shallots. Delicious one-pan cooking! Smoked paprika adds a touch of smoky flavor—look for it at well-stocked supermarkets or in the bulk-spice section at natural-foods markets. Regular paprika can be used in its place, but doesn’t add the hint of smoke.

1 pound Brussels sprouts, trimmed and halved (or quartered if large) thighs
4 small shallots, quartered
1 lemon, sliced
3/4 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
2 cloves garlic, minced
1 tablespoon smoked paprika, sweet or hot
1 teaspoon dried thyme
4 large or 8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed

Position rack in lower third of oven; preheat to 450°F. Combine Brussels sprouts, shallots and lemon with 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Mash garlic and the remaining 1/2 teaspoon salt with the side of a chef’s knife to form a paste. Combine the garlic paste with paprika, thyme and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a small bowl. Rub the paste all over chicken. Nestle the chicken into the Brussels sprouts. Roast on the lower rack until the Brussels sprouts are tender and an instant-read thermometer inserted into the thickest part of the chicken without touching bone registers 165°F, 20 to 25 minutes.

Sheet Pan Suppers: Mini Meatloaves with Green Beans & Potatoes

Sheet Pan Suppers: Mini Meatloaves with Green Beans & Potatoes

loaves1/2 teaspoon paprika
1/2 teaspoon garlic powder, divided
3/4 teaspoon salt, divided
3/4 teaspoon ground pepper, divided
1 pound Yukon Gold or red potatoes, scrubbed and cut into 1-inch wedges
2 tablespoons extra-virgin olive oil, divided
1 pound lean (90% or leaner) ground beef
1 large egg, lightly beaten
1/4 cup finely chopped onion
1/4 cup Italian-seasoned panko breadcrumbs
3 tablespoons ketchup, divided
1 tablespoon Worcestershire sauce
1 pound green beans, trimmed

Position racks in upper and lower thirds of oven; preheat to 425°F. Coat 2 large rimmed baking sheets with cooking spray. Combine paprika and 1/4 teaspoon each garlic powder, salt and pepper in a large bowl. Add potatoes and toss to coat. Drizzle with 1 tablespoon oil, toss again, then spread the potatoes in a single layer on one of the prepared baking sheets. (Reserve the bowl.) Place on the lower rack to roast for 10 minutes. Meanwhile, combine beef, egg, onion, breadcrumbs, 2 tablespoons ketchup, Worcestershire and 1/4 teaspoon each garlic powder, salt and pepper in the large bowl. Form the mixture into 4 small loaves about 2 by 4 inches each and place on the other prepared baking sheet. Brush the tops with the remaining 1 tablespoon ketchup. Remove the potatoes from the oven and put the meatloaves on the lower rack. Toss green beans with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Move the potatoes to one side of their pan and add the green beans to the other side. Roast the vegetables on the upper rack until the green beans are tender and an instant-read thermometer inserted into the center of the meatloaves registers 165°F, 20 to 30 minutes more.

Sheet Pan Suppers: Roast Beef With Potatoes, Bok Choy, and Miso Mayo

Sheet Pan Suppers: Roast Beef With Potatoes, Bok Choy, and Miso Mayo

¼ cup mayonnaise miso
1 tablespoon white miso (soybean paste; found in the refrigerated section of the supermarket)
1 2-pound boneless rib-eye or top loin roast
kosher salt and black pepper
2 russet potatoes (about 1 1/2 pounds), cut lengthwise into 8 1-inch wedges
2 heads baby bok choy (about 8 ounces total), quartered
2 tablespoons canola oil
2 scallions, roughly chopped
Heat oven to 425° F. Whisk together the mayonnaise and miso in a small bowl; set aside. Place the roast in the center of a large rimmed baking sheet and season with ¾ teaspoon each salt and pepper. Roast, fat-side up, until beginning to turn golden brown, 18 to 22 minutes. Toss the potatoes, bok choy, oil, and ¼ teaspoon each salt and pepper in a large bowl; add to the baking sheet. Continue to roast until the potatoes are tender and an instant-read thermometer inserted into the thickest part of the roast registers 130° F (the roast will be medium-rare), 20 to 25 minutes more. Transfer the roast to a cutting board and let rest for 15 minutes. Continue to roast the potatoes until crisp, 5 to 10 minutes more. Slice the roast against the grain. Serve over the potatoes and bok choy with the scallions on top and the miso mayo on the side

