One Pan Dinner Recipe By Tasty

ONE-PAN FALL CHICKEN DINNER RECIPE BY TASTY

One-pan Fall Chicken Dinner Recipe by Tasty image

Here's what you need: olive oil, garlic, fresh thyme, fresh rosemary, fresh sage, boneless, skinless chicken thighs, salt, pepper, sweet potato, brussels sprouts, red onion, bacon, salt, pepper

Provided by Alix Traeger

Categories Dinner

Yield 2 servings

Number Of Ingredients 14

Ingredients

4 tablespoons olive oil, divided
3 cloves garlic, minced
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh sage, finely chopped
4 boneless, skinless chicken thighs
½ teaspoon salt
½ teaspoon pepper
1 sweet potato, cubed
1 lb brussels sprouts, trimmed and halved
½ red onion, chopped
4 slices bacon, chopped
salt, to taste
pepper, to taste

Steps:

Preheat oven to 400°F (200°C).
In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
Place the chicken thighs on top and season with salt and pepper.
Close the bag and massage to coat the chicken evenly. Refrigerate.
On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Enjoy!

Nutrition Facts : Calories 695 calories, Carbohydrate 47 grams, Fat 40 grams, Fiber 10 grams, Protein 43 grams, Sugar 14 grams

ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY

One-Pan Salmon And Veggies Recipe by Tasty image

Here's what you need: small red potato, olive oil, salt, pepper, garlic, lemon juice, fresh thyme, ginger, salmon fillets, asparagus

Provided by Robin Broadfoot

Categories Dinner

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 lb small red potato, or yellow, quartered
4 tablespoons olive oil
salt, to taste
pepper, to taste
4 cloves garlic, minced
4 tablespoons lemon juice
2 tablespoons fresh thyme
2 teaspoons ginger
2 salmon fillets
1 bunch asparagus, roughly 1 pound (455g)

Steps:

Preheat the oven to 400˚F (200˚C).
Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
Bake for 30 minutes.
Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
Bake for 10-12 minutes. (The salmon should flake easily with a fork when it's ready.)
Enjoy!

Nutrition Facts : Calories 901 calories, Carbohydrate 93 grams, Fat 43 grams, Fiber 8 grams, Protein 34 grams, Sugar 4 grams

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