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Sheet Pan Honey Lemon Chicken with Asparagus

Sheet Pan Honey Lemon Chicken with Asparagus

Sheet Pan Honey Lemon Chicken with Asparagus

 

8-10 chicken tenders or 4 chicken breasts, sliced horizontally

salt and black pepper to taste

3 T.  coconut aminos , can also sub with gluten-free tamari or low-sodium soy sauce

3 T.  fresh lemon juice 1 lemon

1/3 cup honey

2 tsp. toasted sesame oil OR macadamia nut oil

1/2 T.  finely chopped cilantro , can leave out if you’re not a fan of cilantro

Seasonings:

1 1/2 tsp. salt

1/2 tsp. garlic powder

½ tsp. black pepper

1/2 tsp. chili powder leave out if sensitive to spice

1/2 tsp. cumin

1/2 tsp. smoked paprika

For the Vegetables:

1 cup broccoli florets

1 lb bunch of asparagus , trimmed

 

Preheat oven to 400ºF. Spray a large sturdy baking sheet with cooking spray or for easier clean-up, line with parchment paper or heavy duty foil. Place the chicken on prepared baking sheet. Season with salt and black pepper to taste. In a small bowl, combine soy sauce, lemon juice, sweetener, sesame oil, and cilantro together. Drizzle 1/3 of the sauce over the chicken.  Bake for 5 minutes. Meanwhile, combine the seasonings in a small bowl and set aside. After 10 minutes, remove baking pan from the oven, flip the chicken and place the asparagus and broccoli a long the sides of the chicken. Sprinkle the chicken and vegetables with seasonings and drizzle sauce over the vegetables and some more on the chicken (reserve 1 tsp. for the end). Return the oven back to the pan and bake for another 10-15 minutes, or once the chicken is cooked through and has reached an internal temperature of 165ºF. (You may want to remove the vegetables first (so they don’t overcook) if the chicken is not cooked through yet, depending on your level of preference.)  Drizzle the chicken with additional sauce and turn the oven to broil for -2 minutes, until the chicken has a nice brown color (watch closely so the chicken does not burn). Sprinkle with chopped parsley and sesame seeds, if desired and serve hot.

Za’atar And Parmesan Smashed Broccoli

Za’atar And Parmesan Smashed Broccoli

Za’atar And Parmesan Smashed Broccoli

 

1 large broccoli crown, approximately 1 pound

½ tsp. garlic powder

1 tsp. za’atar

¾ cup grated Parmesan

 

Cut the broccoli crown into florets. Slice any large florets in half. Preheat the oven to 425 F. Line a large baking sheet with parchment paper. Place a large pot filled with water over high heat. When the water is boiling, add the broccoli to the pot. Cook the broccoli for 5 minutes, or until tender. Drain the broccoli in a colander. Place the broccoli on the baking sheet. Use a glass to gently press the broccoli flat. Sprinkle the garlic powder and za’atar over the broccoli. Sprinkle the Parmesan over the broccoli. Bake for 10 minutes, or until the cheese has melted and is lightly crisp. Serve.

Sheet Pan Scrambled Eggs

Sheet Pan Scrambled Eggs

Sheet Pan Scrambled Eggs

 

12 large eggs

¼ C. milk (whole milk or 2% is best)

¼ tsp. kosher salt

¼ tsp. coarse ground black pepper, more to taste

 

Optional Mix-Ins (1 ½ C. total)

cooked and crumbled bacon (or cooked ham or cooked sausage)

vegetables (see note)

shredded cheese

sliced green onions

 

Preheat oven to 350ºF. Spray a 10 x 15-inch rimmed sheet pan (see note) with nonstick cooking spray. Whisk eggs, milk, salt, and pepper together in a large bowl until well combined, but not frothy. If you prefer, a blender or electric mixer can be used for this step. 12 large Our Family eggs, ¼ C. milk, ¼ tsp. kosher salt, ¼ tsp. coarse ground black pepper, more to taste Pour into prepared pan. If desired, sprinkle evenly with toppings (see notes for tips). For best results, try to limit the total amount of added topping to 1 ½ C. Bake for 17 minutes or until eggs are set. Let eggs cool in pan for 3 to 4 minutes before cutting into squares. Serve eggs on a toasted English muffin for an easy breakfast sandwich. Refer to the post for more serving ideas.  Notes:  Adding vegetables: Try finely diced bell peppers or onions, sliced mushrooms, shredded spinach. Vegetables should be very thinly sliced or diced, or pre-cooked to ensure they cook through. Mushrooms should be cooked first because of their high water content which may make the eggs watery.  Adding meat: All meat should be fully cooked prior to adding to eggs.

 

Different size pans: Cook time will change based on what size pan you use. It will also vary slightly depending on what toppings you add. Use the below times as a guide.

 

12 x 17-inch pan – 14 minutes

10 x 15 inch pan (with toppings) – 17 minutes

9 x 13 inch pan –  24 minutes

Sheet Pan Greek Chicken Thighs

Sheet Pan Greek Chicken Thighs

Sheet Pan Greek Chicken Thighs

 

6 (1 ½ lb | 680 g) chicken thighs bone in, skin on

1 pound (453 g) potatoes diced

1 tsp. sea salt

1 tsp. black pepper

1 T.  garlic clove

1 T.  crushed dried oregano

¼ cup (2.02 fluid oz | 60 ml) extra virgin oil

2 medium (7.05 oz | 200 g) red bell pepper cut in cubes

3 small red onion chopped

2 medium lemon

¼ cup (1.55 oz | 45 g) green olive

¼ cup (1.55 oz | 45 g) black olive

 

¼ cup (2.29 oz | 65 g) feta cheese crumbled

¼ cup fresh parsley chopped

 

Preheat the oven to 395 F. Add chicken thighs, potatoes, salt, pepper, garlic, oregano, and oil to a sheet pan. Toss all together and transfer to the oven. Cook for 15 minutes.  Remove and add bell pepper and onion. Squeeze lemon on the chicken and vegetables. Leave the lemon on the sheet pan. Cook for another 15 minutes.  Check the chicken for doneness (You can check with an instant-read thermometer or cut into it and the juices run clear.) Add the olives and feta. Roasted chicken thighs with bell peppers, olives, and garlic on a baking sheet. Garnish with parsley and serve.

