GLAZED CHICKEN AND BROCCOLI SHEET PAN DINNER
Teriyaki chicken, crispy broccoli and creamy fingerling potatoes come together in this simple, satisfying sheet-pan dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 6
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.
ASIAN CHICKEN THIGHS WITH BROCCOLINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Put the chicken on a foil-lined rimmed baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the five-spice powder and toss. Arrange skin-side up; season with salt and pepper. Roast until the chicken is cooked through and the skin is crisp, 25 minutes.
- Meanwhile, stir the hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil in a small bowl. Grate 1 garlic clove into the sauce; set aside. Chop the remaining garlic. Trim the broccolini and slice lengthwise into long florets. Trim and scrub the carrots; halve or quarter lengthwise.
- Preheat the broiler. Brush half the hoisin sauce mixture on the chicken and broil until bubbling, 1 to 2 minutes. Brush with the remaining sauce and broil 1 to 2 more minutes.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccolini, carrots and chopped garlic; season with salt and pepper. Cook, stirring, until the garlic is soft, 1 minute. Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes. Uncover and stir in the sesame seeds.
- Divide the chicken among plates; top with the scallion. Serve with the vegetables.
Nutrition Facts : Calories 630, Fat 36 grams, SaturatedFat 9 grams, Cholesterol 260 milligrams, Sodium 652 milligrams, Carbohydrate 24 grams, Fiber 5 grams, Protein 51 grams, Sugar 12 grams
SHEET PAN CHICKEN THIGHS WITH BROCCOLI
Here's a pleasing and perfect weeknight dinner that comes together fast with a few real-food ingredients. Seasoned with a chipotle spice rub and drizzled with a honey-mustard sauce, this sheet pan chicken thigh recipe does not skimp on flavor!
Provided by Stacie Hassing
Time 30m
Number Of Ingredients 21
Steps:
- Place a large rimmed baking sheet in the oven and preheat the oven to 450℉ with the pan in the oven. Preheating the baking sheet helps the ingredients cook evenly.
- While the oven preheats, place broccoli florets and onion in a medium bowl. Drizzle with 1 tablespoon of oil. Sprinkle with salt and pepper and toss to coat. Set aside.
- Make the rub: In a small bowl, combine the brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder.
- Rub the chicken thighs with the remaining 1 teaspoon of the oil. Sprinkle all over with the seasoning rub.
- When the oven is preheated, use an oven mitt to carefully remove the hot sheet pan from the oven. Spray the sheet pan with cooking spray. Spread the vegetables in an even layer on the baking sheet, leaving spaces for the chicken thighs. Nestle the chicken thighs among the vegetables.
- Return the baking sheet to the oven and bake for 15 minutes. Stir the vegetables and continue cooking until the chicken is cooked through and registers 165℉ on an instant read thermometer, about 5 minutes more.
- While the chicken is cooking, prepare the Honey-Mustard Sauce by combining the mayonnaise, mustard, honey, coconut aminos, thyme, and garlic powder in a small bowl. Taste and season with salt and pepper as desired.
- Serve Honey-Mustard Sauce with chicken and vegetables. Any leftover sauce may be stored in an airtight container in the refrigerator for up 4 days.
Nutrition Facts : ServingSize 1/4 of the recipe with sauce, Calories 343 calories, Sugar 8 g, Sodium 655 mg, Fat 19 g, SaturatedFat 4 g, Carbohydrate 14 g, Fiber 2 g, Protein 27 g, Cholesterol 116 mg
PEANUT CHICKEN AND BROCCOLI SHEET PAN SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Make a peanut sauce: Pour the honey, peanut butter, soy sauce and Worcestershire sauce into a large bowl along with the cayenne pepper, garlic, lime juice and 1/4 cup of olive oil. Season with a pinch of salt and pepper, then whisk together. Reserve 1/2 cup in a small bowl for serving.
- Add the chicken thighs and drumsticks to the large bowl with the remaining sauce and toss to coat. Cover and refrigerate for 30 minutes.
- Preheat the oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the marinade and place on the baking sheet.
