SMOKY SHEET PAN CHICKEN WITH CAULIFLOWER
Provided by Deb Perelman : Smitten Kitchen : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Marinate the chicken: Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl. Add the chicken pieces and toss to coat. Set aside to marinate while you prepare the vegetables (or marinate in the fridge for up to 1 day).
- Assemble the chicken and vegetables: Preheat the oven to 400 degrees F and line a half sheet pan or 2 quarter sheet pants with foil and coat with 1 tablespoon olive oil.
- Peel the potatoes if you wish and cut into approximately 3/4-inch chunks. Cut the cauliflower into about 1-inch florets. Cut the onion half into eight thin wedges. Spread the vegetables on the prepared sheet pan and, using your hands, toss with 2 tablespoons olive oil, the thyme, and plenty of salt and pepper. Scatter the olives over the vegetables and the chorizo, if using.
- Make spaces throughout the pan of vegetables and add the chicken pieces, skin-side up.
- Bake for 30 minutes, at which point check the tray and toss the potatoes and cauliflower to ensure they're cooking evenly, then return to the oven to bake for another 10 to 20 minutes, or until the chicken and vegetables are cooked through
- To finish: Toss the pepper strips together with the vinegar, salt, and sugar, and set aside to marinate until needed.
- When the chicken and vegetables are ready, top with the pepper strips and chopped parsley.
KETO SHEET PAN CHICKEN WITH CABBAGE, FENNEL AND EGGPLANT
Provided by Megan Mitchell
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Cut the cabbage into quarters then cut out and discard the core from each quarter. Halve each quarter lengthwise for a total of 8 wedges. Separate the leaves, keeping the wedges intact, and place on an 18-by-13-inch rimmed baking sheet. Halve the fennel lengthwise, cut out and discard the core, then slice the fennel crosswise into half-moons 1/4 inch thick. Reserve the fennel fronds for garnish. Add the fennel and eggplant to the baking sheet.
- Combine the scallions, olive oil, vinegar, Dijon, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Stir together then pour over the vegetables. Toss to coat and spread into an even layer.
- Liberally season the chicken with salt and pepper then place on top of the vegetables, spacing the thighs 2 to 3 inches apart.
- Roast in the oven for 30 minutes. Rotate the baking sheet and continue to roast until the vegetables are softened and charred around the edges and the chicken is cooked through with golden and crispy skin, about 30 minutes more.
- Remove from the oven and sprinkle with the parsley, oregano and reserved fennel fronds.
Nutrition Facts : Calories 620, Fat 44 grams, SaturatedFat 10 grams, Cholesterol 185 milligrams, Sodium 710 milligrams, Carbohydrate 20 grams, Fiber 8 grams, Protein 35 grams, Sugar 11 grams
SHEET PAN CHICKEN, CAULIFLOWER AND POTATO ROAST
This roast is made on one sheet pan and is an easy dinner packed with flavor. Serve with some French bread and butter for a great meal.
Provided by Tara Bench
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Toss the chicken with the cauliflower, tomatoes, potatoes, oil, Italian seasoning, salt and pepper in a large bowl. Transfer the chicken mixture to a rimmed sheet pan. Roast until the chicken and cauliflower are golden and the chicken is cooked through, 40 to 50 minutes.
- Combine the parsley, capers, pine nuts and golden raisins in a small bowl. Sprinkle over the chicken to serve.
KETO SHEET PAN CHICKEN DINNER
This keto one-pan meal not only saves time, clean up is a breeze too! You can have dinner on the table in under 30 minutes for those busy weeknights. This recipe is also ideal for meal preppers who like to have food ready to grab and go during the week.
Provided by France C
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a 12x18-inch rimmed baking sheet with aluminum foil.
- Combine garlic powder, onion powder, and black pepper in a bowl. Sprinkle over both sides of chicken tenders. Wrap each tender with a slice of bacon and set in the middle of the baking sheet.
- Place halved asparagus spears on one side of the chicken. Season with salt and pepper to taste and drizzle with 1 tablespoon of oil.
- Place riced cauliflower on the other side of the chicken and season with salt and pepper to taste. Drizzle with remaining 2 tablespoons of olive oil.
- Roast in the preheated oven for 13 to 15 minutes, stirring cauliflower and asparagus halfway through.
- Set oven to broil and cook until bacon is browned and sizzling and chicken is no longer pink in the center, an additional 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from oven and drizzle tenders with hot sauce. Serve immediately, or divide into storage containers and refrigerate.
Nutrition Facts : Calories 357 calories, Carbohydrate 10.7 g, Cholesterol 84.3 mg, Fat 19.6 g, Fiber 4.8 g, Protein 35.5 g, SaturatedFat 4.3 g, Sodium 812.2 mg, Sugar 2.5 g
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- In a small bowl, stir together the melted butter, garlic, ¾ teaspoon of the salt, ½ teaspoon of the pepper, cumin, paprika, coriander, and cayenne. Brush the mixture over the tops of the chicken thighs.
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- Preheat the oven to 425 ° F and line a baking sheet with aluminum foil and spray with non-stick spray.
- Cut the cauliflower into medium florets and place in a large bowl. Add the olive oil and season salt. Toss to coat.
- Transfer the cauliflower florets to the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until the cauliflower is tender and the edges are beginning to brown.
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