Baked Lemon Pepper Chicken Wings

Baked Lemon Pepper Chicken Wings

Baked Lemon Pepper Chicken Wings

 

1 ½ pounds bone-in chicken wings – I used both wings and drumsticks

3 T. olive oil

salt and pepper to taste

 

6 T. butter – melted

½ tsp. cracked black pepper

juice from ½ lemon – about 3 tablespoons

2 tsp. honey

 

Preheat oven to 425 degrees. Line a baking sheet with foil and place a cooling rack on top of the foil. Arrange chicken wings in a single layer (not touching) and brush with olive oil on both sides. Season generously with salt and pepper on both sides. Bake for 25-35 minutes until crispy. Whisk together butter, honey, cracked black pepper, and lemon juice. Brush onto chicken wings. Serve immediately.

Sheet Pan Breakfast

Sheet Pan Breakfast

Sheet Pan Breakfast

 

1 package Simply Potatoes Shredded Hash Browns

3 T. olive oil

1 ½ tsp. Italian seasoning blend – OR Southwest seasoning blend

salt and pepper – to taste

1 cup shredded cheddar cheese – or Monterey Jack cheese

6-8 breakfast sausage links

6 large eggs

chopped green onions, parsley, thyme, or cilantro

 

Preheat oven to 425 degrees. Arrange the hash browns on a greased baking sheet. Drizzle with olive oil, then sprinkle with Italian or Southwest blend seasonings and salt and pepper to taste, toss to combine. Mix the spices around onto the hash browns. Gently push the hash browns onto one half of the sheet pan so that the other half is empty. Bake these alone for 10 minutes. Add sausage links to the pan and bake for 15-20 minutes. Crack the eggs and add them one at a a time to the empty area of the baking sheet. Do not touch them. Sprinkle cheese over the hash browns. Carefully transfer the pan back to the oven and bake for another 10 minutes or until the sausages are done and egg yolks are cooked to your preference. Season eggs with salt and pepper and garnish everything with fresh herbs of choice. Serve immediately.

Sheet Pan Garlic Butter Steak and Potatoes

Sheet Pan Garlic Butter Steak and Potatoes

Sheet Pan Garlic Butter Steak and Potatoes

 

2 large ribeye or sirloin steaks about 1 1/2 inches thick, room temperature

1 pound baby yellow potatoes halved

1 pound fresh green beans trimmed

2 T.  avocado oil

1 tsp. garlic powder

½ tsp. onion powder

¼ tsp. salt

¼ tsp. black pepper

Garlic butter:

¼ cup salted butter softened to room temperature

1 garlic clove minced

1 ½ tsp. grated Parmesan cheese

1 tsp. fresh chopped chives

¼ tsp. fresh chopped parsley

 

Preheat oven to 375­°F and grease a large baking sheet. If you haven’t already, move 2 large ribeye or sirloin steaks to the counter to allow them to come to room temperature. Place 1 pound baby yellow potatoes and 1 pound fresh green beans on the baking sheet, and toss with 2 T.  avocado oil. In a small bowl, combine the 1 tsp. garlic powder, ½ tsp. onion powder, ¼ tsp. salt, and ¼ tsp. black pepper. Reserve 1 tsp. of the mixture, then sprinkle the remaining seasoning over the top of the vegetables. Roast the vegetables in the oven for 25 minutes. Remove from the oven and turn and stir the vegetables on the pan. Push the vegetables (carefully) to one side of the baking sheet to make room for the steaks. While the vegetables cook, combine all garlic butter ingredients in a small bowl and set aside.  Place the steaks on the baking sheet and sprinkle them with the 1 tsp. reserved seasoning. Broil for 3-4 minutes, then remove from the oven. Cover the vegetable portion of the sheet pan with aluminum foil, flip the steaks, and broil for another 3-4 minutes. Remove the baking sheet from the oven and spread the garlic butter over the steaks. Carefully cover the baking sheet with aluminum foil and allow to rest for about 10 minutes. Serve!  This yields medium-rare steaks. Add 2 more minutes of broil time for medium steaks. Bringing the steaks to room temperature is essential to making sure they are tender when baked in the oven. Do not put cold steaks into the oven! You can use sirloin steaks or ribeye steaks for this recipe. The ribeyes are much more tender, but the sirloin steaks are a more budget-friendly option and turn out pretty tender and juicy.

Sheet Pan Lemon Herb Chicken with Rainbow Vegetables

Sheet Pan Lemon Herb Chicken with Rainbow Vegetables

Sheet Pan Lemon Herb Chicken with Rainbow Vegetables

 

2 boneless skinless chicken breasts pounded thinly (can also use chicken thighs but will have to adjust cooking times to 40 minutes)

4 T.  lemon about 1 lemon

1 tsp. lemon zest

3 T.  olive oil

1 tsp. honey or maple syrup

2 tsp. sea salt

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/4 tsp. black pepper

1/2 tsp. garlic powder

1/2 tsp. smoked paprika

1/2 cup cherry tomatoes cut in half

1/2 red bell pepper cut into 1″ chunks

1/3 cup chopped carrots

1/2 orange bell pepper cut into 1″ chunks

1/3 yellow bell pepper cut into 1″ chunks

1/3 cup snap peas

1/3 cup broccoli florets

1/3 cup chopped zucchini

1/2 cup baby potatoes cut in half

1/2 cup purple baby potatoes cut in half

1/2 cup radish

 

Preheat oven to 400 F. Grease a large baking sheet with oil or line with parchment paper or aluminum foil for easier cleanup. In a medium bowl, combine the lemon juice, lemon zest, olive oil, honey, and seasonings. Pour 1/2 into a large resealable zip-top bag and add chicken. Seal tightly and rub marinade into chicken. Add chopped vegetables separately (according to the colors of the rainbow if you want to arrange them like I did – if not just add them all together) to the bowl with the remaining marinade (reserving 1-2 tsp. for topping chicken at the end). Toss vegetables and arrange onto the prepared sheet pan, either in separate rows according to colors of the rainbow, or any way you like. Add chicken to the pan and bake in the oven for 8 minutes. Toss vegetables and flip chicken, then return to the pan to bake for another 10-12 minutes, or until the chicken is cooked through (depending on how thick your chicken is – I pounded mine to pretty thin pieces so they cooked fast). Drizzle with reserved marinade. Serve hot with your favorite side

