Browsed by
Tag: One Pot

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.

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
Choose Taste. Choose Prego® Try it Today!
www.Prego.com
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.

One Pan Chicken & Mushrooms with Egg Noodles

One Pan Chicken & Mushrooms with Egg Noodles

hungarian-chicken-196-lighter-d112542_vert3 slices bacon, cut crosswise into 1/2-inch pieces
4 bone-in, skin-on chicken-breast halves (3 pounds), halved
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
8 ounces button mushrooms (halved, if large), trimmed
8 ounces shallots, halved (quartered, if large) and peeled
3 cups low-sodium chicken broth
1/2 cup heavy cream
8 ounces egg noodles (5 cups)
1/3 cup chopped fresh dill, plus more for serving

Cook bacon in a braiser pan or large skillet over medium until browned, 7 to 9 minutes. Drain on paper towels. Discard fat from pan. Season chicken with salt and pepper. Melt 2 tablespoons butter in pan over medium-high. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate. Melt remaining 1 tablespoon butter over medium. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes. Add broth and cream; bring to a boil. Stir in noodles. Add chicken, skin-side up, and accumulated juices to pan. Cover, reduce heat, and simmer, stirring once halfway through, until chicken is just cooked through, 10 to 12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill.

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.

Sheet Pan Suppers: Garlic Roasted Salmon with Brussels Sprouts

Sheet Pan Suppers: Garlic Roasted Salmon with Brussels Sprouts

Sheet-Pan-Roasted-Salmon2 pounds brussels sprouts, ends trimmed
3 tablespoons Garlic Flavored Olive Oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 pounds salmon fillet, skinned and cut into 6 portions
1 tablespoon STAR Garlic Flavored Olive Oil
3 to 4 garlic cloves, minced
1 tablespoon dried oregano
1/2 teaspoon salt
fresh ground pepper, to taste

Preheat oven to 450F. Lightly grease a rimmed baking sheet with cooking spray and set aside.
In a large mixing bowl combine trimmed brussels sprouts, olive oil, salt and pepper; mix until well combined. Transfer brussels sprouts to previously prepared baking sheet; arrange in a single layer and bake for 15 minutes, stirring once or twice during cooking. In the meantime, prepare the salmon. Drizzle salmon with olive oil. Evenly divide and press minced garlic on top of each fillet. Season with oregano, salt and pepper. Remove baking sheet from oven; move the brussels sprouts around, making 6 empty spots for the salmon fillets. Place salmon in empty spots and bake for 10 to 12 minutes, or until salmon is cooked through. Remove from oven; let stand 2 minutes and serve.

Sheet Pan Suppers: Chimichurri Chicken & Potatoes

Sheet Pan Suppers: Chimichurri Chicken & Potatoes

chimi¾ cup chopped flat-leaf parsley
¼ cup red wine vinegar
3 garlic cloves
3 T. water
¾ tsp. salt
¾ tsp. ground pepper
¾ tsp. red pepper flakes
6 T. extra virgin olive oil
1 ½ lb. small potatoes, cut in half
8 boneless, skinless chicken thighs, trimmed

Preheat oven to 375 degrees F. Lightly coat a baking sheet with cooking spray. The sauce:
To the bowl of a food processor, add the parsley, red wine vinegar, garlic, water, salt, pepper and red pepper flakes. Pulse until combined, but not smooth. With the motor running, slowly pour in olive oil. Set 2 tablespoons of the chimichurri sauce aside for drizzling later. The rest:
Place the potatoes and chicken thighs in a bowl. Pour the larger portion of chimichurri sauce over the potatoes and chicken, and toss to coat. Transfer the chicken to the prepared baking sheet. Set aside the potatoes. Roast the chicken for 20 minutes. Spread the potatoes evenly on the pan with the chicken. Roast for additional 10 minutes, or until the chicken is cooked through and the potatoes are tender and starting to turn brown. Drizzle the remaining chimichurri sauce over the chicken and potatoes. Serve.