Sheet Pan Suppers: Salmon Steaks With Swiss Chard, Asparagus, and Almond-Red Pepper Sauce

Sheet Pan Suppers: Salmon Steaks With Swiss Chard, Asparagus, and Almond-Red Pepper Sauce

¼ cup roasted almonds salm
¾ cup roasted red peppers
1 clove garlic, chopped
1 tablespoon sherry vinegar or white wine vinegar
1 teaspoon smoked paprika
¼ cup olive oil
kosher salt and black pepper
2 salmon steaks (1 inch thick; about 2 pounds total)
1 bunch asparagus, trimmed
1 bunch Swiss chard, trimmed and sliced crosswise

Heat oven to 425° F with the racks in the upper and lower thirds. Pulse the almonds in a food processor until finely chopped, 10 to 20 seconds. Add the red peppers, garlic, vinegar, paprika, 2 tablespoons of the oil, and ¼ teaspoon each salt and black pepper. Pulse until a smooth sauce forms, 10 to 20 seconds. Season the salmon with ½ teaspoon salt and ¼ teaspoon black pepper on a large rimmed baking sheet. Roast on the bottom rack until opaque throughout, 15 to 18 minutes. Meanwhile, toss the asparagus, chard, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and black pepper on a separate large rimmed baking sheet. Arrange in an even layer. Roast on the top rack, tossing once, until crisp-tender, 6 to 8 minutes. Divide the salmon into 4 portions and serve with the chard and asparagus, topped with the almond–red pepper sauce.

Sheet Pan Suppers: Chicken Fajitas in a Flash

Sheet Pan Suppers: Chicken Fajitas in a Flash

fajita4 cloves garlic, minced
1/4 cup olive oil
3 tablespoons Worcestershire sauce
4 teaspoons chili powder
1 teaspoon sugar
3 tablespoons lime juice
1/2 teaspoon salt
1 pound chicken cutlets
4 bell peppers (any color), thinly sliced
1 yellow onion, thinly sliced
Tortillas and your family’s favorite fajita toppings for serving

Heat the broiler with one rack positioned about 4 inches away. In a small bowl, whisk together the first seven ingredients. Set aside 1/4 cup of the sauce, then place the rest, along with the chicken, in a large ziplock bag. Seal the bag and turn it to coat the chicken. Toss the peppers and onion with the reserved marinade on a rimmed baking sheet. Spread them out evenly. Place the marinated chicken on top. Broil, turning the chicken halfway through, until the chicken is no longer pink inside and the vegetables are charred, about 12 minutes. Slice the chicken into strips before serving with your favorite fajita toppings.

Sheet Pan Suppers: Roasted Sausage with Mushrooms, Squash and Polenta

Sheet Pan Suppers: Roasted Sausage with Mushrooms, Squash and Polenta

sausage2 cups (about 6 1/2 oz.) sliced cremini mushrooms
2 cups peeled, cubed butternut squash
2 cups (about 12 oz.) precooked polenta, cut into 1-inch cubes
3 tablespoons olive oil
Salt and pepper
1 pound (about 6 links) mild Italian pork sausage
1 teaspoon chopped fresh rosemary

Heat the oven to 425 degrees with a rack in the center position. Toss together the first four ingredients on a rimmed baking sheet and season with salt and pepper. Spread the mixture evenly. Use a fork to prick each sausage a few times, then tuck them among the other ingredients. Sprinkle on the rosemary. Bake until the sausages are cooked and nicely browned, stirring halfway through, about 30 minutes.