Sheet Pan Southern Meatloaf

Sheet Pan Southern Meatloaf

Sheet Pan Southern Meatloaf

 

2 lb. Lean Ground Beef (96% lean)

2 tsps. Dried oregano

2 tsp. Salt

1/2 tsp Ground pepper

2 Eggs (beaten)

1/4 cup Milk

1/2 cup Italian style breadcrumbs

3 cloves Garlic (pressed)

1/4 cup Fresh parsley (chopped)

1 Onion (grated)

1 1/2 cups Ketchup

2 T. Worcestershire sauce

 

Preheat the oven to 375°F. Combine the ketchup and Worcestershire sauce and mix to combine. Set aside. Mix together the eggs, milk, breadcrumbs, garlic, parsley, and onion. Set aside. In a large bowl, add ground beef, oregano, salt and pepper. Then add the bread crumb mixture and use your hands to mix until just combined. Spread the mixture on a sheet pan (mine is 10”x15” x.75”) to the edges and make sure that it is even throughout. Then spread the ketchup mixture over the top. Bake for 20 minutes, then turn to broil and cook for an additional 3-5 minutes to thicken and caramelize the topping. Meatloaf should have an internal temperature of 160°F when done. Let cool 5 minutes, then sprinkle with parsley and serve warm. Enjoy!

Sheet Pan Dinner: Crispy Ramen Noodles with Glazed Tofu & Roasted Shredded Cabbage

Sheet Pan Dinner: Crispy Ramen Noodles with Glazed Tofu & Roasted Shredded Cabbage

Sheet Pan Dinner: Crispy Ramen Noodles with Glazed Tofu & Roasted Shredded Cabbage

 

Dried ramen noodles (at least 9 ounces) although you can use spaghetti if you can’t find ramen noodles (do NOT include any flavor packets)

2 T.s neutral oil, such as grapeseed

Kosher salt

1 14-ounce package extra-firm tofu, pressed to remove the liquid, patted dry and cut into 1/4-inch thick slices

Half a small head of cabbage, outer leaves and core removed, thinly sliced or shredded

A handful of cilantro leaves

For the marinade

4 T.s hoisin sauce

1/2 cup soy sauce

2 T.s sesame oil

2 T.s maple syrup

3 garlic cloves, minced or pressed

2 tsps sesame seeds

A good-sized (2″) knob of fresh ginger, peeled and finely minced or grated

A squirt of sriracha, or more to taste

 

if you like things spicy Preheat the oven to 450 degrees F. Bring a pot of water to a boil for the noodles. Make the marinade by combining all the ingredients in a small bowl and mixing well. Cook the noodles according to the package instructions then drain and toss with a splash of grapeseed or olive oil. Dip the tofu slices in the marinade on both sides and lay them on one of the baking sheets. Toss the sliced cabbage with salt and grapeseed oil until well-coated and lay it on the other half of the baking sheet the tofu slices are on. Put the tray in the oven and set a timer for 10 minutes. Meanwhile, arrange the ramen noodles on the other baking sheet. When the timer goes off, check the cabbage and tofu, stirring or flipping as needed then put it back in the oven along with tray of noodles and set a timer for 10 minutes. Check both trays and stir the noodles some to ensure that the ones on top get crispy but not burned, toss the remainder of the marinade over the noodles and bake for another 5 minutes or until the top noodles are crispy and lightly browned. Remove trays, let cool, sprinkle with sesame seeds, chopped scallions, fresh cilantro and serve.

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

 

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

 

1 pound strawberries halved

½ cup water

2 T. sumac

1 cup fresh mint chopped with stems; divided

1 tsp. vanilla extract

3 ½ cups Greek yogurt

½ cup powdered sugar

1 lemon zested and juiced

¼ cup heavy cream

1 tsp. sea salt

 

Preheat oven to 425°.  Toss strawberries, water, sumac, half of the chopped mint and vanilla on a baking tray. Roast in oven 25 minutes. Mix yogurt, sugar, lemon zest, juice, cream and salt; let set in fridge for one hour. Spoon into glasses, cream then berries, repeat.

Chicken Legs with Red Onions & Parsnips

Chicken Legs with Red Onions & Parsnips

Chicken Legs with Red Onions & Parsnips

 

6 whole chicken legs with skin

1 1/2 tsp. salt

½ lemon

1 lb (450 g) parsnips, peeled and halved lengthwise

6 small red onions, peeled and halved

3 garlic cloves, unpeeled and crushed

10 to 12 sage leaves

2 T.  (30 ml) olive oil

1/2 tsp. ground black pepper

 

With the rack in the middle position, preheat the oven to375°F(190°C). Line a sheet pan with foil. On a work surface, season the chicken with the salt and rub all over with the lemon half. Lay the chicken out on the sheet pan, skin-side up. Squeeze the lemon juice into a large bowl. Add the remaining ingredients and toss to coat the vegetables well. Arrange the mixture around the chicken on the sheet pan, placing the onions cut-side down. Bake for 1 hour 15 minutes or until the vegetables are tender and the meat falls easily from the bones, turning the parsnips over halfway through. Serve with a green salad, if desired.

Sheet Pan Pork Chops with Spicy Brussels Sprouts

Sheet Pan Pork Chops with Spicy Brussels Sprouts

Sheet Pan Pork Chops with Spicy Brussels Sprouts

 

16–18 Brussels sprouts, ends trimmed, quartered (about 12 oz)

2 T. extra-virgin olive oil

2 T. sugar

½ tsp red pepper flakes

½ tsp pumpkin pie spice

Kosher salt, to taste

4 (1½-inch-thick) single-bone pork rib chops (about 2 lb)

Freshly ground black pepper, to taste

2 T. Dijon mustard

1 T. balsamic vinegar

 

Preheat oven to 425°F. Place a heavy-gauge sheet pan on center rack of oven.

In a medium bowl, toss Brussels sprouts, oil, sugar, red pepper flakes, pumpkin pie spice and salt. Season both sides of pork with salt and pepper. Remove sheet pan from oven. Use tongs to arrange pork in a single layer; sprinkle Brussels sprouts around pork (save bowl). Return pan to oven. Reduce heat to 375°F; cook 18–20 minutes or until pork registers 155°F–160°F on a meat thermometer. In same bowl used to mix Brussels sprouts, whisk mustard, vinegar and a splash of water. Drizzle over pork and Brussels sprouts and serve.

