This is an easy dinner with perfectly seasoned roasted chicken with lemon flavor , potatoes and string beans all on one sheet pan. This recipe is good for 3-4 people depending on your eaters. Feel free to double up and make more and you can even use 2 sheet pans — just adjust oven racks accordingly.

If you don’t have a rimmed sheet pan you can use a 13 x 9 baking dish.

We loved the flavors and the chicken cooked up perfectly . I used smallish thighs so it cooked perfectly in the time frame I wrote up. If you have larger thighs you’ll want to cook a little longer till meat thermometer reads 160- 165 degrees in the thickest part of the chicken.

Enjoy!

Ingredients:

5 small bone-in skin on chicken thighs — app. 2-3 lbs.

1 1/2 lbs. small potatoes ( I used a medley of colored potatoes) cut into bite-sized chunks — see pics. If you have a larger potato just cut into chunks– I used small ones so I cut in 1/2 and placed cut side down

1/4 cup Olive Oil and 1 Tablespoon for string beans

1 average size lemon zested and juiced

3/4 teaspoon dried rosemary

3/4 teaspoon dried oregano

1 1/2 teaspoons garlic powder

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1 average sized lemon sliced

6 garlic cloves, peeled and left whole

1 small yellow onion cut into chunks — or 1/2 a large sized onion

3/4 lb. green string beans trimmed

Salt and Pepper for string beans

Directions:

Pre-heat oven to 425 degrees

Spray a rimmed large baking sheet with cooking spray

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary , oregano, garlic powder, salt and pepper

Pat chicken pieces dry first ( this is important for a crispy skin) Arrange chicken and potatoes on the prepped baking sheet. Pour the olive oil mixture over the chicken and potatoes and gently toss with clean hands. You can also place in a larger bowl and pour mixture over and coat chicken and potatoes.

Place potatoes cut side down, tuck the garlic cloves under the chicken pieces, place lemon slices and onions around the chicken

Roast in the pre-heated oven for 20 minutes.

While the chicken is in the oven, I prepped the green beans . Toss clean trimmed green beans with a tablespoon of olive oil and sprinkle with some salt and pepper.

After the initial 20 minutes I added the green beans and roasted for an additional 20 minutes or until juices run clear and a meat thermometer reads 160 – 165 degrees in the thickest part of the chicken. Veggies and potatoes should be tender.

*depending on the size of your chicken thighs it could take longer .

Remove from the oven and let rest for a few minutes before serving.

Perfection on a plate .

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This is one of those perfect sheet pan meals easy to assemble and delicious to eat. Although I usually make this recipe on the stove-top I decided to experiment with it in the oven and all on one pan. Since I used white meat chicken breasts I cooked for about 13 minutes because you want to make sure not to dry out the chicken which is pretty easy to do. You can use dark meat chicken — thighs ( skinless and boneless ) if you prefer . I may use them next time out. Just make sure you spray the sheet pan with cooking spray or you’ll have a hell of a time cleaning that pan. It’s very tasty served over any rice you’d like or no rice , I used brown rice this time.

I have to say this is a perfect any-night meal.

Ingredients:

1/2 cup Soy Sauce

6 Tablespoons Honey

2 Tablespoons rice wine vinegar

2 Tablespoons toasted sesame oil

3 minced garlic cloves

2 teaspoons freshly grated ginger

2 Bell Peppers cut into chunks ( see pic) I used a Red and an Orange but you can use whatever colors you like

1 Red Onion, cut into chunks ( see pic)

2 boneless, skinless chicken breasts, cut into 1 inch chunks ( use thick breasts) or use boneless skinless thighs

1 cup cashews — I used roasted unsalted cashews don’t use salted ones you can also use raw unsalted cashews

Chopped fresh scallions and sesame seeds for topping — you can toast the sesame seeds in oven for about 7 minutes if you’d like or in a toaster oven — totally optional

*Rice — optional — any rice you like

Directions:

Pre-heat the oven to 425 degrees

In a bowl , whisk together the soy sauce, honey, vinegar, sesame oil , garlic and ginger

Place the peppers and onions on sprayed rimmed baking sheet and pour 1/2 the sauce over it and mix it well.

Roast in the oven for 15 minutes.

Place the chicken in a bowl with the remainder of the marinade.

After the first 15 minutes, remove baking sheet from the oven , move vegetables around so there is room for chicken , add the chicken and the cashews.

Roast until the chicken is cooked through– 12-15 minutes depending on the size of your chicken.

Toss everything together on the sheet before serving.

Serve over rice and sprinkle with scallions and sesame seeds.

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Now you all know how very much I love a sheetpan meal. So very easy to prepare and cook and so delicious to eat. This is what I did. You can substitute sweet potatoes if you’d like. I used Broccolini but you can use regular broccoli, cauliflower or asparagus or any veggie you like.

I really slather on the mustard because I love the strong mustard flavor but feel free to add less or more depending on your own taste.

Enjoy!

*this recipe is for 2 people feel free to double up for more — there’s no exact science going on here so feel free to swap in or out what ingredients you prefer

Ingredients:

4 fingerling potatoes or any potatoes you’d like I used yukon gold this time because that’s what I had in the house

app. 3 Tablespoons Olive Oil in total but if you feel you need more– be my guest

Kosher Salt and black pepper to taste

2 Salmon Fillets or 1 piece of Salmon app. 1 lb. ( I used a 1/4 lb. for the two of us and had some left over)

3- 8 Tablespoons Maille Old Style Mustard — I just slathered the top of the salmon

1/2 cup cherry or grape tomatoes

small bunch of Broccolini or it’s equivalent for another vegetable

Directions:

Arrange a rack in the middle of the oven and pre-heat to 400 degrees. I sprayed a rimmed baking sheet with cooking spray.

Place potatoes in a bowl and drizzle with 2 Tbsp. Olive Oil and a little kosher salt and black pepper. Stir to coat and arrange the potatoes cut-side down . Bake for app. 15 minutes . Obviously yukon gold or sweet potatoes you’ll just arrange on baking sheet since you can’t do cut-side down.

Meanwhile pat salmon dry and brush with Mustard.

Toss the broccolini and cherry tomatoes in a clean mixing bowl with 1 Tablespoon of Olive Oil and sprinkle with Salt and Pepper. If it doesn’t look like enough oil add a little bit.

After the initial 15 minutes, remove tray from oven and push potatoes to edges of pan, creating enough room for salmon in the center of baking sheet and arrange the broccolini and tomatoes around the salmon. Using tongs flip over potatoes to cook evenly .

Bake for about 15 minutes depending on the size and thickness of your salmon. If veggies are getting to burnt use tongs and remove and put on plate and cover with foil. It should only be a few more minutes for salmon to be done and I didn’t remove my broccolini because I like it charred.

If you don’t want potatoes you can just cook salmon and vegetables and use rice or nothing . It’s delicious and since I made a little extra salmon it was delicious the next day for lunch.

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