Sheet Pan Suppers: Parmesan-Crusted Cod with Garlicky Summer Squash

Sheet Pan Suppers: Parmesan-Crusted Cod with Garlicky Summer Squash

sqas2 small zucchini, sliced into 3/4-inch-thick rounds
2 small yellow summer squash, sliced into 3/4-inch-thick rounds
2 garlic cloves, minced
1/4 cup olive oil
Salt and pepper
4 5 – 6 ounces cod fillets, skinned
1/4 cup panko bread crumbs
1/4 cup grated Parmesan
2 tablespoons chopped parsley

Heat oven to 350 degrees with a rack in the center position. Toss together the zucchini, squash, garlic, and 2 tbsp. olive oil on a rimmed baking sheet. Season with salt and pepper and spread the ingredients evenly, leaving space for the fish. Place the fish on the pan and season with salt and pepper. In a small bowl, combine the panko, Parmesan, parsley, remaining olive oil, and a pinch of salt. Press the mixture onto the fish, distributing it evenly. Bake until the fish flakes apart when gently prodded with a paring knife, about 20 minutes.

Sheet Pan Suppers: Mediterranean Chicken

Sheet Pan Suppers: Mediterranean Chicken

med1 small Onion
½ lb. (8-10) small or Micro Potatoes
2 cloves Garlic, crushed, or chopped
10 oz. Grape Tomatoes
Salt & Pepper
¼ tsp. each Red Pepper Flakes and dried Oregano
½ tsp. fresh Thyme
1 T. Olive Oil
Nonstick Spray
2 Boneless, Skinless Chicken Breasts, about ¾ lb.
1 handful pitted Kalamata or Mixed Olives
2-3 oz. Feta Cheese, crumbled.

Preheat oven to 450. Slice onion and quarter or half the potatoes, depending on size. You want the potatoes to all be about the same size so that they cook evenly. Combine onion, garlic, tomatoes and potatoes in a large bowl and sprinkle with salt, pepper and other herbs and seasonings. Toss with a tablespoon of olive oil. Spray sheet pan with nonstick spray and spread potato mixture in an even layer. Bake for 15 minutes. Meanwhile, pat chicken dry and season with salt and pepper. Chop chicken breasts into 4-6 equal pieces to help them cook more quickly. After 15 minutes, remove sheet pan and shake it up to slip potatoes. Layer chicken and olives over the potatoes, the crumble on the feta cheese. Reduce oven to 350 and bake an additional 15-20 minutes, until chicken and potatoes are cooked through

Sheet Pan Suppers: Crispy Fish Tacos with Chili-Roasted Corn

Sheet Pan Suppers: Crispy Fish Tacos with Chili-Roasted Corn

taco1 1/2 cups pumpkin seeds (pepitas)
1 1/2 cups panko (Japanese breadcrumbs)
2 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
3–4 skinless mild fish fillets (such as red snapper, striped bass, or halibut; each 3/4″ thick, about 1 pound total), pin bones removed
2 large eggs
1/2 cup mayonnaise, divided
3 teaspoons chili powder, divided
Nonstick vegetable cooking spray
4 ears of corn, husked
12 taco-size corn tortillas
Shredded green cabbage, sliced avocado, cilantro leaves with tender stems, pickled jalapeño slices, hot sauce, and lime wedges (for serving)

Special equipment:
An ovenproof wire rack that fits inside an 18×13″ rimmed baking sheet; 2 (18×13″) rimmed baking sheets

Arrange racks in upper and lower thirds of oven and preheat to 350°F. Pulse pumpkin seeds in a food processor until finely chopped. Transfer to rimmed baking sheet and toss with panko. Toast until lightly browned, 10–12 minutes. Transfer to a large plate and stir in 3/4 tsp. salt and 1/4 tsp. pepper; wipe off sheet. Meanwhile, cut each fillet in half lengthwise. Slice each piece on a diagonal into 3/4″ strips. Whisk eggs, 1/4 cup mayonnaise, 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Set wire rack into rimmed baking sheet. Spray with cooking spray. Dredge each piece of fish in mayonnaise mixture, then roll in pumpkin-panko mixture, pressing to adhere. Arrange in a single layer on prepared rack. Spread corn with remaining 1/4 cup mayonnaise. Sprinkle with remaining 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper and arrange on second baking sheet. Place baking sheet with fish on upper rack of oven and corn on lower rack. Bake fish until opaque and flesh flakes apart when pierced with a paring knife, 18–22 minutes, and bake corn, turning once halfway through, until tender, about 20 minutes. Meanwhile, working one at a time, warm tortillas with tongs directly over a gas burner, turning them often, until lightly charred and puffed in spots, about 1 minute per side. (If you don’t have a gas stove, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm. Divide fish among tortillas and top with cabbage, avocado, cilantro, jalapeños, and hot sauce. Serve with corn and lime wedges alongside.