Sheet Pan Mojo Chicken and Potatoes

Sheet Pan Mojo Chicken and Potatoes

Sheet Pan Mojo Chicken and Potatoes

 

½ recipe Mojo Criollo

4 boneless skinless chicken breasts cut in half OR 4 chicken thighs

3 tablespoon olive oil

½ teaspoon garlic powder

¼ teaspoon red pepper flakes

2 lb multi-colored baby potatoes washed and sliced in half

4 teaspoon kosher salt

4 teaspoon freshly cracked black pepper

Chimichurri to serve

 

Reserve 3 tablespoon mojo for the potatoes. In a large zip top bag or shallow dish, marinate chicken for 15-30 minutes up to 4 hours. Preheat oven to 400 degrees F. In a large bowl or large zip top bag, whisk together the reserved mojo, olive oil, garlic powder, red pepper flakes, 2 teaspoon salt and 2 tablespoon pepper. Add potatoes and toss around to coat well. Put potatoes onto a baking sheet, along with marinated chicken. Season the chicken with the remaining 2 teaspoon salt and 2 teaspoon pepper, then pour the oil and mojo mixture from the bowl used with the potatoes over the chicken and potatoes on the baking sheet. Bake in oven for 45-50 minutes, or until chicken is cooked through (chicken is done at 165 degrees F). Serve immediately, with chimichurri sauce.

Sheet Pan Garlicky Pork Chops with Cauliflower & Pomegranate

Sheet Pan Garlicky Pork Chops with Cauliflower & Pomegranate

Sheet Pan Garlicky Pork Chops with Cauliflower & Pomegranate

 

1/2 T. dark brown sugar

1 tsp. kosher salt, plus more as needed

2 tsp. cumin seeds, divided

1/2 tsp. ground cumin

1/2 tsp. freshly ground black pepper, plus more as needed

1/4 tsp. crushed red pepper flakes, or to taste

2 garlic cloves, finely grated or minced

2 bone-in pork chops, about 1 1/2 inches thick (1 3/4 pounds total)

1 large head cauliflower (about 2 pounds), trimmed and cut into bite-size florets

2 T. extra-virgin olive oil

Fresh cilantro, mint, or parsley leaves and tender stems, torn, for serving

2 T. pomegranate seeds, for serving

Lemon wedges, for serving

 

Heat the oven to 4509F. In a small bowl, mix together the brown sugar, salt, 1 tsp. of the cumin seeds, the ground cumin, black pepper, red pepper flakes, and garlic until it resembles wet sand. Smear the mixture all over the pork and let sit at room temperature while the cauliflower roasts, or in the refrigerator for up to 24 hours. On a rimmed sheet pan, toss the cauliflower with the oil and a large pinch each of salt and black pepper. Spread the mixture out into one layer and roast for 15 minutes. Sprinkle the remaining 1 tsp. cumin seeds over the cauliflower and give the florets a stir. Add the pork to the same pan, nestling the chops in with the florets. Roast for 10 minutes. Flip the chops over and give the florets another stir. Continue roasting until the pork is cooked through and the cauliflower is browned and tender, 5 to 10 minutes longer. Transfer the pork to a cutting board and slice the meat off the bones. Serve the pork and cauliflower sprinkled with the herbs and pomegranate seeds, with the lemon wedges on the side for squeezing.

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

 

4 C. (1 pound) green cabbage, chopped into 3 x ½ inch strips

½ pound applewood smoked bacon, sliced into ¼ inch pieces

1 medium white onion, thinly sliced

4 ounces grated parmesan cheese

2 T. lemon zest

1 tsp. kosher salt

¾ tsp. pepper

3 T. olive oil or neutral vegetable oil

1 tsp. crushed red pepper flakes (optional)

2 T. fresh chives, finely chopped

 

Preheat the oven to 400°F. Coat a rimmed sheet pan (13” x 18”) with nonstick cooking spray. Layer all ingredients evenly across the pan and place into the preheated oven. Roast the cabbage and bacon for 40 minutes, stirring halfway through for even cooking. Once the tips of the cabbage are brown and the bacon is crisp, remove the pan from the oven and serve immediately.

Miso-Glazed Salmon with Roasted Sugar Snap Peas

Miso-Glazed Salmon with Roasted Sugar Snap Peas

Miso-Glazed Salmon with Roasted Sugar Snap Peas

 

Sweet and savory miso-glazed fish is one of the easiest dinners out there, especially when you pair it with sugar snap peas, roasted until tender on the very same pan. Rice would be the obvious side dish here, but the Buttery No-Cook Couscous works equally well and gets you there even faster.

 

4 (6-ounce) skin-on salmon fillets, about 1 inch thick

Kosher salt and freshly ground black pepper

1 1/2 T. maple syrup, agave, or honey

1 T. white or red miso

1 T. fresh lime juice, plus lime wedges for serving

2 tsp. soy sauce

1 tsp. fish sauce (optional; you can use more soy sauce instead)

1 garlic clove, grated

1 pound sugar snap peas, trimmed

2 T. extra-virgin olive oil

Pinch of crushed red pepper flakes

1/4 C. coarsely chopped fresh cilantro, both leaves and tender stems

 

Heat the oven to 4009F and, if you like, line a sheet pan with a silicone liner or parchment paper (helpful when it’s time to clean up). Season salmon fillets with V2 tsp. each of salt and black pepper and place them on a plate. In a small bowl, whisk together the maple syrup, miso, lime juice, soy sauce, fish sauce (if using), and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let the fish marinate at room temperature while you start the peas. In a medium bowl, toss the sugar snap peas with the oil, red pepper flakes, and a big pinch each of salt and black pepper. Spread the peas on the sheet pan. Roast the peas for 5 minutes. 4. Toss the peas, then push them over to one side of the sheet pan so there’s room for the salmon. Add the salmon to the pan, skin side down. Continue roasting until the salmon is cooked through and opaque on top and the sugar snap peas are crisp-tender, 10 to 12 minutes longer. Sprinkle with cilantro and serve with lime wedges for squeezing.  Green beans, broccolini, or cherry tomatoes can stand in for the sugar snap peas. Or try another kind of fish. Just look for pieces that are about 1 inch thick, or you may have to adjust the timing slightly.

