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Sheet Pan Supper: Swordfish Cacciatore

Sheet Pan Supper: Swordfish Cacciatore

Swordfish Cacciatore1 Medium Onion, thinly sliced
8 oz. Cremini Mushrooms, sliced ¼-1/2 inch thick
1 Red Bell Pepper, stemmed, seeded, and sliced into ¼” wide strips
3 cloves Garlic, thinly sliced
Salt & Pepper
½ tsp. dried Oregano
¼ C. plus 1 T. EVOO
1 28oz. can Crushed Tomatoes, with their juice
½ C. red or white Wine
4 Swordfish steaks, ¾-1” thick, about 2 ¼ lb. total (Tuna Steams, Halibut, or Mahi Mahi)
¼ C. Capers
2 T. roughly chopped Parsley Leaves, for garnish

Preheat oven to 425 with rack in center position. Combine onion, mushrooms, bell pepper, garlic ½ tsp. each salt and pepper, oregano and 1.4 C. oil on a sheet pan and toss well to coat vegetables. Arrange veggies in a single layer and roast until softened and lightly browned, about 20 minutes. Remove from oven. Stir together crushed tomatoes and wine in a large bowl and season with a pinch of salt and pepper. Pour over roasted vegetables and carefully stir to combine. Pat fish dry with paper towel. Sprinkle with salt and pepper and arrange on top of vegetables. Drizzle fish with remaining T. of oil and scatter capers over fish. Return pan to oven and baked until sauce has thickened slightly and fish is just cooked through, about 15 minutes. Sprinkle fish with parsley and serve, with tomato-vegetable sauce spooned over the top.

Sheet Pan Supper: Pesto Chicken Thighs and Vegetables

Sheet Pan Supper: Pesto Chicken Thighs and Vegetables

one-pan-pesto-chicken-potatoes-21 lb. bone in, skin on chicken thighs
1 lb. bone in, skin on chicken wings or drumsticks
10 carrots, chopped into ¼ inch thick sticks
1½ lbs. baby red potatoes, quartered
½ cup prepared basil pesto
1 T. olive oil
2 tsp. balsamic vinegar
2 cloves garlic, minced
Kosher salt and pepper, to taste

Preheat the oven to 400 degrees and line a large baking sheet with aluminum foil.
Spread the carrots, potatoes, and chicken out on the baking sheet. Generously sprinkle everything with Kosher salt and black pepper. It should look like a light snow has fallen on everything. In a mixing bowl, stir together the olive oil, balsamic, pesto, and garlic. Rub the mixture all over the chicken and veggies. Place in the oven and bake for 40-50 minutes, or until vegetables are tender and chicken registers at least 165 degrees.

Sheet Pan Supper: Pesto Chicken Turnovers

Sheet Pan Supper: Pesto Chicken Turnovers

Pesto Chicken Turnovers1 box frozen puff pastry, thawed
2 1/2 cups shredded rotisserie chicken
1 cup pesto
1 cup frozen peas, unthawed
1 large egg, beaten
2 T. grated parmesan
kosher salt and freshly ground pepper

Preheat oven to 400 degrees F with racks in upper and lower thirds. Line two sheet pans with parchment paper. On a floured surface, unfold the puff pastry sheets and cut into each sheet into four pieces. Use a rolling pin to roll each piece to a 7in by 9in rectangle. Set on one of the prepared pans, layering between extra parchment as necessary and place in refrigerator to keep cool. Mix together chicken, pesto, and peas in a medium bowl. Place a heaping 1/2 cup of the chicken filling onto the bottom half of each pastry rectangle. Leave a small border on the bottom. Fold the top half of the pastry over the filing, lining up the edges. Press the edges with a fork to seal the turnover. Brush each one with beaten egg and sprinkle with Parmesan cheese and pepper. Bake the turnovers, switching the pans from upper to lower and lower to upper halfway through cooking, until pastry is deep golden brown and turnovers are starting to bubble at the seams, 25-30 minutes. Serve hot.