Sheet Pan Suppers: Roasted Curry Shrimp & Zucchini

Sheet Pan Suppers: Roasted Curry Shrimp & Zucchini

zuchini2 T. olive oil
5 tsp. fresh lime juice
1 tsp. curry powder
½ tsp. salt
½ tsp. ground pepper
¾ lb. large, raw shrimp, peeled
2 medium zucchini, cut into ¼-inch rounds
Minced cilantro, for garnish

Preheat the oven to 425 degrees F. Lightly coat a large baking sheet with cooking spray.
In a small bowl whisk together the olive oil, lime juice, curry powder, salt and pepper.
Place the shrimp in one bowl and the zucchini in another bowl, and divide the curry mixture evenly between the 2 bowls. Toss to coat the shrimp and zucchini. Place the zucchini on the baking sheet in a single layer. Bake for 3 minutes. Arrange the shrimp over the zucchini and bake until the shrimp are just cooked through, 6 to 7 minutes. Take care not to overcook the shrimp or they will become rubbery. Garnish with cilantro, if desired. Serve.

Sheet Pan Suppers: Roasted Broccoli with Shrimp

Sheet Pan Suppers: Roasted Broccoli with Shrimp

shrim2 pounds broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving

Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

Sheet Pan Suppers: Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Sheet Pan Suppers: Roast Salmon and Broccoli with Chile-Caper Vinaigrette

salmonchile

1 bunch Broccoli, about 1 ½ lb. Cut into Florets
4 T. EVOO, divided
Salt & Pepper
4 6oz. Salmon Fillets
1 Red Fresno Chili or Jalapeno, thinly sliced into rings, seeds removed
2 T. Unseasoned Rice Vinegar
2 T. Capers

Preheat oven to 400. Toss broccoli and 2 T oil on large rimmed baking sheet; season with salt and pepper. Roast, turning occasionally, until browned and crisp tender, 12-15 minutes. Remove baking sheet from oven. Rub salmon with 1 T. oil, season. Push broccoli to edges and add salmon to center of pan. Roast until salmon is opaque throughout, about 10-15 minutes. Meanwhile, combine chile, vinegar and a pinch of salt in a small bowl and sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining oil; season with salt and pepper. Serve salmon and broccoli drizzled with the chile vinaigrette.

Sheet Pan Suppers: Pork Saltimbocca with Onions and Potatoes

Sheet Pan Suppers: Pork Saltimbocca with Onions and Potatoes

Sheet Pan Pork Saltimbocca 44 1” thick slices pork loin, 6-8 ounces each
1 ½ C, Dry Wine White
2 Onions, cut into ½ inch thick slices
3 T. EVOO, divided
Salt & Pepper
1 lb. Small Yukon Gold Potatoes, cut into ½ inch thick rounds
½ C. chopped Fresh Sage Leaves
8 thin slices Prosciutto

Preheat oven to 450. Line large rimmed baking sheet with parchment or foil. Pierce pork slices all over with tip of paring knife. Place in a dish just large enough to hold pork in a single layer. Pour wine over the top and allow to marinate at room temperature while preparing other ingredients. Place onions in a bowl, drizzle with 1 T oil and season with salt and pepper. Toss gently 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. Pat pork dry, season, and top each piece with 2 slices prosciutto. Add pork to baking sheet and cook until pork reaches 135, about 10 minutes. Allow to rest for 5-10 minutes before serving.

Sheet Pan Supper: Baked Snapper with Harissa, New Potatoes and Spring Onions

Sheet Pan Supper: Baked Snapper with Harissa, New Potatoes and Spring Onions

6 T. EVOOsnapper
2 T. Harissa Paste
6 Spring Onions, halved lengthwise, or 8 scallions, left whole
1 lb. New Potatoes, scrubbed, thinly sliced
Salt & Pepper
1 ½ lb. Skin on Snapper fillets (3-4)
Lemon Wedges for Serving

Place oven rack in upper third of oven; preheat to 425. Combine oil and harissa in bowl; adjust flavor with additional harissa if you prefer a stronger flavor. Toss onions and potatoes with half the harissa mixture in a large baking dish; season with salt and pepper then add ¼ C. Water. Roast, tossing once, until potatoes are fork tender, about 20-25 minutes. Meanwhile, score skin side of fillets about ¼ inch deep and season with salt and pepper. Rub remaining harissa mixture all over dish, getting into the score marks. Remove baking dish from oven and heat boiler. Place fish, skin side up, on top of vegetables and broil until onions and potatoes are tender and fish is cooked through and starting to brown on top, about 8-10 minutes. Serve with lemon if desired.

