Ree Drummond Sheet Pan Chicken Food

SHEET PAN CURRIED CHICKEN

Steps:

• Position a rack in the lower third of the oven and preheat to 450 degrees F.
• In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
• Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
• Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
• Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
• Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
• Serve with rice, yogurt and lime wedges.

CHICKEN AND DRESSING SHEET PAN SUPPER

Steps:

• Preheat the oven to 425 degrees F.
• Put the cornbread cubes, ciabatta cubes, carrots, celery and onion on a baking sheet, drizzle on the oil and toss together with your hands. Nestle the chicken thighs skin-side up among the bread and vegetables. Mix together the salt, pepper, sage and thyme in a small bowl and sprinkle it all over the chicken, bread and vegetables. Dot the top with the butter.
• Roast for 15 minutes, then remove and stir the bread and vegetables with a wooden spoon, coating them in the butter. Do not disturb the chicken. Return the baking sheet to the oven and continue roasting until the chicken is completely cooked and the skin is golden and crisp, 25 to 30 minutes. Stir the bread and veggies once more and serve!
• Preheat the oven to 450 degrees F.
• Stir the cornmeal, flour, baking powder and salt in a bowl to combine. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
• Melt 1/4 cup of the shortening in a small pan on the stovetop or in the microwave in a small bowl. Slowly add the melted shortening to the batter, stirring until just combined.
• In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet and spread to even out the surface. (The batter should sizzle.) Cook on the stovetop for 1 minute, then bake until the top is golden brown and the edges are crispy, 20 to 25 minutes.

SPATCHCOCK CHICKEN SHEET PAN SUPPER

Steps:

• Position an oven rack in the middle of the oven and preheat to 475 degrees F.
• In a small bowl, whisk together the oregano, thyme, 1/2 cup of the olive oil, the juice of 2 lemon halves and a pinch of salt and pepper. Set aside.
• Place a kitchen towel over the top of a cutting board. Place the chicken on the towel breast-side down and locate the backbone. With sharp kitchen shears, cut along one side of the spine followed by the other, then remove the backbone and discard or reserve for stock. Flip the chicken over and lay flat. Press down firmly with your hands on the center of the breast. The breastbone should pop and the chicken should sit relatively flat. Season the chicken all over with 2 tablespoons of salt and 2 teaspoons of pepper.
• Add remaining 2 tablespoons olive oil to a rimmed sheet pan and distribute evenly. Place the chicken skin-side up in the middle. Rub the chicken's skin with 3 tablespoons of the oil and herb mixture.
• Toss the potatoes with 3 tablespoons of the oil and herb mixture. Distribute the potatoes around the chicken on the sheet pan. Roast for 15 minutes, then lower the heat to 400 degrees F and continue roasting for 10 minutes.
• Meanwhile, toss the zucchini, cherry tomatoes and garlic in the remaining oil and herb mixture. Scatter around the sheet pan and roast until the chicken is totally cooked through, an additional 12 to 15 minutes. Transfer the chicken to a cutting board. Let it rest while you arrange the potatoes and vegetables on a platter.
• Separate the chicken into 6 pieces: 2 breasts with wing, 2 thighs and 2 legs. Arrange in the middle of the platter. Squeeze the remaining lemon halves over the platter and garnish with chopped parsley.

CHICKEN AND VEGGIE SHEET PAN FAJITAS

Steps:

• Preheat the oven to 475 degrees F. Line a sheet pan with foil.
• In a small bowl, mix together the chili powder, ancho chile powder, salt and pepper. Place the peppers, onion and mushrooms on the sheet pan. Drizzle with half the olive oil and season with half the chili seasoning mix. Toss and place in the oven to roast until the veggies begin to char, about 12 minutes.
• Add the chicken to a bowl and toss with the remaining oil and seasonings. Add the chicken to the veggies and return to the oven. Cook until the chicken is cooked through, 7 to 8 minutes. Remove from the oven, then squeeze over the lime juice and toss.
• Serve the chicken and veggies on the warm tortillas, then top with the guacamole, salsa, sour cream, queso fresco and cilantro and garnish with lime wedges on the side.

LEMON-THYME SHEET PAN CHICKEN AND POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
• Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
• Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
• Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
• Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.