Sheet Pan Supper: Cilantro-Lime steamed Halibut and Spicy Coconut Rice

Sheet Pan Supper: Cilantro-Lime steamed Halibut and Spicy Coconut Rice

2 cups frozen precooked white rice (unthawed)Cilantro Lime Steamed Halibut
1 cup canned coconut milk (regular or light)
Juice of 1 lime
½ tsp. crushed red pepper flakes
1 cup frozen shelled edamame (unthawed)
Kosher salt and freshly ground black pepper
4 skinless fillets halibut (each 1 inch thick; about 2 pounds total)
4 tsp. chopped fresh cilantro leaves
2 limes, sliced into thin rounds

Preheat the oven to 400°F with a rack in the center position. Stir together the rice, coconut milk, lime juice, red pepper flakes, edamame, and a pinch of salt in a medium-size bowl. Set aside. Cut four sheets of parchment paper, each 18 inches long and 15 inches wide. Fold each piece of parchment in half (short side to short side). Use scissors to cut each folded piece so that when you open the parchment it looks like a big, fat heart (sort of like you’re making a parchment Valentine). Spoon the rice mixture onto one side of each heart, just next to the crease. Lay a halibut fillet on top of each rice pile and sprinkle each fillet with salt, pepper, and 1 tsp. of chopped cilantro. Arrange 3 or 4 overlapping lime slices atop each fillet. Seal the parchment packages: Fold the empty half of each heart over the filling and crimp the edges in overlapping folds as you go, until each package is completely closed up and airtight. Carefully place the closed packets on two sheet pans (two packets per pan), and bake until the fish is opaque, about 20 minutes (feel free to unfold the edge to peek inside one of the packets toward the end to check the fish). Carefully open the packets (watch out for the steam) and slide the rice and fish into bowls, or transfer the packets to plates so each guest can open his or her own at the table. Serve immediately, while the rice and fish are still warm.

Sheet Pan Supper: Cod with Asparagus, Ginger, and Spring Onion in Parchment

Sheet Pan Supper: Cod with Asparagus, Ginger, and Spring Onion in Parchment

sheet pan asparagus and black cod1 cod fillet, cut into two pieces
1 bunch of asparagus, last two inches cut off
2 Spring onions, sliced up to green part
2 T. of basil, cut into a chiffonade
1 tsp. garlic, minced
1 1/2 tsp. ginger, sliced or minced
2 T. soy sauce
2 tsp. olive oil
Cracked black pepper (optional)
Parchment paper

Preheat the oven to 425°F. Set two large pieces of parchment paper on a baking tray. Set a piece of cod onto each piece of paper. Place half of the asparagus right on top of each piece of fish. Do the same with the Spring onions. Top each piece with equal amounts of basil, garlic, ginger, soy sauce, and olive oil. Crack some black pepper if you like. Close up the parchment paper to make two little packages. Bake in the oven for 15 minutes or until fish is cooked through and asparagus is tender (but not overcooked!). Transfer your fish and some of the sauce to a plate and toss the parchment paper in the garbage.

Sheet Pan Supper: Spicy Orange Roasted Salmon & Bok Choy

Sheet Pan Supper: Spicy Orange Roasted Salmon & Bok Choy

spicy-orange-salmon1050-4-1050x7003 or 4 salmon fillets

Sauce:
1/2 cup orange marmalade (store-bought or homemade)
1 tsp. soy sauce
1 tsp. Sriracha
1 tsp. sesame oil
1/2 medium jalapeno, finely diced
1 Tbsp. shredded coconut

3-4 baby bok choy
2 orange slices, cut it half
Olive oil
Salt and pepper

Preheat oven to 450° F. with rack in centre of oven. Lightly brush a baking sheet with olive oil. Set aside. Dry salmon and place on baking sheet (skin side down, if your salmon has skin on). Sprinkle with salt and pepper. Cut bok choy in half lengthwise. Place your bok choy on the baking sheet, cut side down and alternating the direction on every second one (it’s ok if your bok choy overlaps a little, to make it all fit). Brush bok choy with olive oil and season with some salt and pepper. If using, add a couple of orange slices to the baking sheet as well. Place in pre-heated oven and roast for 15 minutes. Meanwhile, combine sauce ingredients in a microwave-proof bowl (or in a small saucepan). Set aside. Test salmon for done-ness (use a fork to see if it flakes). Thicker salmon cuts may need another 3-5 minutes. When salmon is almost done, place sauce in microwave for one minute. Stir to combine. Remove salmon, bok choy and orange slices to a serving platter. Spoon warm sauce over salmon and drizzle a bit on the bok choy as well, if you like.