Sheet Pan Suppers: One Pan Greek Chicken

Sheet Pan Suppers: One Pan Greek Chicken

greece16 ounces baby red potatoes, halved
16 ounces green beans, trimmed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

For the marinade
8 bone-in, skin-on chicken thighs
1/4 cup olive oil
3 cloves garlic, minced
Juice of 1 lemon
1 tablespoon red wine vinegar
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper, to taste

In a gallon size Ziploc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until golden brown and slightly charred. Serve immediately, garnished with parsley, if desired.

Sheet Pan Suppers: One Pan Garlic Ranch Chicken & Veggies

Sheet Pan Suppers: One Pan Garlic Ranch Chicken & Veggies

chx8 teaspoons brown sugar, divided
8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby peeled carrots
2 tablespoons olive oil
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
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Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken. Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with parsley, if desired.

Sheet Pan Suppers: Chicken Sausage, Kalette, and Red Onions

Sheet Pan Suppers: Chicken Sausage, Kalette, and Red Onions

kalette6oz. Kalettes
1 small Red Onion, cut into wedges
3 T. EVOO
1 ½ T. Red Wine Vinegar
½ tsp. Salt
4 sprigs Fresh Rosemary
3 Chicken Sausage Links (fully cooked, 9 ounces total), sliced into ½” pieces on the diagonal

Preheat oven to 350. Place kalettes and onions on a large rimmed baking sheet. Stir together oil and vinegar and drizzle over onions and kalettes. Stir to coat and rub mixture into vegetables with your hands. Tuck rosemary under vegetables. Roast 10 minutes; remove pan from onion. Top with chicken sausages, stir to distribute evenly and flip vegetables over. Continue baking an additional 15 minutes, or until everything is lightly browned. Discard rosemary sprigs and serve.

Sheet Pan Suppers: Lemon Chicken

Sheet Pan Suppers: Lemon Chicken

½ C. Olive Oil, plus more for drizzlinglemon
6 cloves Garlic, minced
1 T. fresh Rosemary Leaves
1 T. fresh Thyme Leaves
4 Lemons, 1 juiced, 3 sliced
¼ tsp. Crushed Red Pepper Flakes
Salt & Pepper
8 Chicken Thighs
1 Large Onion, sliced
2 lb. Baby Yukon Gold Potatoes, halved (or quartered, if larger)

Preheat oven to 400. In small bowl combine oil, garlic, herbs, lemon juice, red pepper and salt and pepper. Place thighs in a large ziploc bag and pour the oil into the bag. Turn to coat and massage oil into the chicken. Allow to marinate on the counter for one hour, turning over occasionally. Drizzle oil on rimmed backing sheet and scatter the potatoes and onions on, sprinkle with salt and pepper and toss to combine. Place chicken on top and slide lemon slices between them. Pour remaining marinade over chicken. Bake 45-60 minutes, or until internal temperature of thighs reach 165. To crisp up skin, place under broiler for a few minutes, but monitor closely.

Sheet Pan Suppers: Pork “Saltimbocca”

Sheet Pan Suppers: Pork “Saltimbocca”

salt2 Onions, cut into ½ inch slices
3 T. Olive Oil, divided
Salt & Pepper
1 ½ lb. Baby Yukon Gold Potatoes, cut in half
½ C. fresh Sage leaves, chopped
2 lb. Pork Roast, cut into 4 pieces
8 thick slices prosciutto

Preheat oven to 450. Line a large rimmed baking sheet with foil. Place onions on sheet and drizzle with 1 T. oil and season with salt and pepper. Toss gently to coat. Combine remaining oil, potatoes and sage in a bowl; season with salt and pepper and toss to coat. Add potatoes to baking sheet. Roast until potatoes are beginning to brown around the edges, about 20 minutes. Stir onions and potatoes carefully with tongs and make room for pork. Season pork with salt and pepper and arrange 2 slices of prosciutto on top of each piece. Place on baking sheet and return to oven until pork reaches internal temperature of 135, about 10-15 minutes. Turn on broiler and broil 2-3 minutes to crisp up prosciutto. Let rest for 5-10 minutes and serve.

