Kristen's Recipes

1 lemon

1 3/4 pounds Yukon Gold potatoes, peeled and thinly sliced

2 1/2 tsp. dried oregano, divided

1 1/2 tsp. kosher salt, divided, plus more to taste

3/4 tsp. freshly ground black pepper, divided

3 T. extra-virgin olive oil, divided

2 1/4 to 2 1/2 pounds bone-in, skin-on chicken thighs and drumsticks **

3 fat garlic cloves, minced or finely grated

Crushed red pepper flakes

Torn parsley, basil, or mint leaves, for serving

1 T. drained capers, for serving

Lemon wedges, for serving (optional)

Heat oven to 425°F and, if you like, line a sheet pan with parchment paper or a silicone liner (not essential but helpful for cleaning up). Grate the zest from the lemon into a large bowl and cut the naked lemon in half. Set aside. Put the potatoes, ½ tsp. oregano, ½ tsp. salt, and ¼ tsp. black pepper onto the prepared sheet pan, tossing well to coat. Spread potatoes out into a single layer. Squeeze one lemon half all over potatoes and drizzle with 1 T. of the oil. Roast potatoes for 15 minutes. While the potatoes are roasting, pat the chicken dry with paper towels and season all over with the remaining 1 tsp. salt and ½ tsp. black pepper. To the bowl with the lemon zest, stir in the garlic, remaining 2 tsp. oregano, and a large pinch of red pepper flakes. Add chicken and toss well, making sure it gets well coated with all the seasonings. After the potatoes are roasted for 15 minutes, add chicken to the pan, placing the pieces skin side up on top of potatoes. Drizzle chicken and potatoes with remaining 2 T. olive oil. Continue to roast until chicken and potatoes are cooked through and everything is golden and crisped, 25 to 30 minutes longer. Transfer chicken and potatoes to a platter or serving plates and sprinkle with torn herbs. Scrape the pan juices into a bowl, squeeze in the remaining lemon half and stir in the capers. Drizzle a little of the sauce over the chicken and potatoes and serve remaining sauce on the side.  ** If you’d rather use bone-in breasts, let the potatoes roast for 25 minutes, then add the chicken and roast for 20 to 25 minutes longer.

Ratatouille Sheet Pan Chicken

4 T. (½ stick) unsalted butter, room temperature

1½ tsp. fine sea salt, plus more as needed

1 tsp. chopped fresh rosemary leaves

1 tsp. chopped fresh thyme leaves

½ tsp. tomato paste

1 garlic clove, finely grated or minced

1 whole (3½- to 4-pound) chicken, patted dry with paper towels

2 medium eggplants (1½ pounds), cut into 1¼-inch chunks

1 large yellow onion, thinly sliced

5 T. extra-virgin olive oil, plus more as needed

6 sprigs fresh thyme

3 sprigs fresh rosemary

2 bay leaves, torn into pieces

3 medium zucchini (1¼ pounds), cut into ¼-inch-thick slices

1 medium red bell pepper, sliced into ½-inch-wide strips

1 tomato, cut into 1-inch chunks

2 T. chopped fresh basil leaves, for serving

Flaky sea salt and freshly ground black pepper, to taste

Lemon wedges, for serving

In a small bowl, mash together the butter, salt, rosemary, thyme, tomato paste and garlic. Using kitchen shears, cut down the sides of the chicken’s backbone to remove it. Keep it for roasting later. Flip the chicken over and cut the chicken in half between the breasts. Rub the butter mixture all over the chicken halves, getting it underneath the skin. Place the chicken halves on a rimmed baking sheet and let them marinate for at least 2 hours, and up to overnight, in the fridge (leave it uncovered, which will help the skin dry out and then crisp up when it roasts). Arrange the racks in the top third, middle and bottom third of the oven. Heat the oven to 450°F. On a rimmed baking sheet, toss together the eggplant, onion, 5 T. olive oil and a big pinch of fine sea salt. Top the mixture with 2 thyme sprigs, 1 rosemary sprig and a third of the bay leaf pieces. Place the reserved chicken backbone in the middle of the baking sheet next to the vegetables and roast on the middle oven rack for 20 minutes, tossing the vegetables after 10 minutes. (The pan will be very full and that’s okay; the onion will reduce as it cooks.) Meanwhile, in a large bowl, toss the zucchini, bell pepper and tomato with just enough oil to coat and add a big pinch of fine sea salt. Divide the vegetables between two rimmed baking sheets and spread them out into one layer. Top each pan of vegetables with half of the remaining thyme, rosemary and bay leaf. Nestle half a chicken in among the vegetables on each pan. Make sure the chicken is resting on the pan, not the vegetables. Drizzle the chicken with olive oil. Place these baking sheets on the top and bottom oven racks (the eggplant is on the middle rack). Roast for 15 minutes. Toss all the vegetables (including the eggplant and onion) and drizzle the chicken with a little more oil. Switch the top and bottom baking sheets (to help evenly brown the chicken) and roast for another 15 to 25 minutes, until the chicken registers 155°F when a thermometer is inserted into the thickest part of the thigh. Keep an eye on the vegetables and transfer any that start to burn to a serving bowl. If the chicken is done but the skin isn’t brown enough for you, broil it for 1 to 2 minutes; then transfer the chicken to a serving platter and let it rest for 5 minutes. Transfer all the vegetables to a serving bowl, discarding the herb sprigs and bay leaf pieces, and toss them well with the pan drippings, any juice from the rested chicken and the basil. Sprinkle the vegetables with flaky salt and plenty of black pepper and then serve them alongside the chicken, with lemon wedges on the side.

