I love sheet pan suppers. Full complete meal that gets done at the same time, and only one pan to clean! Or if you use foil on the pan, maybe not even one pan. The combination of tarragon and Dijon mustard makes the chicken especially delicious. Of course roasted veggies are loved by all. Drizzling flavored oil and balsamic vinegar add even one more layer of flavor to make this dish explode with taste!
- 2 garlic cloves, minced
- 2 Tbsp unsalted butter, melted
- 2 Tbsp Dijon mustard
- ½ cup tarragon chopped, plus 4 tarragon sprigs
- 3 pounds bone-in, skin-on chicken thighs or drumsticks, patted dry
- Kosher salt & Fresh ground black pepper
- 1 tsp of poultry seasoning
- 1 cup plain dried breadcrumbs
- 2 large onion, peeled and sliced (4 cups)
- 3 carrots halved lengthwise and cut into inch pieces
- Maybe some colorful fingerling potatoes halved lengthwise
- 2 tablespoon Lemon Garlic EVOO, plus more for drizzling
- Champagne Pear White Balsamic Vinegar, or other favorite flavor
- In a small bowl, combine the Dijon mustard, minced garlic, and chopped tarragon leaves.
- Combine melted butter to this mixture and set aside.
- Season chicken with salt, pepper, poultry seasoning.
- Rub mustard butter all over the chicken.
- Place the breadcrumbs in a wide shallow bowl and coat the chicken evenly with breadcrumbs.
- Heat oven to 425 degrees.
- In a large bowl combine vegetables, drizzle with oil, and sprinkle with salt and pepper. Toss well to coat.
- Spread vegetables evenly across a lined baking sheet.
- Clear spaces on the baking sheet, then place the chicken pieces in the spaces.
- Strew tarragon sprigs over veggies and chicken.
- Put the pan with chicken and onions into the oven and roast.
- Toss the veggies after 15 minutes
- Cook until chicken is 165 degrees and the veggies are tender, 25 to 30 minutes.
- If they are not as browned as you would like, run pan under broiler for 1-2 minutes.
- Remove from oven.
- Drizzle with Lemon Garlic EVOO and Champagne Pear White Balsamic Vinegar
- Serve on sheet pan or transfer to serving platter.
This dish is so easy to prepare, just arrange the food on a sheet pan drizzle with olive oil and chianti and shove it into a hot oven.
Roast Sausages with Grapes and Fennel
- Extra Virgin Olive Oil
- Salt and pepper
- Balsamic Drizzle
- 2 pounds Italian sausage links
- 1 pound red potatoes or fingerlings
- 5 to 6 cups stemmed black or red seedless grapes
- 4 sprigs rosemary, stemmed
- 2 bulbs fennel, halved and thinly sliced
- 1 cup Chianti wine
- Crusty bread, for serving
- Preheat oven to 450°F
- Place the sausages on a large sheet tray.
- Arrange the grapes, potatoes, rosemary and fennel alongside, not on top of, the sausages.
- Drizzle generously with olive oil all over.
- Then drizzle chianti and season with salt and pepper.
- Roast sausages for 25-30 minutes.
- Casings should be brown and crispy and the sausages are cooked through.
- Serve with crusty bread.
This is an excellent fish dish made on a sheet pan in the oven. Easily cut in half or multiplied. Other steaky fish would work with this recipe as well. Since it comes with a hearty vegetable mixture, serve with pasta or rice if you are hungry. Or, with some warm bread.
- Medium size yellow onion, sliced thin
- 8 ounces cremini mushrooms, sliced ¼” thick
- 1 red bell pepper, ¼” wide strips
- 3 cloves garlic, crushed
- Kosher salt and fresh ground black pepper
- 1 Tbsp dried oregano
- ¼ cup extra virgin olive oil
- 1 Tbsp extra virgin olive oil
- 1 28oz. can crushed tomatoes
- ½ cup red wine
- ¼ cup capers, drained
- 4 swordfish steaks
- 2 Tbsp parsley, chopped
- Preheat the oven to 425 degrees F.
- Combine the onions, mushrooms, bell pepper, garlic, salt, pepper, oregano, and olive oil on sheet pan.
- Toss well, and arrange in a single layer.
- Roast until softened and slightly brown, about 20 minutes.
- Remove pan from oven.
- In a large bowl, stir together tomatoes, wine, pinch of salt and pepper.
- Pour this mixture over the roasted vegetables, stir to combine.
- Pat the swordfish steaks dry and season with salt and pepper.
- Place on top of vegetable mixture in pan.
- Drizzle remaining olive oil on top of fish, and top with capers.
- Return pan to the oven.
- Bake until sauce thickens and fish is cooked through, about 15 minutes.
- Remove from oven, sprinkle parsley on top and serve immediately.
- Serve fish on plate with vegetable mixture.
- You could always serve with rice or pasta.
I am going to start a new series of dinners called Sheet Pan Suppers. These will hopefully be complete dinners made mostly on a sheet pan in the oven. Here’s the first one. I intended to use kale, but did not have any. I used arugula instead. The only difference would be cooking times, more for kale and less for arugula.
- 4 boneless, skinless chicken breast cutlets
- fresh ground black pepper and kosher salt
- 12 small fresh sage leaves, divided
- 8 thin slices prosciutto
- 1 pound baby new potatoes, sliced in half lengthwise, quartered if large
- 1 garlic clove, finely chopped
- 4 Tbsp olive oil, divided
- 3 mushrooms, finely chopped
- 1 Tbsp red wine vinegar
- 1 Tbsp honey
- 1 bunch curly kale, ribs and stems removed, coarsely chopped or double handful of arugula
- Preheat oven to 425°F.
- Heat 1 Tbsp oil in skillet and heat until shimmering.
- Brown both sides of cutlets and remove.
- Arrange chicken cutlets in a single layer on half of rimmed baking sheet and season with 1/2 tsp. pepper.
- Place 2 sage leaves on top of each cutlet.
- Then wrap each in 2 slices of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.
- Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp oil, salt, and pepper on second half of baking sheet.
- Cook chicken and potatoes until prosciutto is crisp and an instant read thermometer inserted into the thickest part of chicken registers 165°F, approximately 15 minutes.
- Meanwhile, whisk mushrooms, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale or arugula and toss to coat.
- Remove baking sheet from oven; let chicken rest.
- Spread kale evenly over potatoes and return to oven.
- Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.
- Divide chicken among plates. Serve potatoes and kale alongside.