Sheet Pan Supper: Spicy Roasted Shrimp and Broccoli Rabe

Sheet Pan Supper: Spicy Roasted Shrimp and Broccoli Rabe

Spicy Roasted Shrimp and Broccoli Rabe

¾ pound broccoli rabe, tough bottom stems removed
3 T. extra-virgin olive oil
½ tsp. toasted sesame oil, optional
½ tsp. coarse kosher salt
¼ tsp. crushed red chile flakes, or to taste
¾ pound large shrimp, peeled
1 tsp. orange zest
Orange wedges, for serving

Heat oven to 425 degrees. In a large bowl, toss broccoli with 2 T. olive oil, the sesame oil if using, 1/4 tsp. salt and 1/8 tsp. chile flakes. In a separate bowl, combine shrimp, remaining 1 T. oil, the orange zest, remaining 1/4 tsp. salt and remaining 1/8 tsp. chile flakes. Spread broccoli and shrimp in a single layer on a baking sheet. Roast, tossing once or twice halfway through, until shrimp are just opaque and broccoli is tender and golden around the edges, about 10 minutes. Serve with orange wedges.

Sheet Pan Supper: Pecan “Fried” Fish with Tartar Sauce

Sheet Pan Supper: Pecan “Fried” Fish with Tartar Sauce

Some sliced raw cucumbers sprinkled with salt would be a refreshing side.

pecan fried fish with tartar sauce1 ½ C. Raw Pecan Halves
1 ½ C. Panko
3 T. minced fresh Parsley
Olive Oil Cooking Spray
½ C. Flour
Salt
2 large Eggs
1 ¼ C. Mayonnaise
Pepper
½ tsp. Smoked Paprika
1 1/4 lb. Skinless Cod or other thick white fish such as haddock or sea bass, cut into 4 pieces (about 1 ½” thick)
2 T. Capers
2 T. Sweet Pickle Relish (I don’t like sweet relish; I sub chopped dill pickle)
1 T. Lemon Juice
½ tsp. Worcestershire Sauce

Preheat oven to 350 with a rack in center position. In a blender or food processor, pulse pecans until they look like coarse meal. Transfer to a sheet pan, stir in panko to combine and toast until crumbs are golden brown, about 10 minutes. Allow pecan mixture to cool before transferring to a small bowl. Mix in 2 T. parsley. Place wire rack over the now empty sheet pan and mist with cooking spray. Whisk together flour and 1 tsp. salt in another shallow bowl. In a third, whisk together eggs, ¼ c. mayonnaise, ½ tsp. Pepper and smoked paprika until smooth. Pat fish dry with paper towels. One at a time, dredge a fish piece in flour, then dunk in mayo mixture to coat. Shake off any extra and dip into pecan mixture, pressing to coat all sides fully. Place breaded fish on the wire rack and mist lightly with cooking spray. Repeat for remaining fish. Bake until fish is cooked and flakes apart when gently prodded with a paring knife, 18-23 minutes. Meanwhile, whip up the tartar sauce. Whisk together remaining cup mayo, 1 T. parsley, capers, relish, lemon juice Worcestershire and ½ tsp. pepper. Taste and adjust seasonings. Serve fish hot with tartar sauce for dipping.

