Tag Archives: roasted

Roasted Chicken and Vegetable Sheet Pan Supper

Sheet Pan Supper – Chicken and vegetables roasted all together on one pan for a super easy dinner with minimal cleanup.  Meals like this are a lifesaver during hectic evenings when you need to get dinner on the table without a lot of effort. 

Also known as “clean out the fridge dinners” around here.  You know how it goes, you’re running around trying to get everything done, making sure you have clean clothes, the dog is staring at you like “Um, hello… Could I get some food down here too?”.  You open the fridge to find some carrots, peppers and maybe a few other veggies.  Onions, potatoes and tomatoes are always on hand, so you are halfway home.  If you don’t eat meat, or if it’s a “meatless Monday”, you’re done.  Otherwise, a couple of chicken breasts thrown on with the veggies and some seasoning makes this a slam dunk in record time. The most time consuming part of this is chopping the vegetables.  If I know that I’m facing a busy week, I chop veggies ahead of time and store them in the fridge.  

I really love meals like this because I always have bits of veggies in the fridge.  Not enough to actually serve as a side by themselves, but if I put them all together- I’m in business.  This is also the perfect way to use up those vegetables that are on the verge of being tossed out.  No one wants to waste food, so a sheet pan supper is the way to salvage what you’ve already bought!

The best part of a sheet pan supper- only 1 pan to wash and if you line it with parchment paper, it’s a snap.  Use this as a basic jumping off point.  If your family doesn’t like certain veggies, change them out.  This is a suggestion and it’s what I had in my fridge.  It changes quite literally every time I make this.  One week, it could be broccoli and Brussels sprouts and the next I might only have a few root vegetables.   The proteins change as well – try shrimp or a beautiful piece of salmon or cod in place of chicken, just remember to adjust cooking times.  

A word about the Sheet Pan 

If you have a jelly roll pan or a flat cookie sheet (no sides), those aren’t sheet pans and they may warp.   A heavy-duty commercial grade sheet pan is best.  If you don’t own one, you need to buy one (or 3) immediately.  For less than $15, this workhorse of the kitchen will be a lifesaver.  In restaurant kitchens, a sheet pan is probably the most used item.  It will last you forever if you take care of it. 

Used in this Recipe:
Sheet Pan
Parchment Paper

Sheet Pan Supper
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 2 - 4 boneless, skinless chicken breasts
  2. 2 bell peppers, chopped
  3. 4 carrots, peeled, sliced in half and chopped into 2" pieces (I used rainbow carrots)
  4. 1 large sweet onion or 5 shallots, peeled and chopped
  5. 2 russet potatoes, washed and diced into 1" pieces
  6. 1 large sweet potato, washed and diced into 1" pieces
  7. 1 1/2 cups grape or cherry tomatoes
  8. a few sprigs of fresh thyme or rosemary
  9. kosher salt and black pepper to taste
  10. 2 tbsp. canola oil
Instructions
  1. Preheat oven to 375°F. Line sheet pan with parchment paper.
  2. Toss carrots, sweet potatoes and russet potatoes with half of the oil and a sprinkle of salt and pepper.
  3. Place on sheet pan and put in the oven. Roast until about halfway done, roughly 20 minutes. Toss remaining veggies with 1 tsp. oil, salt & pepper. Drizzle remaining oil over chicken breasts and season with salt & pepper.
  4. Remove tray from oven and add chicken and the rest of your veggies. Tuck sprigs of thyme or rosemary between vegetables and lay on top of chicken.
  5. Return tray to oven for 25 - 28 minutes, or until chicken is done. If your chicken breasts are on the smaller side, start checking them at 24-25 minutes. If they are large, you may need the full 28 minutes.
Notes
  1. We add ingredients to the sheet pan in stages because it doesn't all cook at the same time. Potatoes & carrots take a bit longer, so they need a head start.
  2. If you use seafood instead of chicken, remember to cut baking time by roughly half. Shrimp will cook in about 10-12 minutes (medium size) in a hot oven with convection. Portions of fish will need a few minutes longer.
  3. *All ovens are different! You may have to adjust a few minutes on either side of cooking times if your oven runs cool or hot.
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Curried Cauliflower with Golden Raisins

Curried Cauliflower with Golden Raisins and GingerCurried cauliflower with golden raisins and ginger is a great side for chicken or steak, but it can stand on its own as  a meatless meal.

We are eating more vegetables these days.   Also, we are eating healthier.  At least, we are trying to eat healthier (when I’m not eating cookies).  I love vegetables, I honestly prefer them over meat most of the time.  However, they can be boring  if you never jazz them up.  Otherwise, we’d eat them without complaint.  A little spice can go a long way.  For example – curry powder.

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Roasted Red Flannel Hash with Country Sausage

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This week, we have a very special guest post!  You all know her as Pastry Chef Online, but she is my “Sissy”.  She is like family to me. If I could choose a sister, it would be her.  We met years ago and it was an instant kinship.  She is a talented pastry chef, a great friend and a generous, kind and compassionate person.  I am lucky to call her friend and we are all lucky that she has made us Red Flannel Hash with Country Sausage!  

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Roasted Idaho® Fingerling Potatoes with Shishito Peppers and Asian Spices

togarashi-spiced-fingerlings-ppThis post is sponsored by Idaho® Potatoes, all opinions are mine!
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Last month, I was invited to join Idaho® Potatoes on their Harvest Tour 2016.   What a privilege! I had never been to Idaho before and to be honest, I wasn’t exactly sure what to expect.  I had arrived a few days before the rest of the bloggers to stay the weekend in Boise with L and her husband D.  The 48 hours spent in Boise felt like twice as long because L had planned so many incredible things for us.  We had the most incredible time in Boise and I seriously can’t wait to go back.  If you’ve never been, GO.  I know most people would think “Really?!”  “Boise?!”  Yes.  Boise.  The food was on par, we rode bikes everywhere we went and had some fantastic wines.  I may have to do a follow up post on Boise, because I loved it so much.  I’m sure that it had much to do with L, her outstanding itinerary and her wonderful husband who is such a love.
Onto the HARVEST TOUR!!!!

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