Sep 8, 2016

One Sheet


 
One sheet PAN, that is! The latest trend in quick and easy dinners involves just one heavy duty sheet pan, minimal time and even less work. Main dish and sides are simply placed on the pan, seasoned and roasted. This is the solution for mothers who are busy with back to school shopping, errands and meetings.

Roasting in a real sheet pan is worlds apart from the lightweight foil pans that claim to be just as efficient. But we know they keep getting thinner and provide little in the way of heat conduct or stability when roasting food. Try a commercial weight sheet pan just once and you will be hooked!

Line the parchment paper or foil for easy cleanup.


Crusty Salmon with Roasted Broccoli
For the broccoli:
1 1/4 lbs broccoli florets chopped into bite size pieces

2 1/2 Tbsp olive oil

1 clove garlic, crushed

Salt and freshly ground black pepper


For the salmon:
4 (6 oz) skinless salmon fillets

1 1/2 tablespoon mayonnaise

1 1/2 teaspoon lemon juice

1 clove garlic, crushed

Salt and freshly ground black pepper

1/4 cup grated parmesan cheese

1/4 cup panko crumbs

1 tablespoon fresh parsley, checked and chopped

1 1/2 teaspoon lemon zest

1/4 teaspoon dried thyme

1 1/2 tablespoons olive oil

 

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray.

Place broccoli in a mound in center of baking sheet. Pour olive oil over broccoli along with garlic and toss to evenly coat. Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets.

In a mixing bowl whisk together mayonnaise, lemon juice and garlic and brush about 1/2 tablespoon over each fillet. Season top with salt and pepper.

In a mixing bowl whisk together parmesan, panko, parsley, lemon zest and thyme, then drizzle 1 1/2 tablespoons olive oil into bowl and stir with a fork until evenly moistened. Spread parmesan mixture evenly over tops of salmon fillets. Bake in preheated oven until salmon fillets have cooked through, about 15-18 minutes. Remove from oven and serve.


Smoky Roasted Chicken Breasts with Chickpeas and Tomatoes
5 tablespoons light olive oil
4 garlic cloves, crushed
1 tablespoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
4 chicken breasts with skin
2 cups grape tomatoes
1 can chickpeas, drained and rinsed
1 cup fresh parsley

 
Heat oven to 450°F. Line a sheet pan with heavy duty foil.

Whisk oil, garlic, paprikas, cumin, 1 teaspoon salt, pepper and crushed red pepper in a small bowl. Place chicken, skin-side up, on a rimmed baking sheet. Rub all over and between skin and meat with 2 tablespoons of the oil. Place tomatoes, chickpeas and half of the parsley in a bowl. Add remaining oil and stir to coat. Pour onto the baking sheet around the chicken. Sprinkle with 1 teaspoon salt.

Roast chicken in oven until cooked through, about 30 minutes. Transfer chicken to serving plates or a platter and spoon the beans and tomatoes over. Garnish with additional parsley.

 

Oven Barbecue Chicken and Potatoes
3 pounds skinless, boneless chicken breast halves

6 potatoes cut into bite-sized chunks

1 onion, chopped

1/2 cup ketchup

6 tablespoons brown sugar

1/4 cup white vinegar

1/4 cup canola oil

2 teaspoon dry mustard

1/2 teaspoon chili powder or cayenne pepper

1 teaspoon kosher salt

 


Preheat oven to 375 degrees F.

Arrange chicken breasts, potatoes, and onion on a foil-lined sheet pan.

Mix ketchup, brown sugar, vinegar, oil, lemon juice, dry mustard, salt, and chili powder in a saucepan. Bring sauce to a boil, stirring constantly to dissolve brown sugar and salt. Pour the sauce over chicken and vegetables. Bake in the preheated oven about 30 minutes and the juices run clear. Serve immediately.

 

 

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