Sheet Pan Supper: Hearty Ratatouille with Goat Cheese

Sheet Pan Supper: Hearty Ratatouille with Goat Cheese

Hearty-Ratatouille-6Olive Oil Cooking Spray
1 can (12 oz.) tomato puree
3 cloves garlic thinly sliced
1/2 medium yellow onion finely chopped
Kosher salt and freshly ground pepper
2 T. unsalted butter, cut into small cubes
1 large red bell pepper
1 large Chinese Eggplant or other long skinny eggplant
1 large zucchini
1 large yellow squash
3-4 smallish yukon gold potatoes unpeeled
2 T. extra virgin olive oil
1 tsp. chopped fresh thyme
4 oz. soft goat’s cheese
1 T. roughy chopped basil leaves
Crusty Bread for serving

Preheat the oven to 375 degrees with one rack about 4 inches from the broiler and one rack in the center. Mist a sheet pan with cooking spray. Dump the tomato puree onto the prepared sheet pan. Add the garlic, onion, salt and pepper. Use a rubber spatula to spread evenly. Drop the butter cubes all over. Cut the top off the pepper, pull out the seeds. Take a sharp knife and slice into 1/8-1/4 of an inch rounds and slice the rounds into thirds. Trim the ends of the eggplant, zucchini and squash. Slice each into 1/8-1/4 inch. Slice the potatoes the same size too. Carefully arrange the vegetables over the tomato base overlapping them in a pattern going from one short end to the other. Drizzle the veggies with olive oil. Sprinkle with thyme and some salt and pepper. Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up the edges, 30-40 mins. Remove the pan from the oven and turn the oven to broil. Break the goats cheese into large crumbles and scatter evenly over the ratatouille. Broil to gently melt the cheese about 1 min. Sprinkle the chopped basil and serve warm with crusty bread.

Easy Sheet Pan Chicken

Easy Sheet Pan Chicken

Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.

Easy Sheet Pan Crispy Chicken3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
⅔ cup plain dried bread crumbs
Olive oil, for drizzling

Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard. Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil. Bake until chicken is golden and no longer pink, 35 to 40 minutes.

Sheet Pan Suppers: Crispy Chicken Strips and Biscuits

Sheet Pan Suppers: Crispy Chicken Strips and Biscuits

Crispy Chicken Strips and Biscuits3 boneless, skinless chicken breasts, about 1 ½ lb total
3 T. Worcestershire Sauce
1 tsp. Salt
½ tsp. Garlic Powder
½ C. Flour
½ tsp. Baking Soda
3 C. Panko
Olive Oil Cooking Spray
1 T. chopped Fresh Thyme
1/8 tsp. Cayenne
3 large Egg Whites
Dipping Sauce, if desired, for serving

2 C. Flour
1 T. Baking Powder
¼ tsp. Baking Soda
2 tsp. Sugar
1 tsp. Salt
6 T. Cold Butter, Cut into Cubes
¾ C. Cold Buttermilk
1 lg Egg White, beaten
2 T. fresh snipped Chives
½ tsp. Pepper

Preheat oven to 450 with rack in center position. Trim the chicken of fat and then slice them on a diagonal into 1” thick strips. Place chicken in large zip top bag with Worcestershire, ½ tsp. salt, and garlic powder. Seal, shake to coat, and allow to marinate in the refrigerator for 30 minutes. Meanwhile, whisk together remaining ½ tsp. salt with flour and baking soda in a small bowl and set aside. Toast breadcrumbs by spreading in an even layer on a sheet pan and mist with cooking spray. Bake, stirring occasionally, until golden brown, about 5-8 minutes. Remove and set aside to cool. Leave oven on. Line second sheet pan with parchment paper and prepare biscuits. Whisk together flour, baking powder and soda, sugar, and salt in a bowl. Add butter and use your hands or pastry cutter to work it in until the flour mixture looks like pebbly sand. Work quickly to avoid the butter getting too warm. Pour buttermilk over flour mixture and use a fork to bring everything together into a shaggy dough. Knead dough in the bowl once or twice (avoid overmixing) to pick up the sandy pieces at the bottom of the bowl. Turn out the dough onto a lightly floured work surface and use your hands to pat it into a ¾” slab. Using a 2 ½ inch biscuit cutter, cut out as many biscuits as you can, gently repatting the dough together when necessary; you should get 6 to 8 biscuits. Place biscuits on prepared pan, dab the tops with egg white, and sprinkle with chives and pepper. Bake the biscuits until risen and golden brown, about 18 minutes. Remove from oven and set aside to cool. Leave oven on. While the biscuits bake and cool, prepare your chicken coating assembly line. Transfer panko to a bowl, add thyme and cayenne, and stir to combine. Set a wire rack on the now empy sheet pan and place it to one side; place bowl of panko next to it. Whisk the egg whites until frothy in a second bowl; place this next to panko. Place the reserved flour mixture next to the eggs. Remove chicken strips from marinade (discard marinade) and pat dry with paper towels. One by one, coat each chicken strip first in the flour mixture, then in the egg whites, shaking off any excess, and finally in the panko mixture, until totally coated. Place breaded chicken strips on the wire rack, spacing them closely together to fit. Mist lightly with cooking spray. Bake the chicken strips until deeply browned and cooked through, 10-14 minutes. Serve chicken strips warm, along side biscuits and dipping sauce.