Sheet Pan Suppers: Dijon Salmon and Asparagus

Sheet Pan Suppers: Dijon Salmon and Asparagus

1 Lemon, thinly slicedsalm
1 Lemon, Zested and Juiced
1 ½ T. Plain Greek Yogurt
1 ½ T. Dijon Mustard
1 T. fresh Dill, chopped, plus additional for garnish if desired
Salt & Pepper
2 lb. Salmon Filet
1 lb. Thin Asparagus, ends trimmed
4 cloves Garlic, minced
2 T. EVOO

Preheat oven to 450. Spread lemon slices around baking pan. In small bowl mix juice, zest, yogurt, and mustard. Season with salt and pepper and dill. Season salmon with salt and pepper and place on baking sheet. Spread yogurt sauce over salmon evenly. In large bowl toss asparagus with garlic and oil, season with salt and pepper and then scatter on sheet around salmon. Bake 15-20 minutes, until desired doneness, checking on fish at the 10-12 minute mark. Remove from pan and serve with a sprinkle of fresh dill and additional lemon.

Sheet Pan Dinners: Chicken Parmesan and Roasted Zucchini

Sheet Pan Dinners: Chicken Parmesan and Roasted Zucchini

parm4 (6 oz) boneless skinless chicken breast halves
3/4 cup Italian seasoned Panko bread crumbs
1/4 cup finely grated Parmesan cheese
Salt and freshly ground black pepper
1 large egg
2 T. olive oil, divided
2/3 cup marinara sauce (from a jar of store bought)
2/3 cup shredded mozzarella cheese
1 1/4 lbs zucchini chopped in half through the length then sliced into 1/2-inch thick pieces
1/2 tsp. garlic powder
Chopped fresh basil, for serving (optional)

Preheat oven to 450 degrees. Spray a rimmed cookie sheet with non-stick cooking spray.
Pour Panko bread crumbs and parmesan into a gallon size resealable bag. Season with salt and pepper if desired. Shake bag then drizzle 1 T. olive oil over bread crumb mixture. Seal bag and shake while pressing against mixture to evenly moisten crumbs. In a shallow dish whisk egg until well blended. Working with one chicken breast at a time, dredge chicken in egg then immediately transfer to bread crumb mixture and press both sides in crumbs to adhere well. Transfer to middle of baking dish then repeat with remaining chicken breasts. Bake chicken in oven 15 minutes. During last few minutes of chicken baking, place zucchini in a gallon size resealable bag, pour in olive oil and add garlic powder. Season wtih salt and pepper to taste. Seal bag and shake to evenly coat. Remove chicken from oven, rotate chicken to opposite side. Add zucchini around chicken in an even layer. Return to oven and bake 10 minutes longer or until chicken registers 165 degrees in center on an instant read thermometer (mine were 170 after the 10 minutes so unless your chicken breasts are super thick you shouldn’t need much more time). Remove from oven and spread marinara sauce down middle of chicken breasts, sprinkle with mozzarella. Move oven rack near broiler element and heat oven to broil. Broil until cheese has melted about 1 – 2 minutes (keep a close eye on it so cheese doesn’t burn). Sprinkle with basil and serve immediately.

Sheet Pan Suppers: Salmon, Asparagus & Potatoes

Sheet Pan Suppers: Salmon, Asparagus & Potatoes

asp2 lb Little Potatoes or small Yellow Potatoes thoroughly scrubbed and quartered (I had combination of both)
1.5 lb salmon, cut into 4 portions
1 lb asparagus
2-3 tsp. salt
2 tsp. ground mustard
1 tsp. paprika
½ tsp. ground ginger (*optional)
1 tsp. freshly ground black pepper
4 lemon slices
Garlic Mixture
4+ T. olive oil
4 cloves garlic, pressed or minced