Sheet Pan Crispy Lemon Chicken with Potatoes, Oregano, and Capers

Sheet Pan Crispy Lemon Chicken with Potatoes, Oregano, and Capers

 

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.

Sheet Pan Sumac Spiced Chicken with Plums

Sheet Pan Sumac Spiced Chicken with Plums

Sheet Pan Sumac Spiced Chicken with Plums

 

1 lemon zested

½ tsp brown sugar (optional for caramelization)

1 T. ground sumac

2 tsp. kosher salt

½ tsp. black pepper

½ tsp. cinnamon

½ tsp. allspice

2 T. extra-virgin olive oil

2 garlic cloves, grated or minced

6-8 chickens thighs skin on bone in

1 small bunch thyme, more for garnish

 

8-10 small-Med size plums, halved or quartered if large (any variety)

2 shallots, sliced into ¼-inch-thick rounds

1 T. honey

1 T. extra-virgin olive oil

½ tsp. salt

½ tsp. cinnamon

¼ tsp. allspice

1 bay leaf, torn in half

 

Place the lemon zest in a small bowl (Set aside the zested lemon) Stir in the sumac, salt, pepper, sugar if using, cinnamon,and allspice into the lemon zest. Stir in the olive oil and the garlic. Rub it all over the chicken and allow to marinate for 1 hour to overnight / remove from fridge and allow to come to room temp while oven is preheating Preheat oven to 400°F. Toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 T. water. Spread out ½ the plum mixture evenly over the bottom of the pan. Then scatter the thyme over them and Place chicken over the plums in the pan. Roast for 30 minutes. Then remove and REDUCE oven temp to 350 degrees F baste the chicken with pan juices and squeeze the juice of the lemon over the chicken and scatter remaining plums onto the pan then continue to roast until the chicken is golden-skinned and cooked through, 10-15 minutes. Once done serve with the plums and more thyme and lemon wedges for garnish. Serve with rice, couscous or some crusty bread to enjoy the pan juices with.

Sheet Pan Gnocchi with Wild Mushrooms and Ricotta

Sheet Pan Gnocchi with Wild Mushrooms and Ricotta

Sheet Pan Gnocchi with Wild Mushrooms and Ricotta

 

1 (17- to 18-ounce) package or 2 (9-ounce) packages refrigerated gnocchi

2 (4-ounce) packages sliced wild mushroom mix

1 bunch scallions, white and light green parts chopped, dark green parts thinly sliced, divided

5 T. extra-virgin olive oil, divided, plus more for drizzling

Salt and freshly ground black pepper

1 C. full-fat ricotta cheese

1 lemon

 

Heat the oven to 450 degrees. While the oven is heating, combine the gnocchi, mushrooms and scallion whites and light green parts with 1/4 C. oil on the sheet pan. Season with salt and pepper and toss well. Transfer to the oven and roast, stirring halfway through, until the mushrooms and gnocchi are browned and beginning to crisp, about 20 minutes. While the gnocchi cooks, combine the ricotta with the remaining 1 T. oil in a small bowl. Zest the lemon over the top, season to taste with salt and pepper, and stir well. Slice the zested lemon in half. Once the gnocchi are finished, dollop the ricotta mixture on top of and between the gnocchi. Sprinkle with some of the dark green scallion slices to taste (you likely won’t need them all). Squeeze the lemon over the top to taste and drizzle with a bit more olive oil. Serve.

 

Sheet Pan Pork Chops with Asparagus and Fennel

Sheet Pan Pork Chops with Asparagus and Fennel

Sheet Pan Pork Chops with Asparagus and Fennel

 

2 bulbs fennel, bulbs trimmed and cut into 1-inch wedges, plus a few fronds for serving

1 lemon

3 T. extra-virgin olive oil, divided

Salt and freshly ground black pepper

4 (1- to 1 1/2-inch-thick) boneless pork loin chops

1 bunch asparagus, trimmed

About 1 ounce Parmesan cheese

 

Place a sheet pan on the middle rack of the oven. Set the other oven rack in the position closest to the broiler. Heat the oven to 450 degrees. While the oven is heating, place the fennel wedges in a medium bowl. Zest the lemon over the fennel. Add 1 T. oil and season with salt and pepper. Toss to coat. Season the pork chops with salt and pepper. Use 1 T. olive oil to lightly coat the sides of the chops. When the oven is hot, carefully remove the sheet pan and add the fennel. Spread in an even layer. (Reserve the bowl.) Nestle the pork chops in the fennel. Bake on the middle rack for 15 minutes. Meanwhile, in the reserved bowl, toss the asparagus with the final T. olive oil and season with salt and pepper. When the 15-minute timer is up, remove the sheet pan and switch the oven to broil. Spread the asparagus over the fennel. Return to the oven on the top rack and cook until the vegetables are lightly charred and the pork is browned and registers 145 degrees with an instant-read thermometer, about 5 minutes. Cut the lemon in half and squeeze the juice over the pork and vegetables. Use a vegetable peeler to shave Parmesan cheese over the pork and vegetables, garnish with the fennel fronds, and serve.

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

 

1/4 cup extra virgin olive oil

1 1/2 tsp. salt

1 tsp. onion powder

1 tsp. ground cumin

1/2 tsp. light brown sugar

1/2 tsp. ground black pepper

1/2 tsp. dried oregano

1/4 tsp. chili powder

1/4 tsp. smoked paprika

1/8 tsp. ground cayenne pepper

1 1/2 – 2 lb Boneless Skinless Chicken Thigh

 

1 lb asparagus, ends broken off, then cut into half

3 oz baby bella sliced mushrooms

1/2 pint grape tomatoes, halved

2-3 T. extra virgin olive oil

salt and pepper

 

2 T. butter

2 T. flour

3 cloves garlic, minced

1/4 tsp. red pepper flakes

3/4 cup low sodium chicken broth

1 cup fat free Half & Half

1/4 cup Parmesan cheese

1/2 T. dried basil

zest + juice of one medium lemon

salt and pepper

 