Sheet Pan Supper: Chicken and Chick Peas

Sheet Pan Supper: Chicken and Chick Peas

chicken-sheet-pan-supper-long1 whole chicken, butchered (leg quarters and half breasts should cook about the same time)
2 cans chickpeas, drained and rinsed
2 baby leeks, sliced
3-4 tablespoons olive oil
1 teaspoon chili powder, for chicken
1 teaspoon paprika, for chickpeas
1 teaspoon dried oregano, for chickpeas
Salt and pepper
Fresh arugula, for serving

Yogurt sauce:
1 cup Greek yogurt
1 lemon, juice only
1 tablespoon olive oil
Pinch salt and pepper

Heat oven to 375. Line sheet pan with parchment or foil. Toss chicken with olive oil, chili powder, salt and pepper and lay on sheet. Place in oven and allow to roast for 15 minutes. Meanwhile, mix your yogurt sauce ingredients and place in fridge to chill. Prep chickpeas by tossing with olive oil, salt, pepper, paprika and dried oregano. Add chickpeas to your pan after the first 15 minutes, and cook an additional 20 minutes. Chop your leeks into thin half moons and add them to the sheet pan and cook another 5-10 minutes, until chicken is cooked through. To serve, top fresh arugula with your chickpeas, place chicken on the side and serve with the yogurt.

Sheet Pan Suppers: Roast Chicken with Potatoes and Olives

Sheet Pan Suppers: Roast Chicken with Potatoes and Olives

1 Bay Leaf, crushed
1 tsp. Fennel Seeds
½ tsp. Crushed Red Pepper Flakes
1 ½ lb. Fingerling Potatoes, halved
½ C> pitted Kalamata Olives
4 T. EVOO, divided
Salt and Pepper
4 Chicken Leg Quarters, about 3 lb.
½ C. Fresh Flat Leaf Parsley Leaves and tender stems
1 T. finely grated Lemon Zest

roast

Preheat oven to 450. Pulse bay leaf, fennel seeds and half teaspoon of red pepper flakes in spice mill until finely ground. Toss potatoes, olives, 2 T. oil and half spice mixture in a large bowl, season with salt and pepper. Place chicken on rimmed baking sheet and rub with remaining oil, season with salt and pepper and rub with remaining spice mixture. Arrange potatoes around chicken and roast until potatoes are fork tender and chicken is cooked through with crisp skin, about 35-45 minutes. Serve topped with parsley, zest and more red pepper flakes if you like more spice. Spoon pan juices around.

Sheet Pan Suppers: Spaghetti Squash Puttanesca

Sheet Pan Suppers: Spaghetti Squash Puttanesca

outt1 large spaghetti squash (3 1/2–4 pounds)
Kosher salt, freshly ground black pepper
Nonstick vegetable cooking spray
1 oil-packed anchovy fillet, drained, finely chopped (optional)
1 garlic clove, finely chopped
12 ounces cherry tomatoes (about 2 cups)
1 pint shiitake mushrooms, stemmed, quartered (about 1 1/2 cups)
1/4 cup pitted oil-cured black olives, chopped
1 tablespoon drained capers
1/2 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided
1/4 cup pine nuts
1/4 cup coarsely chopped fresh basil, divided
1/4 cup coarsely chopped fresh parsley, divided
1/2 cup ricotta

Position rack in center of oven and preheat to 375°F. Halve squash lengthwise and scoop out seeds. Season inside of squash with salt and pepper. Coat baking sheet with cooking spray; lay halves cut side down on sheet and bake 30 minutes. Meanwhile, combine anchovy (if using), garlic, tomatoes, mushrooms, olives, capers, red pepper flakes, and 2 T. oil in a large bowl. Remove baking sheet from oven and transfer tomato mixture to sheet alongside squash. Return to oven and cook until squash is tender and shell is easily pierced, about 15 minutes more. Meanwhile, toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate; set aside. Remove sheet from oven. Scrape squash crosswise to pull strands from shells into a medium bowl; discard shells. Using the back of a fork or spoon, gently push down on tomatoes on sheet to break them up and release their juices. Scrape tomato mixture and any accumulated juices into bowl with squash. Add remaining 1 T. oil, then toss with half of basil, parsley, and reserved pine nuts. Divide among bowls and dollop with ricotta. Garnish with remaining basil, parsley, and pine nuts.