Either in the baking pan or in a ziplock bag combine potatoes, ¾ teaspoons salt, ½ teaspoon freshly ground black pepper, and 3 tablespoons of the garlic/oil mixture. Toss together until thoroughly coated. Place on a parchment paper or foil lined baking pan and space evenly placing the potatoes cut side down. Place in a preheated to 450F oven.
Bake for about 20 minutes and flip the potatoes cut side up. Bake for another 10 minutes or until the potatoes are soft and almost but not quite done. Move all potatoes to one corner of the baking pan, making space for the salmon and asparagus. Add the salmon to the baking pan, spacing it about 1 inch apart. Sprinkle with salt (about 1 tsp). Brush the top of the salmon with the oil/garlic mixture. Generously sprinkle with ground mustard (2 teaspoons), followed by a light sprinkle of paprika (1 teaspoon) and a very light sprinkle of ground ginger (1/2 teaspoon). Place a lemon slice on top of each piece. Now either on the spare side of the baking sheet or in a different bowl, toss the asparagus with 1 teaspoon salt, ½ teaspoon black ground pepper and the remainder of the garlic/oil mixture (about 1 tablespoon). If there isn’t enough of the garlic/oil mixture, give a light drizzle of regular olive oil. Place the baking sheet with potatoes, salmon & asparagus back in the 450F oven for another 12-15 minutes depending on the thickness of your salmon, or until the salmon is cooked all the way through. At the end, the potatoes should be soft and cooked through, so should the salmon. The asparagus will be cooked with still a slight crispiness on the inside. Remove from the oven and serve as is on the baking sheet or transfer to a serving platter and serve hot

Sheet Pan Suppers: Parmesan Crusted Salmon and Roasted Broccoli

Sheet Pan Suppers: Parmesan Crusted Salmon and Roasted Broccoli

broccoli1 1/4 lbs broccoli crowns, stems cut and reserved for another use, florets chopped into bite size pieces
2 1/2 T. olive oil
1 clove garlic, minced
Salt and freshly ground black pepper
Salmon
4 (6 oz) skinless salmon fillets
1 1/2 T. mayonnaise
1 1/2 tsp. lemon juice (zest lemon first)
1 clove garlic, minced
Salt and freshly ground black pepper
1/4 cup slightly packed finely grated parmesan
1/4 cup bread crumbs
1 T. chopped fresh parsley
1 1/2 tsp. lemon zest
1/4 tsp. dried thyme
1 1/2 T. olive oil

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray. Place broccoli in a mound in center of baking sheet. Pour olive oil over broccoli along with garlic and toss to evenly coat. Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets (note that if you like your broccoli more browned and roasted then let it roast for 5 minutes first then remove and spread to edges, this just gives it a head start. If you like it crisp tender and slightly roasted then no pre-roasting needed). Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, leaving about 3/4-inch between fillets so they can evenly cook. In a mixing bowl whisk together mayonnaise, lemon juice and garlic and brush about 1/2 T. over each fillet. Season top with salt and pepper. In a mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, then drizzle 1 1/2 T. olive oil into bowl and stir with a fork until evenly moistened. Spread parmesan mixture evenly over tops of salmon fillets. Bake in preheated oven until salmon fillets have cooked through, about 12 – 15 minutes (for a more golden crust you can broil during the last 1 – 2 minutes of baking if needed).

Sheet Pan Suppers: Chicken and Squash

Sheet Pan Suppers: Chicken and Squash

squash1 butternut squash, peeled, cleaned and cut into 1 inch chunks
8 chicken thighs, fat trimmed
10 cloves garlic, peeled
3 T. olive oil
1¼ T. salt
1 tsp. ground black pepper
1 tsp. paprika
½ tsp. crushed chili peppers (optional)
2-3 twigs fresh thyme (optional)
¼ cup finely chopped parsley, for garnish (optional)

Preheat oven to 375F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper. Combine all ingredients in a bowl or in the prepared baking pan.
Toss everything together until all ingredients are coated evenly. Distribute everything in the jelly roll pan. Bake in a preheated to 375F oven for 1 hour. Increase heat to 425 and bake for another 10-20 minutes until the chicken is golden in color. Remove from the oven and serve 2 chicken thighs with about 8 pieces of squash per serving. Sprinkle with chopped parsley as garnish if desired.

