SHEET-PAN SUPPER
This is not a recipe for a chicken dish. Instead, you get a whole chicken dinner, which comes together easily and without fuss by roasting everything at the same time on sheet pans, which emerge from the oven more or less simultaneously. The chicken comes out crunchy-skinned and juicy, the sweet potatoes soft and succulent and scented with thyme, and the broccoli rabe crisp-leafed and tender-stemmed. Perhaps the best part? With just a couple of pans that can go straight into the dishwasher, cleanup is a snap.
Provided by Melissa Clark
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the sweet potatoes: Heat oven to 425 degrees. Cut the potatoes into 1-inch-thick slices. Reassemble the slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin or directly on oven rack (seam side up). Bake until very tender, 60 to 75 minutes.
- Meanwhile, make the mustard butter for the chicken: In a small bowl, combine the whole-grain mustard and chopped thyme leaves. Mince 2 garlic cloves and stir into the bowl. Take out 1 tablespoon of the mixture; reserve. Add butter and Dijon to remaining mixture in bowl and stir to combine.
- Prepare the chicken: Season chicken with 2 teaspoons salt and 1 teaspoon black pepper. Rub mustard butter all over chicken. Place bread crumbs in a wide, shallow bowl. Coat the chicken evenly with bread crumbs. Transfer to a baking sheet and drizzle with olive oil.
- Once the sweet potatoes have baked for a half-hour, add the pan with chicken to the oven and bake until chicken is golden and no longer pink, 35 to 40 minutes.
- As the chicken cooks, prepare the broccoli rabe: Toss rabe with olive oil, remaining 1/4 teaspoon salt and the red pepper flakes. Smash remaining 2 garlic cloves and toss into rabe. Spread on another sheet pan. Add to the oven with potatoes and chicken for the last 10 minutes of cooking time. The broccoli rabe is done when the stems are tender and the leaves are crisp at the edges. (The chicken, sweet potatoes and broccoli rabe should all come out of the oven at more or less the same time.)
- To serve, combine the reserved 1 tablespoon of mustard mixture with sour cream or yogurt in a small bowl. Serve chicken with broccoli rabe and sweet potatoes on the side, dolloping the potatoes with the sour cream-mustard sauce.
Nutrition Facts : @context http, Calories 1074, UnsaturatedFat 39 grams, Carbohydrate 54 grams, Fat 65 grams, Fiber 10 grams, Protein 66 grams, SaturatedFat 20 grams, Sodium 1597 milligrams, Sugar 9 grams, TransFat 0 grams
SHEET-PAN PORK SUPPER
I created this pork tenderloin sheet-pan dinner to suit our family's needs. It's so quick and easy to clean up since you use one pan for everything! Use any variety of small potatoes-fingerlings or other colored potatoes are a fun and delicious option. -Debbie Johnson, Centertown, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. In a small bowl, combine butter, chives and garlic; set aside. In a second bowl, combine green beans with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange green beans down 1 side of a 15x10x1-in. baking pan. In the same bowl, combine potatoes with remaining olive oil, salt and pepper. Arrange potatoes on other side of pan., Pat pork dry with paper towels; brush with teriyaki glaze. Place on top of green beans. , Bake until a thermometer inserted in pork reads 145°, 25-30 minutes. Remove tenderloins to a cutting board and top with 2 tablespoons seasoned butter. Tent pork with aluminum foil; let stand., Stir green beans and potatoes; return to oven and cook until vegetables are tender and lightly browned, about 10 minutes longer. Stir remaining seasoned butter into vegetables., Slice pork; serve with roasted vegetables and pan drippings. If desired, top with sesame seeds and additional minced chives.
Nutrition Facts : Calories 354 calories, Fat 14g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 1186mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein.
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