Sheet Pan Supper: Bacon & Egg Crescent Squares

Sheet Pan Supper: Bacon & Egg Crescent Squares

1 tube Pillsbury™ refrigerated crescent rolls 2012-05-02-bacon-eggs-crescent-squares-586x322
4 eggs
6 slices bacon
2 tablespoons Parmesan cheese
Salt and pepper
1 tablespoon fresh chopped basil, parsley, or Italian parsley

Preheat oven to 400°F. 2 Open and unroll the Pillsbury™ Crescents onto a baking sheet lined with parchment paper. Split the dough right down the middle, forming two large squares. Pinch the perforations together in each square. Fold up the edges of each square of dough (about 1/2 inch of the edge around each square). Crack two eggs into the center of each dough square. Place three slices of bacon across the eggs on each square. Sprinkle with a tablespoon of Parmesan cheese, and salt, and pepper to taste. Bake in oven for 10-12 minutes, until the edges of the Crescent dough are golden brown and the eggs are cooked to your preference.

Sheet Pan Supper: Roasted Arctic Char & Asparagus With Pistachio Gremolata

Sheet Pan Supper: Roasted Arctic Char & Asparagus With Pistachio Gremolata

This dish is as tasty as it is beautiful. Pink-fleshed Arctic char is closely related to both salmon and lake trout, with a flavor somewhere between the two. If you can’t find any Arctic char, substitute either trout or salmon. Gremolata sounds impressive, but it is just a simple Italian condiment of chopped parsley, garlic and lemon zest. Our version has some chopped pistachios, too, for an extra salty, crunchy bite. It brings a little zing to a straightforward meal of roasted fish and bright asparagus with sweet red onion and concentrated pops of cherry tomato.

from "Sheet Pan Suppers" photo by Jim Franco

1 bunch asparagus (roughly 1 pound total)
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
4 skinless fillets Arctic char, salmon or trout (5 to 6 ounces each)
1/2 medium red onion, sliced into 1/4-inch-thick half-moons
1/2 lemon, sliced into 1/4-inch-thick rounds
1/2 cup cherry or grape tomatoes
Grated zest of 1 lemon
1 clove garlic, minced
1/2 cup packed fresh flat-leaf parsley leaves, roughly chopped
1/2 cup roasted, salted, and shelled pistachios, roughly chopped

Heat the oven to 350 with a rack in the center position. Mist a sheet pan with cooking spray or line it with parchment paper. Gently bend one asparagus spear between your fingers and snap off the bottom where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same distance from the tips. Place the trimmed asparagus on the prepared pan, drizzle with the olive oil, and sprinkle with 1/2 teaspoon each of the salt and pepper. Toss to coat, and spread the asparagus in an even layer. Place the fish fillets on top of the asparagus, evenly spaced apart, and sprinkle with an extra pinch of salt and pepper. Scatter the onion, lemon slices and cherry tomatoes around and on top of the fish. Bake until the asparagus is crisp-tender and the fish is almost opaque (20 to 30 minutes if using char, other types may vary). While the fish cooks, mix together the lemon zest, garlic, parsley and pistachios in a small bowl — this is your gremolata. Sprinkle the gremolata over the char and asparagus before serving warm.