Begin by combining all the seasonings for the chicken spice rub. Set aside, then trim the chicken thighs into similar sizes, removing any fat if needed. Brush each piece of chicken with olive oil, then rub each side thoroughly with the spice rub. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Carefully place all of the chicken on one half of the paper, then toss the asparagus in a bit of olive oil, salt and pepper and place those on the other side of the sheet. Cover with aluminum foil and bake for 12-15 minutes. While the chicken and asparagus are baking toss the mushroom and tomatoes in a bit of olive oil and salt and pepper. Once the chicken and asparagus are almost done, add the mushrooms and tomatoes to the pan on top of the asparagus and bake uncovered for another 12-15 minutes. While the chicken is baking, melt the butter for the sauce in a medium saucepan. Once melted, slowly whisk in the flour. Add the garlic and red pepper flakes, whisking together, then slowly stir in the chicken broth. Add the half and half, Parmesan, basil, lemon zest and lemon juice, salt and pepper. Bring to a boil, stirring occasionally, then reduce to simmer until sauce thickens and reduces just a bit. Remove from heat. Serve as is, or over some brown and wild rice mixed with a bit of the creamy garlic lemon sauce for a full, flavorful meal. Drizzle some of the sauce over the chicken (and rice), it perfectly balances the heat of the spice rub on the chicken thighs with smooth and creamy taste of the sauce.

Sheet Pan Sausage with Cabbage and Pickled Onions

Sheet Pan Sausage with Cabbage and Pickled Onions

Sheet Pan Sausage with Cabbage and Pickled Onions

1 head green or red cabbage, halved, cored, and cut into 1-inch wedges (about 1 1/2 pounds)

1 red or yellow onion, halved and cut into 1/2-inch wedges

6 T. olive oil

1 tsp. kosher salt

Freshly ground black pepper

4 sweet or spicy Italian sausages

Quickled onions or 1 T. cider vinegar

Dijon mustard, for serving

 

Preheat the oven to 450°F. Toss together the cabbage, onion, and oil on a rimmed baking sheet. Season with the salt and several grinds of black pepper and nestle the sausages among the vegetables. Roast, shaking the baking sheet halfway through, until the cabbage is brown on the edges, 25 to 30 minutes. Turn the oven to broil and broil until the onions and sausages are browned, about 3 minutes more. Scatter the pickled onions over everything and serve with Dijon mustard.

Ranch Pork Chops and Potatoes Sheet Pan Dinner

Ranch Pork Chops and Potatoes Sheet Pan Dinner

Ranch Pork Chops and Potatoes Sheet Pan Dinner

 

3 tablespoons olive oil

2 pounds baby potatoes

6 pork chops (either boneless or bone-in will work)

1 ounce ranch dressing mix ((1 oz package))

1 teaspoon smoked paprika

1 tablespoon oregano (dry)

1 teaspoon ground black pepper

1 tablespoon fresh parsley (chopped)

 

Preheat your oven to 400°F . Spray a baking sheet with cooking spray. Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well. In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn’t find the need for additional salt, but feel free to season with salt to taste. Place the baking sheet in the oven and roast for about 30 minutes or until the pork chops are cooked through and the potatoes are fork tender. The internal temperature of the chops should reach 145°F (63°C) when cooked. Also please note that all ovens are different, and some may take longer and some may require less time. Garnish with chopped parsley then serve immediately.

Sheet Pan Barbecue Chicken and Sweet Potatoes 

Sheet Pan Barbecue Chicken and Sweet Potatoes 

Sheet Pan Barbecue Chicken and Sweet Potatoes

 

2 sweet potatoes, peeled and cut into ½ inch chunks

1 head broccoli, cut into large florets

3 T. olive oil

2 tsp chili powder

¾ tsp salt, divided

¾ tsp pepper, divided

1½ lb boneless, skinless chicken breasts

1 cup barbecue sauce

3 T. honey

2 cloves garlic, minced

 

1 (14-oz) loaf French bread

 

Preheat oven to 425°F. Toss together potatoes, broccoli, oil, chili powder, and ¼ tsp each salt and pepper on a large greased rimmed baking sheet; spread in a single layer. Cut chicken in half crosswise, and pound to an even thickness between plastic wrap using a meat mallet. Arrange chicken among vegetables; sprinkle with ½ tsp each salt and pepper. Stir together barbecue sauce, honey, and garlic; pour over chicken. Bake 25 to 30 minutes or until chicken is done and vegetables are browned and tender.

Caprese Gnocchi Sheet Pan

Caprese Gnocchi Sheet Pan

Caprese Gnocchi Sheet Pan

 

4 cups cherry tomatoes

1 pound gnocchi (fresh or frozen)

3 tablespoons olive oil

½ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

2 cups bocconcini balls

fresh basil leaves (roughly chopped)

balsamic reduction (optional)

 

Preheat the oven. Preheat the oven to 400°F. Combine ingredients. Toss together the cherry tomatoes, gnocchi, olive oil, salt, pepper directly on the prepared rimmed baking sheet. Do not add the bocconcini at this time. Arrange all the ingredients in an even layer on the baking sheet.  Bake. Transfer to the oven and roast for about 15 to 20 minutes or until the gnocchi are plump and the tomatoes have begun to burst. Remove from the oven, add the bocconcini balls to the baking sheet, and toss everything together with a spatula. The residual heat from the pan, will soften the bocconcini. Finish and Garnish. Garnish with fresh basil and drizzle with balsamic reduction if preferred.

Warm Winter Vegetable Salad with Halloumi (Sheet Pan)

Warm Winter Vegetable Salad with Halloumi (Sheet Pan)

Warm Winter Vegetable Salad with Halloumi

 

5 T. extra-virgin olive oil, divided

2 garlic cloves, finely chopped

1½ tsp. kosher salt

1 tsp. Aleppo-style pepper

½ small head of red cabbage (about 10 oz.), cut into 1″ pieces

1 medium red onion, cut into 8 wedges through root end

1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½” thick

1 large pita bread, split into 2 layers, cut or torn into 1½”–2″ pieces

8 oz. Halloumi cheese, cut into 1″ pieces

2 T. apple cider vinegar

1½ tsp. ground sumac

Mint sprigs (for serving)

 

Preheat oven to 425°. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25–30 minutes. Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15–20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.