Sheet Pan Suppers: Chicken Parmesan

Sheet Pan Suppers: Chicken Parmesan

parmyOlive oil cooking spray
11/2 cups panko breadcrumbs
2 teaspoons garlic powder
2 teaspoons dried oregano
2 tablespoons sweet or smoked paprika
1 teaspoon kosher salt
1/2 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
2 large eggs
4 to 6 boneless, skinless chicken breasts or cutlets, each about ½ inch thick (about 1½ pounds total)
1 jar (24 ounces) good-quality marinara sauce
6 to 8 slices provolone cheese
1/4 cup shredded Parmesan cheese

Preheat oven to 400°F with a rack in the upper third. Generously mist a sheet pan with cooking spray. Stir together the panko, garlic powder, oregano, paprika, and ½ teaspoon of the salt in a large bowl to combine. In another large bowl, whisk together the flour, the remaining ½ teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs. Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat.
Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 15 minutes. Remove the pan from the oven. Top each chicken cutlet with about ½ cup marinara sauce (use up the jar) and the provolone and Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 10 minutes. Serve hot.

Sheet Pan Suppers: Bacon and Eggs Breakfast for Dinner Bake

Sheet Pan Suppers: Bacon and Eggs Breakfast for Dinner Bake

baconeggs1 cup (about half of 14-ounce bag) Lit’l Smokies Sausages (I use Hillshire Farm’s Smokies)
4 to 6 slices of bacon
4 eggs
1 cup cherry or grape tomatoes, halved
1 teaspoon dried oregano
salt and fresh ground pepper, to taste

Preheat oven to 425. Arrange sausages and bacon on a rimmed baking sheet.
Bake for 15 to 17 minutes, or until bacon is cooked. Remove from oven and move the bacon and sausages around, making 4 empty spaces for the eggs. Crack the eggs carefully so to not break the yolk and position in empty spots. I crack mine right over the baking sheet.
Add and spread out the halved cherry tomatoes.
Season with oregano, salt and pepper. Put back in the oven for an additional 5 to 8 minutes, or until the eggs are thoroughly cooked.
Serve immediately.

Sheet Pan Suppers: Sheet Pan Balsamic Shrimp and Summer Vegetables

Sheet Pan Suppers: Sheet Pan Balsamic Shrimp and Summer Vegetables

shrimps2 medium zucchini, sliced into ½-inch thick half moons
1 medium yellow summer squash, sliced into ½-inch thick half moons
1 medium red, yellow or orange bell pepper, stem and seeds removed, cut into 1-inch chunks
1 cup cherry or grape tomatoes, halved
1 medium red onion, cut into 1-inch chunks
kosher salt and black pepper
¼ cup plus 1 tablespoon extra virgin olive oil, divided
3 tablespoons balsamic vinegar, divided
juice of 1 lemon
1½ lbs shrimp, peeled and deveined (tails left on, if desired)
½ teaspoon Worcestershire sauce
¼ cup roughly chopped basil leaves

Place one oven rack in the center of the oven, and the other rack 4 inches from the top heat. Spray a sheet pan with cooking spray. Preheat the oven to 375ºF. Combine the zucchini, yellow squash, bell pepper, tomatoes, and onion on the prepared sheet pan and season with ½ teaspoon salt, ½ teaspoon pepper, ¼ cup of the olive oil, 2 tablespoons of the vinegar and the lemon juice. Toss to coat. Roast the vegetables on the center rack until they are softened and they are beginning to brown on the edges, about 20-25 minutes. Remove the sheet pan from the oven. While the vegetables are cooking, place the shrimp in a large bowl and add ¼ teaspoon salt, the remaining 1 tablespoon of olive oil, the remaining 1 tablespoon of vinegar, and the Worcestershire sauce. Toss gently. Let the shrimp marinate at room temperature while the vegetables are roasting. Once you remove the vegetables from the oven, turn the oven to broil. Scatter the shrimp and the marinade over the vegetables in a single layer. Broil on the upper rack in the oven until the shrimp are cooked through, about 5 minutes. Scatter the basil over the finished dish. Serve with bread or a side of couscous.