- Add the broccoli to a bowl and toss with the remaining tablespoon olive oil, 1 teaspoon salt and a few grinds of pepper. Place on the sheet pan with the chicken, then bake until the broccoli is tender and golden brown in spots, the chicken is crisp and the internal temperature is 165 degrees F, about 30 minutes. Serve the chicken with the broccoli and rice. Sprinkle with the scallions and serve with the lime wedges and reserved peanut sauce.
SHEET PAN CHICKEN WITH ROASTED BROCCOLI AND POTATOES
Sheet pan chicken with roasted potatoes and broccoli! Everything cooks together on one baking sheet - so easy. Use chicken thighs for tender, juicy results every time.
Provided by Sabrina Modelle
Categories Dinner 1-Pot Sheet Pan Dinner
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Place baking sheet in oven and preheat to 500°F for at least 15 minutes
- Season the chicken and potatoes: Combine the chicken and potatoes in a bowl. Sprinkle with 1/2 tablespoon of oil, paprika, garlic granules, onion granules, 1/2 teaspoon of the salt, pepper, and cayenne. Use your hands to toss the chicken and potatoes with the oil and spice, mixing until everything is evenly coated.
- Add the broccoli: Toss the broccoli in a clean mixing bowl with the remaining 1/2 tablespoon of olive oil and sprinkle with the remaining 1/4 teaspoon salt. Remove the pan from oven (and close the oven door so the heat doesn't escape). Use tongs to flip the chicken and potatoes. Arrange the broccoli on the pan around the chicken. Roast for another 15 to 20 minutes until the chicken is cooked through and registers at least 165F in the thickest part of the thigh. The potatoes and broccoli should also be tender.
Nutrition Facts : Calories 687 kcal, Carbohydrate 38 g, Cholesterol 290 mg, Fiber 9 g, Protein 60 g, SaturatedFat 10 g, Sodium 874 mg, Sugar 4 g, Fat 36 g, ServingSize 4 servings, UnsaturatedFat 0 g
SKILLET CHICKEN THIGHS WITH BROCCOLI AND ORZO
A one-pan meal is always a good option for a weeknight. This one is nice and bright because of the white wine and lemon, and rich from the olive oil and butter. You can save on prep time by using precut fresh or even frozen broccoli florets to get dinner on the table even faster. For those who like crispy bits, keep the skillet on the stove for a little bit longer so that the orzo browns where it meets the pan, as it would in a paella or fideuà.
Provided by Aaron Hutcherson
Categories dinner, noodles, one pot, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
- Decrease heat to medium, add butter and lemon slices, and cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
- Add broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the skillet and stir to coat. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 5 minutes.
- Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
- Add the broth and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 13 to 15 minutes.
- If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 minutes. Serve warm.
More about "sheet pan chicken thighs with broccoli food"
HONEY-GARLIC CHICKEN THIGHS WITH CARROTS …
From eatingwell.com
Reviews 24Category Baked Chicken Thigh RecipesRatings 24Calories 475 per serving
- Whisk honey, soy sauce (or tamari), garlic, vinegar and crushed red pepper in a small bowl. Place chicken and half of the honey mixture (about 1/4 cup) in a zip-top plastic bag; remove excess air and seal bag. Massage the chicken in the sealed bag until well coated. Refrigerate for at least 30 minutes and up to 2 hours. Reserve the remaining honey mixture.
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil; coat with cooking spray. Remove the chicken from the marinade (discard marinade); arrange on 1 side of the prepared pan. Combine carrots and 1 tablespoon oil in a medium bowl; toss well to coat. Spread the carrots in an even layer on the other side of the pan. Bake the chicken and carrots for 15 minutes. Remove from the oven; stir the carrots.
- Combine broccoli and the remaining 1 tablespoon oil; toss well to coat. Distribute the broccoli evenly over the chicken and carrots on the pan. Sprinkle salt and pepper over all. Bake until the vegetables are tender and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, 15 to 18 minutes.
- Meanwhile, whisk cornstarch and water in a small bowl until no clumps remain. Combine the cornstarch mixture and the reserved honey mixture in a small saucepan; bring to a simmer over medium-low heat, whisking once or twice. Simmer, whisking often, until the sauce is clear and thickened, about 2 minutes. Drizzle over the chicken and vegetables. Serve hot.