Biscuits & Bacon with Honey Butter

Biscuits & Bacon with Honey Butter

Bacon and Biscuits Sheet Pan8 to 10 slices thick-cut bacon
2 cups all-purpose flour, plus extra for shaping
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon kosher salt
6 tablespoons (3/4 stick) cold butter, cut in small cubes
3/4 cup cold buttermilk.
About 1 tablespoon honey
2 tablespoons softened butter

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lay the strips of bacon side by side on the sheet pan. Don’t overlap them, but don’t worry about leaving a lot of space either. Bake the bacon until it starts to crisp, about 10 minutes. While the bacon takes its first turn in the oven, make the biscuit dough: whisk together the flour, baking powder, baking soda, sugar, and salt in a medium-size bowl. Add the butter and use your fingertips or a pastry cutter to work it into the flour. Work quickly to avoid letting the butter get warm, and don’t worry about getting the butter equally sized. Pour the buttermilk over the flour mixture and use a fork to bring everything together in a shaggy dough. Knead once or twice to pick up any stray pieces. Lightly flour a work surface. Dump out the dough onto the surface and pat it into a 3/4-inch slab. Cut biscuits with a 2 1/2 inch round cutter, or use a knife to cut into squares of about the same size. Once the bacon has baked for 15 minutes, remove the pan from the oven. Shift the bacon around to make room for the biscuits, then quickly put them on the same tray and use a pastry brush to pick up some of the bacon grease on the pan and brush the tops of the biscuits. Immediately return the pan to the oven. Bake, rotating the pan halfway through, until the bacon is charred at the edges and the biscuits are golden (watch carefully and remove any bacon slices that seem to be burning), about 20 minutes. While they cook, combine the honey and butter to taste in a little bowl. Eat together, maybe sandwiched, maybe spread with honey butter or drizzled with honey.

Sheet Pan Supper: Apple Gouda Stuffed Chicken Breasts with Smoky Roasted Sweet Potatoes

Sheet Pan Supper: Apple Gouda Stuffed Chicken Breasts with Smoky Roasted Sweet Potatoes

apple-gouda-stuffed-chicken-sheet-pan-dinner-600-9-of-11-600x750

2 large boneless, skinless chicken breasts (mine were 10 ounces each – shoot for 4-6 ounces per serving)
1.5 ounces gouda cheese, thinly sliced
1/2 large apple, thinly sliced (I used Honeycrisp – any firm apple will work)
1 teaspoon olive oil for chicken
1 teaspoon fresh thyme, more as desired for garnish
1/2 teaspoon salt
1/2 fresh ground pepper
For Sweet Potatoes:
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1 teaspoon fresh thyme leaves
1/2 teaspoon sea salt

Preheat the oven to 425 degrees Fahrenheit. Spray a large baking dish or sheet pan with nonstick cooking spray. Split each chicken breast across but not through and open like a book (be careful, you can easily cut yourself doing this!). This is also known as butterflying. On one side of the chicken, lay out 7-8 thin apple slices followed by 4-5 slices of cheese. Sprinkle with 1/2 teaspoon fresh thyme. Fold over and drizzle with 1/2 teaspoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the chicken breast on sheet pan and top with another sprig of fresh thyme if desired. In a bowl, mix diced sweet potatoes with olive oil, smoked paprika, 1 teaspoon thyme leaves and sea salt until evenly coated. Arrange sweet potatoes in a single layer around chicken breasts. Bake for 20 minutes and then stir sweet potatoes. Continue to bake until the juices run clear from chicken and internal temperature of chicken registers at 165 degrees, about 10 additional minutes. Sweet potatoes should be fork tender.

