Sheet Pan Southwest Chicken With Sweet Potatoes Recipes
SHEET-PAN SOUTHWEST CHICKEN WITH SWEET POTATOES
With this easy sheet-pan dinner, everything from the succulent chicken to the southwest-seasoned veggies goes into the oven at the same time and cooks at the same temperature. It's a hands-off meal that's on the table in about 45 minutes, and so delicious that it'll be your new go-to dinnertime solution.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
- In large bowl, mix 2 tablespoons of the oil, the cumin, coriander, salt and red pepper. Add sweet potatoes, bell pepper and chick peas; toss to coat. Transfer to pan in single layer.
- Do not clean bowl. Mix remaining 2 tablespoons oil and the taco seasoning mix in bowl; add chicken, and toss to coat. Add to pan with vegetables. Roast 24 to 29 minutes or until chicken is cooked through (at least 165°F in thickest part of thighs) and potatoes are fork-tender.
- Top with green onions and cilantro.
Nutrition Facts : Calories 520, Carbohydrate 42 g, Cholesterol 135 mg, Fat 4, Fiber 9 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 9 g, TransFat 0 g
SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS
This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They'll cook faster than the thighs. Remove them when they're ready, but let the vegetables roast until they thoroughly golden and tender.
Provided by Melissa Clark
Categories weekday, one pot, main course
Time 1h10m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
- In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
- Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
- Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
- Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
- To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.
Nutrition Facts : @context http, Calories 605, UnsaturatedFat 27 grams, Carbohydrate 27 grams, Fat 40 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 828 milligrams, Sugar 8 grams, TransFat 0 grams
EASY, MEATY SHEET PAN MEAL
Follow this formula for a family-friendly weeknight meal. Using the variations here or whatever you have on hand, simply toss everything together on one 10x15-inch baking pan. Then let your oven do the work!
Provided by Juliana Hale
Categories 100+ Everyday Cooking Recipes Sheet Pan Dinner Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil.
- Arrange chicken, potatoes, and cherry tomatoes in a single layer on the prepared pan. Drizzle with oil and sprinkle with salt and pepper.
- Roast in the preheated oven until vegetables are tender and chicken is no longer pink in the centers and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 175 degrees F (79 degrees C).
- Serve with pesto and sprinkle with basil.
Nutrition Facts : Calories 510.5 calories, Carbohydrate 25.4 g, Cholesterol 115 mg, Fat 29 g, Fiber 4.2 g, Protein 37.2 g, SaturatedFat 7.6 g, Sodium 494.2 mg, Sugar 0.9 g
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