Category Archives: sheet pan cooking

Sheet Pan Chicken with Tomatoes and Pancetta

Love love Sheetpan Meals and love love boneless, skinless chicken thighs. Perfection on a sheet — I always love Melissa Clark’s recipes and this is one of her recipes .¬† I made a few little changes which suited me but feel free to check her recipe out available¬†

I served with rice and a green salad and it was kind of perfect.

Stay Home and Stay Safe until further notice.


1 1/2 – 2 lbs. boneless, skinless chicken thighs — available in most supermarkets or ask your butcher

9 whole unpeeled garlic cloves

1/2 tsp. Kosher Salt — plus more as needed

2 Tbsp. Extra Virgin Olive Oil, plus more for tomatoes

Juice of 1 small lemon

1 Tablespoon Sweet Paprika

1 Teaspoon dried oregano

1 Teaspoon brown sugar

3/4 teaspoon ground cumin

1 pint cherry tomatoes — use different colors if you can get them or whatever you have

4 ounces diced pancetta — available in the bacon section of your supermarket

Freshly ground black pepper to taste


I marinated for a couple of hours prior to cooking and recommend this. If you don’t have time to marinate it’s OK . It’s not imperative but helps flavors to meld together perfectly.

Season Chicken all over with salt and pepper. I laid out on baking sheet .

Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl — if you don’t have a grater mince the one clove . Stir in the 2 Tablespoons Olive Oil, Juice of a small lemon, paprika, oregano, brown sugar and cumin. I whisked all ingredients together and poured over the chicken and tossed to coat. As I said I let the chicken marinate for a few hours.

Preheat oven to 425 degrees.

In a bowl add tomatoes and remaining smashed peeled garlic cloves . Season tomatoes and garlic lightly with kosher salt and drizzle olive oil till there is a light glaze over the tomatoes and garlic. Then add the tomatoes to baking sheet with the chicken spreading them around the chicken. Scatter pancetta throughout the tomatoes.

Roast until chicken is golden and cooked through , I cooked for 30 minutes. After 15 minutes I stirred the tomatoes and the pancetta without touching the chicken. Put back in oven for the next 15 minutes.

When cooked I plated up some rice stirred up the tomatoes and pancetta around the pan scraping up all the little brown bits from the bottoms and sides. Spoon tomato mixture over the chicken to serve.

Sheet Pan Salmon with Brussels and Butternut Squash

In these crazy times with all the bad news coming our way with the Coronavirus occupying our every waking moment it’s good to know that a home cooked meal can still bring you a moment of peace in another wise chaotic time.

I am not saying that I won’t eat out just yet but cooking and eating at home is in my control and that gives me a sense of contentment.

This is a wonderful weeknight or any night meal. A very light Asian flavor with soy and sweetness with honey paired with brussels and creamy butternut squash. Sweet and Savory. I think this meal is pretty healthy and brimming with healthy vitamins and heart-healthy omega -3 fats. Fairly easy to make with easy to get ingredients.

Enjoy! and follow me on Instagram @cookingwithcandi



app. 1-1 1/4 lb. Salmon — I used a center cut piece or you can use skin on Salmon Fillets — your choice

cooking spray of your choice

1 1/2 Tablespoon lower sodium soy sauce or Tamari

3 Tablespoons Olive Oil –divided ( see instructions)

1 Tablespoon Honey

1 Tablespoon Fresh Lime Juice — 1 lime should do

2 cloves garlic–minced and divided ( see instructions)

1/2 teaspoon freshly grated ginger

2 1/2 cups butternut squash, peeled and cubed

12 ounces Brussels sprouts, trimmed and halved

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

1 Tablespoon sliced green onion for garnish –(scallion)


Preheat oven to 400 degrees. Coat a large rimmed sheet pan ( app. 13 x 18 ) with cooking spray

Combine soy sauce, 1 Tablespoon Olive Oil, honey, lime juice, 1 minced clove of garlic, and ginger in a large bowl. Use a whisk and whisk all ingredients together and then set salmon piece or pieces in the bowl to marinate–set aside

In another bowl, combine 2 Tablespoons Olive Oil, remaining clove of minced garlic, butternut squash, brussels sprouts, salt , pepper and paprika. Toss to coat. Spread out vegetables on pre-sprayed baking sheet, avoid over-crowding. Bake at 400 degrees for app. 20 minutes. Remove from oven and stir vegetables and push to edges of pan to make a space in the center of pan for Salmon.

Place marinated Salmon in the open center space of pan. Pour any leftover marinade over the salmon. Bake at 400 degrees for at least 15 minutes and check salmon doneness — I cooked for 20 minutes. Remove from oven and top Salmon with the green onion. I served with Basmati Rice and Brussels and Butternut.

Keep Calm and Keep Cooking