Sheet Pan Suppers: Shrimp & Polenta

Sheet Pan Suppers: Shrimp & Polenta

shrimppol8-10 very thin slices round unsmoked pancetta
1 tube (18 ounces) precooked polenta, sliced into ½” thick rounds (about 16 slices)
½ pint cherry tomatoes, halved
1.5 T plus 1 tsp extra virgin olive oil
kosher salt and freshly ground black pepper
1 T freshly squeezed lemon juice
1 or 2 cloves garlic, minced
½ tsp oregano
½ tsp Worcestershire sauce
1 tsp chopped fresh chives
1 generous pound 26/30 count raw shrimp, peeled and deveined, tails removed, blotted dry

Preheat oven to 400F with rack in center position. Line a sheet pan with parchment paper. Line a plate with paper towels. Arrange pancetta rounds on prepared pan and bake until crisp, 5-7 mins. Remove to the lined plate to cool and drain; set aside. (Keep parchment on the pan.) Place polenta rounds on the used sheet pan on top of the pancetta drippings. In a large bowl, toss together the cherry tomatoes with 1 tsp olive oil, ¼ tsp salt and ¼ tsp pepper. Scatter tomatoes around and over polenta. Bake tomatoes and polenta for about 10 mins.
Meanwhile, whisk together remaining 1.5 T olive oil, lemon juice, garlic, oregano, Worcestershire, ¼ tsp salt, ¼ tsp pepper and chives in a large bowl. Add shrimp and toss to coat. After polenta and tomatoes have baked for 10 mins, arrange shrimp over the top in a single layer and return pan to the oven. Roast until shrimp are pink and just cooked through, about 8-10 mins. Serve shrimp, tomatoes and polenta warm with pancetta crisps on top.

The recipe above is taken directly from Sheet Pan Suppers. I modified the version pictured here in the following ways:

Subbing pancetta for halloumi cheese:
Swap the pancetta rounds for 7-8 oz of thinly sliced halloumi cheese. Arrange the slices on the parchment as you would the pancetta and bake for 10-12 mins, or until crisp and brown on the edges (it’ll still have a bit of that halloumi ‘squeak’ in the middle). Set aside to enjoy with the finished dish.

Seasoning the polenta:
Knowing that the brand of prepared polenta I usually buy is quite bland, I opted to liberally season the rounds with salt and pepper before arranging them on the sheet pan and topping them with the tomatoes.

Sheet Pan Suppers: Herbed Goat Cheese & Zucchini Tart

Sheet Pan Suppers: Herbed Goat Cheese & Zucchini Tart

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

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

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

Sheet Pan Suppers: Shellfish and Sausage Bake

Sheet Pan Suppers: Shellfish and Sausage Bake

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

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

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

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

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

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

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

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

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

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

Sheet Pan Suppers: Coconut Shrimp with Spicy Orange Dipping Sauce

Sheet Pan Suppers: Coconut Shrimp with Spicy Orange Dipping Sauce

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

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

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

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

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

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

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

Sheet Pan Suppers: Chicken with Provencal Vegetables

Sheet Pan Suppers: Chicken with Provencal Vegetables

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

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

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

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

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

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

Sheet Pan Suppers: Sausages with Acorn Squash and Onions

Sheet Pan Suppers: Sausages with Acorn Squash and Onions

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

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

Sheet Pan Suppers: Spicy Pork with Parsnips and Sweet Potatoes

Sheet Pan Suppers: Spicy Pork with Parsnips and Sweet Potatoes

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

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

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

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

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

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

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

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

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

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

Sheet Pan Suppers: Roasted Cod with Potatoes and Olives

Sheet Pan Suppers: Roasted Cod with Potatoes and Olives

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

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

Sheet Pan Suppers: Inside-Out Chicken and Stuffing

Sheet Pan Suppers: Inside-Out Chicken and Stuffing

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

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

Sheet Pan Suppers: Baked Fish with Herbed Breadcrumbs and Broccoli

Sheet Pan Suppers: Baked Fish with Herbed Breadcrumbs and Broccoli

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

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

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

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

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

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

Sheet Pan Suppers: Greek Lemon Chicken and Potato Bake

Sheet Pan Suppers: Greek Lemon Chicken and Potato Bake

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

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

Sheet Pan Suppers: Oven BBQ Chicken & Potatoes

Sheet Pan Suppers: 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.