SHEET PAN CHICKEN THIGHS WITH SWEET POTATO AND …
From paleogrubs.com
5/5 (3)Estimated Reading Time 4 mins
QUICK AND EASY BAKED SHEET PAN CHICKEN AND BROCCOLI
From misswish.com
CHICKEN THIGHS WITH BROCCOLI AND POTATOES SHEET PAN
From simplyanchy.com
WHOLE30 SHEET PAN TERIYAKI CHICKEN THIGHS WITH …
From notenoughcinnamon.com
5 MINUTE PREP! EASY SHEET PAN CHICKEN THIGHS AND BROCCOLI (AKA …
From frugalfamilytimes.com
4.5/5 (4)Total Time 40 minsCuisine North AmericanCalories 666 per serving
SHEET-PAN SESAME CHICKEN & BROCCOLI WITH SCALLION-GINGER SAUCE
From ahealthyview.com
SHEET PAN CHICKEN LEGS AND VEGETABLES | WHOLEFULLY
From wholefully.com
SHEET PAN ROASTED CHICKEN THIGHS AND VEGETABLES WITH SHORTCUT …
From oven.anovaculinary.com
ONE-PAN CHICKEN THIGHS AND ROASTED VEGETABLES
From glitterandgraze.com
SHEET PAN CHICKEN AND BROCCOLI WITH BELL PEPPERS
From familyfoodonthetable.com
LEMON GARLIC CHICKEN (SHEET PAN WITH POTATOES & BROCCOLI OR …
From copymethat.com
25+ BEST CHICKEN THIGH RECIPES (SLOW COOKER, SHEET PAN, & MORE!)
From savoryexperiments.com
SHEET PAN CHICKEN AND BROCCOLI - EASY CHICKEN RECIPES
From easychickenrecipes.com
15 ANTI-INFLAMMATORY DINNERS YOU CAN MAKE ON A SHEET PAN - MSN
From msn.com
SHEET PAN BONELESS CHICKEN BREASTS AND POTATOES
From jerseygirlcooks.com
BBQ CHICKEN THIGHS RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
SHEET PAN CHICKEN THIGHS AND BROCCOLI WITH SRIRACHA GLAZE
From carmyy.com
LEMON GARLIC CHICKEN (WITH EASY MARINADE!) - WHOLESOME YUM
From wholesomeyum.com
ROASTED SHEET PAN CHICKEN, SWEET POTATOES, AND BROCCOLI
From thespruceeats.com
SHEET-PAN SOY SAUCE CHICKEN AND BROCCOLI - BY JENNY
From kitchenskip.substack.com
FLORIDA ORANGE JUICE MARINADE WITH SHEET PAN CHICKEN THIGH DINNER
From floridacitrus.org
SHEET PAN ASIAN CHICKEN THIGHS WITH BROCCOLI
From winealittlecookalot.com
SHEET PAN CHICKEN SOUVLAKI | 12 TOMATOES
From 12tomatoes.com
ONE-PAN CREAMY PARMESAN CHICKEN AND VEGETABLES - ALLRECIPES
From allrecipes.com
SHEET PAN HONEY GARLIC CHICKEN AND FETA POTATOES.
From halfbakedharvest.com
SHEET-PAN CHICKEN WITH BROCCOLI, CHICKPEAS, AND PARMESAN - FOOD52
From food52.com
SHEET PAN CRISPY CHICKEN - THE TIPSY HOUSEWIFE
From thetipsyhousewife.org
20+ SHEET-PAN DINNER RECIPES USING CHICKEN THIGHS - EATINGWELL
From eatingwell.com
BEST HONEY GARLIC CHICKEN RECIPE (EASY SHEET PAN MEAL!)
From savoryexperiments.com
14 SIMPLE SHEET PAN CHICKEN DINNERS - ALLRECIPES
From allrecipes.com
SHEET PAN BEEF AND BROCCOLI - FAR FROM NORMAL
From werefarfromnormal.com
CRISPY BAKED CHICKEN THIGHS RECIPE - SOUTHERNLIVING.COM
From southernliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love