Chickenchickeninameatloafpan Recipes

NORTH AFRICAN CHICKEN AND CHICKPEAS SHEET PAN DINNER

Steps:

• Position a rack in the top third of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with parchment paper.
• Lay the lemon slices in an even layer on one side of the baking sheet. Place the chicken thighs skin-side up on top of the lemon slices and brush with 1 tablespoon olive oil. Sprinkle the chicken thighs with berbere, chili powder, ground cumin, and some salt and pepper. Place the carrots in the center of the baking sheet (leaving an empty space on the other side) and drizzle with 1 tablespoon olive oil, the za'atar and some salt. Toss to coat and top with the whole cinnamon stick.
• Roast until the carrots are almost completely tender and the chicken thighs are crispy on top and almost cooked through, 40 minutes. Remove the baking sheet from the oven and add the chickpeas to empty space, tossing with the remaining 1 tablespoon olive oil and some salt and pepper; spread into an even layer.
• Roast until the chicken has brown, crisp skin and reads an internal temperature of 160 degrees F, the carrots are completely tender and browned in spots, and the chickpeas are warmed through, about 5 minutes more. Discard cinnamon stick. Divide the chicken and vegetables between two plates and serve with the pan juices drizzled over.

17 SHEET PAN CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a sheet pan dinner in 30 minutes or less!

CRISPY GRILL PAN CHICKEN THIGHS

Steps:

• Pat the chicken with paper towels until very dry; transfer to a plate or baking sheet. Brush the chicken thighs all over with 1 tablespoon oil.
• Heat a large cast-iron grill pan over medium heat. Stir together the salt, paprika, cumin, onion powder, garlic powder, lemon pepper seasoning and cayenne in a small bowl. Sprinkle the chicken all over with the spice mixture.
• Brush the grill pan with the remaining 1 teaspoon oil. Add the chicken thighs to the grill pan skin-side down. Cook, rotating the pan on the burner several times to ensure even browning, until the skin has deep-brown grill marks (check the underside by gently lifting up each thigh with tongs), 10 to 12 minutes. Rotate each chicken thigh 90 degrees and continue grilling until deep brown crosshatch marks are visible and the skin is quite brown all over, about 5 minutes.
• Flip the chicken thighs over and grill the flesh side until an instant-read thermometer inserted into the thickest part of the thigh (near but not touching bone) registers 160 degrees F, 6 to 9 minutes. Let the thighs rest 5 minutes before serving.

SHEET PAN CHICKEN A L'ORANGE

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil.
• In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside.
• Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet.
• Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes.
• Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper.
• Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes.
• Garnish with the orange segments and zest.

ITALIAN PAN-FRIED CHICKEN

Steps:

• Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.

CHICKEN PARMESAN MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x4-inch loaf pan with nonstick spray.
• Mix together ground chicken, bread crumbs, Parmesan cheese, onion, egg, garlic, basil, thyme, oregano, salt, black pepper, and chipotle chile powder until well combined. Press into the prepared loaf pan and top with marinara sauce.
• Bake in the preheated oven until no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Sprinkle Italian cheese over top and bake until melted and bubbly, about 10 more minutes.
• Let stand 5 minutes before serving.

CHICKEN IN CREAMY PAN SAUCE

Steps:

• Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
• Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
• Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.

CHICKEN (CHICKEN IN A MEATLOAF PAN)

Steps:

• Heat grill to low medium about 300. In a small bowl combine applesauce and Worcestershire sauce mix well. Hold the chicken over top of the loaf pan and pour the mixture all over the chicken inside and out.Make sure the excess falls into the pan.
• In a small bowl combine dry rub ingredients and mix well.Cover the chicken inside and out with the dry rub.Place the chicken breast side up in the loaf pan.
• Make sure the grill is at 300 and place the pan away from the flame so it is getting indirect heat.Close the lid and cook until the internal temperature of the thickest part of the chicken reaches 175, this should take around 2 hours. let the chicken rest before cuttings into servings pieces.
• This can be also made in the oven! Preheat oven to 350 and bake for
• 1 hour an 45 minutes or until the thicks part of the chicken reaches 175.