Halloumi Sheet Pan Dinner (for 2)

Halloumi Sheet Pan Dinner (for 2)

Halloumi Sheet Pan Dinner

 

14 ounces butternut squash, cut into 3/4-inch slices

8 ounces halloumi cheese, sliced into 6 slices

1 large red bell pepper, cut into 1-inch rounds

6 large radishes, halved

1 medium red onion, cut into wedges and layers separated

14 large black olives

1 serrano chile pepper

2 tsp. za’atar

1 tsp. ground turmeric

½ tsp. dried mint

3 T. extra-virgin olive oil

 

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.  Combine butternut squash, halloumi, bell pepper, radish halves, red onion, black olives, and serrano in a large bowl. Sprinkle za’atar, turmeric, and dried mint over the vegetables; mix to coat. Drizzle oil over everything and toss to combine. Spread out vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven until the halloumi is brown and bubbly and the vegetables have softened and browned, about 18 minutes.

Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint

Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint

Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint

 

1 (about 8.8-ounce) package halloumi

1 pound summer squash (about 2 medium)

1/2 medium red onion

4 cloves garlic

1 preserved lemon

1 pint grape or cherry tomatoes (about 11 ounces)

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

8 sprigs fresh mint

 

Arrange a rack in the middle of the oven and heat the oven to 425ºF.  Prepare the following, adding each to the same rimmed baking sheet as it is completed: Pat 1 (about 8.8-ounce) package halloumi dry with paper towels and cut into 1-inch cubes. Trim 1 pound summer squash, halve lengthwise, and cut crosswise into 1/2-inch pieces. Cut 1/2 medium red onion into 1-inch chunks. Smash and peel 4 garlic cloves. Pull away the flesh from 1 preserved lemon and discard. Rinse the skin well and thinly slice.

Add 1 pint grape or cherry tomatoes to the baking sheet. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Toss to coat and spread out in a single layer.  Roast, tossing halfway through, until the halloumi is softened and browned in spots and the vegetables are tender, 25 to 30 minutes. Meanwhile, pick the leaves from 8 fresh mint sprigs and finely chop (about 2 tablespoons).  Let the halloumi and vegetables cool for a few minutes. Sprinkle with the mint and gently toss to combine.

Sheet Pan Pork Fried Rice

Sheet Pan Pork Fried Rice

Sheet Pan Pork Fried Rice

 

1 lb. thin boneless pork loin chops trimmed of fat and cut into ½ inch pieces

½ teaspoon sea salt

½ teaspoon fresh ground pepper

2 teaspoons sesame oil

6 cups cold day old basmati rice

1 ½ cup frozen peas and carrots

1 cup frozen edamame beans

1 small onion diced

½ cup soya sauce

2 tablespoons oyster flavored sauce

1 tablespoon sesame oil

3 cloves garlic minced

1 tablespoon fresh ginger minced

3 eggs

½ cup cooked bacon pieces

2 green onions sliced

 

Preheat the oven to 350℉ . Spread pork out on a large cookie sheet. Drizzle with 2 teaspoons of sesame oil and season with salt and pepper. Toss pork to coat. Cook pork for 5 minutes or until outside of pork is no longer pink. Place frozen peas, corn, and edamame beans in a colander and rinse with warm water for a few minutes until thawed. Drain well. In a small bowl, mix soya sauce, oyster flavored sauce, 1 tablespoon sesame oil, garlic, and ginger. Place cold, cooked rice in a large bowl and add diced onion, peas and corn, edamame beans, and soya sauce mixture. Toss well to combine. Pour rice mixture on the sheet pan and stir gently to mix with the pork. Cook for 12 minutes. While rice is cooking, scramble the eggs in a non-stick frying pan. When time is up for rice, remove from the oven and top with cooked bacon pieces and egg. Cook for an additional 3 minutes. Garnish with sliced green onions.

Ratatouille Sheet Pan Chicken

Ratatouille Sheet Pan Chicken

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

Sheet Pan Chicken Leg Quarters with Cauliflower and Shallots

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.

Roasted Chicken Parts with Brussels Sprouts and Shallots

Roasted Chicken Parts with Brussels Sprouts and Shallots

Roasted Chicken Parts with Brussels Sprouts and Shallots

 

1½ pounds Brussels sprouts, trimmed and halved

12 ounces shallots, peeled and halved

6 garlic cloves, peeled

4 tsp. minced fresh thyme, divided

1 T. vegetable oil, divided

2 tsp. minced fresh rosemary, divided

1 tsp. sugar

1½ tsp. table salt, divided

1 tsp. pepper, divided

2 T. unsalted butter, melted

3½ pounds bone-in chicken pieces (2 split breasts cut in half, 2 drumsticks, and 2 thighs), trimmed

 

Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss Brussels sprouts and shallots with garlic, 2 tsp. thyme, oil, 1 tsp. rosemary, sugar, ¾ tsp. salt, and ¼ tsp. pepper. Combine butter, remaining 2 tsp. thyme, remaining 1 tsp. rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper in bowl; set aside. Pat chicken dry with paper towels and sprinkle with remaining V2 tsp. salt and remaining 1/2 tsp. pepper. Place vegetables in single layer on rimmed baking sheet, arranging Brussels sprouts in center. Place chicken skin side up on top of vegetables, arranging breast pieces in center and leg and thigh pieces around perimeter of sheet. Brush chicken with herb butter and roast until breasts register 160 degrees and thighs/drumsticks register 175 degrees, 35 to 40 minutes, rotating sheet halfway through roasting. Transfer chicken to serving platter and let rest for 5 minutes. Toss vegetables with pan juices and transfer to dish with chicken. Serve.

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

 

Kosher salt

12 ounces penne pasta

1 cup panko breadcrumbs

1 cup grated Parmesan cheese divided

4 T. olive oil divided

1/2 tsp. garlic powder

1/4 tsp. Italian seasoning

3/4 tsp. freshly ground black pepper divided

1 bunch curly kale ribs and stems removed, leaves torn into bite-size pieces

1 pint cherry tomatoes halved

1 cup sour cream or crème fraiche

1 T. Dijon mustard

4 cups shredded rotisserie chicken

1 1/2 cups shredded mozzarella cheese divided

 

Set a rack in the top third of the oven and preheat to 450 degrees F. Bring a pot of salty water to a boil and add the pasta. Cook the pasta until al dente. Meanwhile, mix the panko, ¼ cup of the Parmesan cheese, 2 T. of the olive oil, garlic powder, Italian seasoning, ¼ tsp. black pepper, and ¼ tsp. salt in a medium bowl and set aside. Toss the kale and tomatoes with ½ tsp. salt and the remaining 2 T. olive oil on a rimmed baking sheet. Reserve ½ cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot along with the sour cream, Dijon mustard, 1 tsp. salt, ¼ cup pasta water, and the remaining ¾ cup Parmesan cheese and ½ tsp. black pepper; stir until smooth. Stir in the shredded chicken and 1 cup of the mozzarella, adding more pasta water to keep everything mixable if needed, until well combined. (You can add additional aromatics and seasoning at this point to pump up the flavor.  Garlic powder, roasted red bell peppers, red pepper flakes, scallions or chives, etc.).  Transfer the mixture to the baking sheet with the kale and tomatoes. Toss to combine and spread everything in an even layer on the baking sheet. Top with the panko mixture and the remaining ½ cup mozzarella cheese. Place the pan in the oven and roast the pasta until the cheese is melted and the top is lightly browned, about 5 to 7 minutes. Serve warm.