Sheet Pan Chicken Leg Quarters with Cauliflower and Shallots

1 head cauliflower (2 pounds), cored and cut into 8 wedges through stem

6 shallots, peeled and halved

¼ cup extra-virgin olive oil, divided

2 T. chopped fresh sage or 2 tsp. dried, divided

1 tsp. table salt, divided

1 tsp. pepper, divided

4 (10-ounce) chicken leg quarters, trimmed

2 garlic cloves, minced

1 tsp. grated lemon zest, plus lemon wedges for serving

8 ounces grape tomatoes

1 T. chopped fresh parsley

Adjust 1 oven rack to lower-middle position and second rack 6 inches from broiler element. Heat oven to 475 degrees. Gently toss cauliflower and shallots with 2 T. oil, 1 T. sage, ½ tsp. salt, and ½ tsp. pepper on rimmed baking sheet. Arrange cauliflower pieces cut side down in single layer in center of sheet. Pat chicken dry with paper towels. Make 4 diagonal slashes through skin and meat of each leg quarter with sharp knife (each slash should reach bone). Sprinkle chicken with remaining ½ tsp. salt and remaining ½ tsp. pepper. Place each piece of chicken skin side up in 1 corner of sheet; rest chicken directly on sheet, not on vegetables. Whisk garlic, lemon zest, remaining 2 T. oil, and remaining 1 T. sage together in bowl. Brush skin side of chicken with seasoned oil mixture. Transfer sheet to lower rack and roast until chicken registers 175 degrees, cauliflower is browned, and shallots are tender, 25 to 30 minutes, rotating sheet halfway through roasting. Remove sheet from oven and heat broiler. Scatter tomatoes over vegetables. Place sheet on upper rack and broil until chicken skin is browned and crisp and tomatoes have begun to wilt, 3 to 5 minutes. Remove sheet from oven and let rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges.

Sheet Pan Drumsticks with Carrots, Asparagus and Tarragon

1 T. salt

1 T. smoked paprika

1 T. granulated garlic

1 lb. carrots, peeled and sliced lengthwise 3 T. olive oil, divided

½  lb. asparagus

3 lb. chicken drumsticks

¼ cup white wine vinegar

3 T. honey

2 T. whole grain mustard

2 T. chopped tarragon

Preheat the oven to 425°. In a small bowl, mix the salt, smoked paprika, and granulated garlic until fully combined. Set aside.  Place the carrots cut side down on a large, rimmed baking pan. Drizzle 2 T. of the olive oil over them and toss until evenly coated. Sprinkle 1 tsp. of the prepared spice mixture evenly across the carrots. Spread them out flat and even again in the pan and cook for 15 minutes. Remove the pan from the oven. Push the carrots to one end of the pan to make room for the asparagus.  Toss the asparagus with 1 T. of olive oil, and then spread the spears out evenly across the cleared half of the baking pan. Sprinkle 1 tsp. of the spice mixture evenly across the asparagus and the carrots. Return the baking pan to the oven and cook for 5 minutes. Remove the pan from the oven and set the vegetables aside on a platter.  Add the chicken drumsticks to the empty sheet pan. Sprinkle enough of the spice mixture over the drumsticks to cover on all sides, and then spread them out evenly. Place the pan in the oven and cook for 15 minutes. Turn the pieces over, and then cook for another 15 minutes. Add the carrots and asparagus to the pan, arranging them in an even layer around the drumsticks. Cook for 5 minutes, or until the chicken has reached an internal temperature of at least 165°. Remove the pan from the oven and set it aside while you prepare the gastrique. (A gastrique infuses vinegar and a sweetener of some form, in this case honey, with flavoring agents of your choice. Its purpose is to bring out the full flavor and saltiness of meats.)  Place the honey in a saucepan over medium heat. Whisk constantly for 2 minutes until foamy. Add the vinegar and stir constantly for 3 minutes, and then remove the pan from the heat. Let the mixture sit for 2 minutes, and then stir in the mustard.  Drizzle the gastrique evenly over the chicken and vegetables. Sprinkle 1 T. of chopped tarragon evenly over the pan, toss gently to coat both sides, and then spread the ingredients back out. Sprinkle the remaining T. of chopped tarragon evenly across the entire pan, and then serve immediately.

