Sheet Pan Spring Chicken Dinner Recipes

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SHEET PAN SPRING CHICKEN DINNER



Sheet Pan Spring Chicken Dinner image

This recipe is sponsored by Kohl's. Lots of bright spring flavors come together in this easy sheet pan dinner. The chicken bathes in a fresh herby lemon marinade before joining scallions as well as rainbow carrots and fingerling potatoes in the oven. While the colorful spread is roasting, you can whip up a tangy Dijon sauce spiked with parsley and dill to drizzle over the whole dish.

Provided by Tregaye Fraser

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 15

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh parsley leaves, finely chopped
4 cloves garlic, grated
8 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds)
1 pound baby rainbow carrots, tops trimmed
Kosher salt and freshly ground black pepper
1 pound rainbow fingerling or baby potatoes, halved lengthwise
1 bunch scallions, cut into thirds
3 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil
2 tablespoon fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.
  • Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.
  • Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes.
  • Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.
  • Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more.
  • For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper.
  • To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.

SHEET PAN CHICKEN DINNER



Sheet Pan Chicken Dinner image

Make and share this Sheet Pan Chicken Dinner recipe from Food.com.

Provided by Dan Churchill

Categories     Chicken

Time 1h25m

Yield 3 serving(s)

Number Of Ingredients 16

1 large yellow onion, in 1/2-inch wedges
1 head garlic, halved crosswise
1 red bell pepper, seeded and cut into 1-inch strips (or orange)
1 small head cauliflower, cut into 2-inch florets (or a comparable mix of different colored cauliflower)
4 sprigs thyme
needles from 1 sprig rosemary
3 tablespoons olive oil
kosher salt & freshly ground black pepper
3 boneless skinless chicken breasts, sliced in thirds crosswise
lemon wedge, for serving (optional)
1 cup long-grain brown basmati rice
1 tablespoon ground turmeric
1 teaspoon ground cumin
kosher salt
1 tablespoon olive oil
1/4 cup cilantro, chopped

Steps:

  • Make Self-Saucing Chicken and Vegetables:.
  • Preheat oven to 425 degrees. Place onion, garlic, cauliflower, peppers, thyme, and rosemary on a sheet pan. Drizzle with 2 tablespoons olive oil, toss to coat, and season generously with salt and pepper. Transfer to oven and roast, shaking pan once or twice to encourage even coloring, until vegetables are deeply golden and crisp, about 40 minutes. Remove sheet pan from oven and place chicken breasts on top of vegetables. Season both sides with salt and pepper, drizzle with remaining 1 tablespoon olive oil, and return to oven. Roast until chicken is just cooked through, about 15 minutes. Serve, with lemon wedges, if desired.
  • Make Colorful Rice:.
  • Combine rice, turmeric, cumin, 1 1/2 teaspoons salt, and 2 cups of water in a saucepan with a tight-fitting lid. Bring to a boil over high heat. Reduce to low, cover pot, and cook for an additional 35 minutes, until rice is tender. Remove from heat and let steam for an additional 5 minutes with the lid on. Uncover, fluff with a fork, toss with olive oil, and add cilantro. Season to taste with salt, and serve.

Nutrition Facts : Calories 616.9, Fat 23.8, SaturatedFat 3.7, Cholesterol 75.5, Sodium 177.7, Carbohydrate 67.5, Fiber 6.6, Sugar 6.3, Protein 34.2

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