Sheet Pan Chicken W Kale Butternut Squash Food

SHEET PAN MUSTARD CHICKEN WITH ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
• Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
• Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
• Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.

SHEET-PAN CHICKEN WITH SQUASH, FENNEL AND SESAME

Steps:

• Heat oven to 425 degrees. Trim and discard the ends of the squash, and halve the squash lengthwise. Scrape out and discard the seeds and pulp, then slice 3/4-inch thick. Place slices in a large mixing bowl.
• Pat the chicken thighs dry with clean paper towels and add them to the squash.
• In a small bowl, mix the olive oil, lime juice, coriander, sesame, fennel and chipotle. Drizzle the mixture over the chicken and squash. Season with salt and toss to coat evenly.
• Spread the squash in a single layer on a large rimmed sheet pan. Place the chicken thighs skin-side up on top of the squash and roast until the internal temperature of the chicken reaches 165 degrees and the skin of the chicken and the squash turns golden brown, at least 30 minutes. Let rest for 5 minutes.
• Transfer the chicken and squash to a serving dish. Sprinkle the cilantro on top and serve immediately with lime wedges on the side.

SHEET PAN CHICKEN W KALE & BUTTERNUT SQUASH

Steps:

• Place oven rack to upper middle position and heat oven to 475 degrees. Whisk oil, sage, honey, 3/4 tsp salt and 1/2 tsp pepper in bowl big enough for chicken until well combined.
• In second bowl, whisk yogurt, one minced garlic clove, water, orange zest, and 1 tbsp of oil mixture. Season w salt & pepper and set aside.
• Vigorously squeeze and massage kale with your hands in large bowl until leaves are uniformly darkened and slightly wilted, about 1 minute. Add squash, shallots, whole garlic cloves, and 1/4 oil mixture and toss to combine. Whisk paprika into remaining oil mixture, then add chicken to oil mixture and toss to coat.
• Spread vegetable mixture in single layer on rimmed baking sheet, then place chicken skin side up on top of vegetables. Roast until chicken registers 160 degrees, 25 to 35 minutes, rotating sheet halfway through roasting.

SHEET-PAN CHICKEN WITH SQUASH AND DATES

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.
• While the mixture roasts, in a small bowl, whisk the remaining 1/4 cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.
• Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.

SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES

Steps:

• Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
• Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
• While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
• Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE

Steps:

• In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
• Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
• Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
• Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.