Sheet Pan Drumsticks with Carrots, Asparagus and Tarragon

Sheet Pan Drumsticks with Carrots, Asparagus and Tarragon

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

Sheet-Pan Chicken with Roasted Plums and Onions

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 Greek Chicken and Potatoes

Sheet Pan Greek Chicken and Potatoes

Sheet Pan Greek Chicken and Potatoes

Don’t use extra-large bone-in chicken breasts if you can help it; 12-ounce pieces work best. If unavoidable, keep in mind that bone-in breasts weighing about 1 pound each require 40 to 50 minutes of roasting.

 

1 tsp. dried oregano

¼ to ½ tsp. red pepper flakes

Kosher salt and ground black pepper

Four 12-ounce bone-in, skin-on chicken breasts or 3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry

2 T. extra-virgin olive oil

1½ pounds medium Yukon Gold potatoes, unpeeled, cut into 1-inch-thick wedges

2 lemons, halved crosswise

8 medium garlic cloves, peeled

½ cup pitted Kalamata olives, roughly chopped

2 T. drained capers

3 T. roughly chopped fresh dill, divided

 

Heat the oven to 475°F with a rack in the middle position. In a large bowl, stir together the oregano, pepper flakes, 2 tsp. salt and ½ tsp. black pepper. Sprinkle 2 tsp. of the mix onto all sides of the chicken. To the remaining seasoning mix in the bowl, add the oil, potatoes, lemon halves and garlic, then toss to coat.  Place the garlic in the center of a rimmed baking sheet, then arrange the chicken, skin side up, around the garlic; this placement helps prevent the garlic from scorching during roasting. Arrange the lemons, cut sides up, and the potatoes in an even layer around the chicken. Roast until the thickest part of the breasts (if using) reaches 160°F and the thickest part of the thighs (if using) reaches 175°F, about 30 minutes. Using tongs, transfer the chicken and lemon halves to a serving platter. Push the potatoes to the edge of the baking sheet, leaving the garlic in the center. Using a fork, mash the garlic to a rough paste. Add the olives, capers and 2 T. of the dill to the baking sheet, then, using a wide metal spatula, stir and toss the ingredients, scraping up any browned bits. Transfer the potato mixture to the platter, placing it around the chicken. Sprinkle with the remaining 1 T. dill.

Sheet Pan Paprika Chicken with Zucchini & Onions

Sheet Pan Paprika Chicken with Zucchini & Onions

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.

Sheet Pan Teriyaki Salmon

Sheet Pan Teriyaki Salmon

Sheet Pan Teriyaki Salmon

1.5 lb fillet of Salmon

1 C. Carrots peeled and sliced (1/4″ thick slices) (approx 6 medium sized carrots)

4 ounces French green beans

1 C. brussels sprouts halved

1 T. olive oil

Salt and pepper to taste

 

1 T. cornstarch

1 T. cold water

1/2 C. white sugar

1/2 C. soy sauce

1/4 C. cider vinegar

1 clove garlic minced

1/2 tsp. ground ginger

1/4 tsp. ground black pepper

 

Green onion

Sesame seeds toasted

 

Preheat oven to 400 degrees. Put all the teriyaki sauce ingredients in a heavy bottom saucepan and bring to a simmer over medium heat.  Cook 4-5 minutes, letting the sauce reduce. Remove from heat and set aside. Line a baking sheet with parchment paper (optional). Arrange veggies and salmon on a tray, in one even layer. Drizzle the olive oil over the veggies, and season with salt and pepper. Use half the teriyaki sauce and pour over the salmon fillets. Bake for 18 minutes. Remove from oven. Garnish with green onion, and toasted sesame seeds and serve with the additional teriyaki sauce. Divide into 4 meal prep containers or eat immediately Enjoy!

Sheet Pan Sweet and Sour Chicken

Sheet Pan Sweet and Sour Chicken

Sheet Pan Sweet and Sour Chicken

1 1/2 lbs boneless skinless chicken breasts cut into 1 inch cubes

1/3 C. corn starch

1/8 tsp. each: salt & pepper

 

4 bell peppers cut into 1 inch pieces (use a variety of colors, red, green, yellow, and orange)

20- ounces pineapple chunks drained

1/2 C. red onion cut into 1 inch pieces

1 C. sugar snap peas

chopped green onions for garnish

 

½ C. ketchup

2 T. apple cider vinegar

¼ C. brown sugar

¼ C. pineapple juice

2 T. soy sauce

1 tsp. minced garlic

1 ½ tsp. fresh ginger minced, or ¼ tsp. ground ginger

1/4 tsp. crushed red pepper flakes

 

Preheat oven to 400 degrees F. Cut chicken into 1-inch pieces and season with salt and pepper to taste. Add chicken to a large zip lock bag along with 1/3 C. corn starch, seal and shake to coat. Place diced chicken, on a cooking sheet, and spray with an olive oil cooking spray. Bake for 15 minutes, then flip. Meanwhile, combine all sauce ingredients and whisk to combine. Add peppers, pineapple, and onions to the baking sheet. Pour sauce over the top and stir to combine. Place in oven on middle rack and bake for 30 minutes Add sugar snap peas and stir to combine. Let sit for 5 minutes, to let sauce set up, and snap peas to become tender. Optional: Broil for 3-5 minutes to crisp up veggies and caramelize sauce. Garnish with green onions. Serve over white rice and enjoy!