Sheet-Pan Chicken with Roasted Plums and Onions

2 tsp. fennel seeds

2 T. fresh lemon juice

1 tsp. grated lemon or orange zest

4 garlic cloves, finely grated

2 tsp. honey

¼ tsp. ground allspice

Large pinch red-pepper flakes, or to taste

1 chicken (about 3 1/2 pounds), cut into parts

Kosher salt and black pepper

2 C. ripe, soft plums, pitted and cut into 3/4-inch thick slices

6 fresh thyme sprigs

1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges

Extra-virgin olive oil, for drizzling

â…” C. torn mint, basil or cilantro leaves (or a combination)

Flaky sea salt, for serving

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar). Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes. Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours. When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil. Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat. Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

Sheet Pan Paprika Chicken with Zucchini & Onions

3 medium zucchini, cut into 1-inch cubes

1 large red onion, peeled and cut into 8 wedges

2 garlic cloves, minced

4 T. extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

2 T. sweet paprika

1½ tsp. brown sugar

1 tsp. ground coriander

½ tsp. ground allspice

8 boneless, skinless chicken thighs (about 2 pounds)

Preheat the oven to 450°F.  In a large bowl, combine the zucchini, onion, and garlic. Add 2 T. of the olive oil, season with salt and pepper, and toss to coat. In a large bowl, combine the remaining 2 T. olive oil, the paprika, brown sugar, coriander, and allspice and stir to form a paste. Season each chicken thigh with salt and pepper on both sides. Add the chicken to the spice paste and rub the paste into each piece to coat on all sides. Place the chicken on a rimmed baking sheet and nestle the zucchini and onion around the pieces. Bake for 30 to 3 5 minutes, until the vegetables are tender and the chicken is cooked through. Transfer to a serving platter and serve hot.

Spring One Sheet Pan Dinner

1 ½ pounds boneless, skinless chicken breasts

½ C. of your favorite BBQ sauce

¼ C. pineapple juice

1 head broccoli, cut into florets

1 orange or red pepper, sliced

6 radishes, halved

1 small pineapple, cut into rings or chunks

¼ C. olive oil

Kosher salt and pepper

1 jalapeno, seeded and sliced

Juice of 1 lime

1-2 tsp. honey, to taste

¼ C. fresh cilantro, chopped

Preheat the oven to 425 degrees F. In a small bowl, stir together the BBQ sauce and pineapple juice. On a rimmed baking sheet, combine the chicken and half of the BBQ sauce. Toss well to evenly coat the chicken. Add the broccoli, bell pepper, radishes, and pineapple and toss with 2 T. olive oil and a pinch of both salt and pepper. Arrange everything in an even layer and then transfer to the oven. Roast for 30-40 minutes, turning halfway through cooking until the chicken is cooked through and the veggies tender. Meanwhile, make a Honey Lime Vinaigrette: combine the remaining 2 T. olive oil, jalapeno, lime juice, honey, cilantro, and a pinch of both salt and pepper To serve, top the chicken with the Honey Lime Vinaigrette. Serve with rice.

Healthy Sheet Pan Greek Chicken & Veggies

4 5oz chicken breasts, cut into small cubes

2 cups bell peppers any colors, cut into squares or slices

1 medium red onion cut into squares or slices

1 cup of zucchini broccoli, mushrooms , diced sweet potatoes or plum tomatoes (optional)

4 cloves garlic minced

2 T. olive oil

2 T. fresh lemon juice

1 tsp. dried oregano

1 tsp. dried basil or thyme

1 tsp. kosher salt

1/2 tsp. black pepper

Pre-Heat oven to 450F. Arrange chicken and veggies on a large sheet pan to create a rainbow pattern.

In a small bowl, combine all the ingredients for the marinade. Brush mixture onto chicken and veggies or toss chicken and veggies in mixture. Bake for 15-20 minutes or until veggies are charred and chicken is tender. Remove from oven and cool for 5 minutes before serving.

Serve on rice, quinoa, with pita & tzatziki or alone with a fork.

Sheet Pan Orange Chicken with Garlicky Green Beans

8 (6-oz.) bone-in, skin-on chicken thighs

1 1/2 tablespoons canola oil, divided

1 1/2 teaspoons kosher salt, divided

3/4 teaspoons black pepper, divided

3/4 cup orange marmalade

1 1/2 tablespoons soy sauce

1 1/2 tablespoons rice vinegar

1 teaspoon hot mustard

1/2 teaspoon toasted sesame oil

8 ounces haricots verts (French green beans), trimmed

2 teaspoons Asian chili-garlic sauce

Preheat oven to 400°F. Rub chicken thighs with 1/2 tablespoon of the canola oil, and place on an aluminum foil-lined sheet pan or rimmed baking sheet. Sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Bake in preheated oven until a meat thermometer inserted in the thickest portion of chicken registers 165°F, about 35 minutes.  Meanwhile, stir together orange marmalade, soy sauce, vinegar, mustard, and sesame oil in a small saucepan. Bring to a simmer over medium, and cook, stirring often, until slightly thickened and reduced to about 1/2 cup, about 8 minutes. Set aside. Toss green beans with chili-garlic sauce and remaining 1 tablespoon canola oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Increase oven temperature to broil. Brush orange marmalade mixture on chicken thighs, and spread green beans around chicken. Broil until green beans are tender and chicken is browned and glazed, about 3 minutes.