Asian Barbecued Chicken With Vegetables Sheet Pan Dinner Food

ASIAN CHICKEN SHEET PAN DINNER

Steps:

• In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, sriracha, and garlic.
• Place the chicken breasts in a bowl or plastic bag and pour ¼ cup of the sauce over the chicken. Let the chicken marinate while you cut up the veggies or for up to 24 hours.
• Pour the rest of the sauce into a small saucepan, add ½ cup of water, and bring it to a boil. Combine the cornstarch with a small amount of cold water and pour this into the sauce. Let the sauce thicken then remove it from the heat.
• Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Place the chicken breasts in the middle of the baking sheet and pour the marinade from the bag over the chicken. Arrange the bell peppers, broccoli, onion, and snap peas around the chicken and drizzle with the oil. Bake in the oven for 20 minutes.
• Remove the baking sheet from the oven, toss the veggies and add the bok choy. Drizzle a few tablespoons of the sauce over the veggies then put the sheet back in the oven for 10 minutes more.
• Slice the chicken into strips and serve with the veggies, and the sauce drizzled over the top.

ASIAN BARBECUED CHICKEN WITH VEGETABLES SHEET-PAN DINNER

Steps:

• Heat oven to 425°F.
• In small bowl, mix hoisin sauce, rice vinegar, 1 tablespoon of the Sriracha sauce, 2 teaspoons of the sesame oil, the gingerroot and garlic. Reserve 1/4 cup of the hoisin mixture to brush on chicken just before serving.
• In another small bowl, beat honey, vegetable oil, remaining 2 teaspoons Sriracha sauce, remaining 2 teaspoons sesame oil, the sesame seed and 1/4 teaspoon of the salt with whisk. In medium bowl, add half of the honey mixture, and toss with the carrots. Reserve remaining honey mixture.
• Spray large rimmed sheet pan with cooking spray. Season chicken with remaining 1/2 teaspoon salt and the pepper. Place chicken on one side of the pan; brush both sides of chicken with hoisin mixture, reserving remaining. Add carrots in single layer to other side of pan. Roast 10 minutes.
• Meanwhile, in medium bowl, toss broccoli with remaining honey mixture.
• Brush tops of chicken with remaining hoisin mixture, and add the broccoli to the carrots. Bake 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are lightly brown and just tender. Brush reserved 1/4 cup hoisin mixture onto chicken, and serve.

GLAZED CHICKEN AND BROCCOLI SHEET PAN DINNER

Steps:

• Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Place the drumsticks on one side of the baking sheet, spacing them evenly apart. Place the potatoes on the other side of the baking sheet, leaving an empty space in the center for the broccoli. Drizzle the potatoes with 1 tablespoon of of the olive oil, and sprinkle with salt and pepper, tossing to evenly coat. Bake until the potatoes begin to soften and the drumsticks begin to cook and caramelize, 20 minutes.
• Remove the baking sheet from the oven and put the broccoli in the center. Drizzle the broccoli with the remaining 2 tablespoons of olive oil, and lightly sprinkle with salt and pepper, tossing with tongs to evenly coat. Brush the drumsticks with the teriyaki glaze on all sides.
• Return the baking sheet to the oven and roast until the broccoli and potatoes are tender and charred in spots and the drumsticks are completely cooked through and read an internal temperature of 160 degrees F, 20 to 25 minutes more. Divide chicken and vegetables between two plates and serve.

BARBECUE CHICKEN AND BRUSSELS SPROUT SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the chicken thighs skin-side up on one side of the baking sheet, spacing them evenly apart. Roast until they turn opaque on the outside, 15 minutes.
• Remove the baking sheet from the oven and place the sweet potato wedges in the center. Drizzle the potatoes with 2 tablespoons of the olive oil and sprinkle with chili powder and some salt. Use tongs to toss the potatoes so each piece is evenly coated. In the remaining open area of the pan, toss the Brussels sprouts with the remaining 2 tablespoons of olive oil and and sprinkle with salt and pepper. Arrange the Brussels sprouts cut-side down on the pan and brush each chicken thigh with barbecue sauce on all sides.
• Return the baking sheet to the oven and roast until the chicken is completely cooked through and reads an internal temperature of 160 degrees F, and the Brussels sprouts and sweet potato wedges are tender and charred in spots, 25 to 30 minutes more. Toss the vegetables with the accumulated juices on the tray before serving.

HOISIN SRIRACHA SHEET-PAN CHICKEN

Steps:

• Preheat oven to 400°. Whisk together the first 8 ingredients. Set aside., Sprinkle both sides of chicken with salt and pepper. Place chicken and sweet potato in a single layer in a foil-lined 15x10x1-in. baking pan. Drizzle with 1 tablespoon olive oil and a third of the hoisin mixture; toss to coat., Bake 15 minutes; turn chicken and potatoes. Add cauliflower and red pepper; drizzle with another third of the hoisin mixture and remaining olive oil. Bake until a thermometer inserted in chicken reads 170°-175°, about 25 minutes longer. Drizzle with the remaining hoisin mixture. If desired, sprinkle with sesame seeds.

CHICKEN AND VEGETABLE SHEET PAN DINNER

Steps:

• Combine chicken and vegetables in shallow dish. Add marinade; stir to evenly coat chicken and vegetables with marinade. Refrigerate 30 min. to marinate.
• Heat oven to 425°F. Cover rimmed baking sheet with foil; spray with cooking spray. Spread chicken mixture onto prepared baking sheet.
• Bake 35 to 40 min. or until chicken is done (165°F) and potatoes are tender.

SHEET PAN DINNER WITH CHICKEN AND VEGGIES

Steps:

• Combine mayonnaise and ranch dressing mix in a gallon-sized resealable plastic bag to make the marinade. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients.
• Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil.
• Place red potatoes and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper.
• Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven's broiler and broil for an additional 3 to 5 minutes.