Tag Archives: sheet pan chicken

Sheet Pan Chili Honey Chicken with Peppers and Onions —

Posted on June 1, 2020 | 2 comments

Just because they are my most favorite flowers– peonies

IMG_0818

 

By now you all know how very much I love Sheet Pan Meals. It makes for delicious dinners and easy clean-up and that’s always a win win for me. This was very easy to assemble and cooks in under an hour. Oven to Table in under an hour is my kind of meal. Of course you can substitute other veggies if you don’t like peppers. I finally got Joel to eat cooked peppers and onions and I try to use them as often as possible. It’s amazing to me that it took him this long to start to enjoy vegetables but I couldn’t be happier. He also eats Brussel Sprouts as well! I think Brussels would be good here as well as Broccoli ( but he won’t eat Broccoli) . I served over Brown Rice and it was just perfect. I used 1 Tablespoon of Sriracha which gives it a little hint of spicy.  I wouldn’t omit it because all the flavor of this recipe is in the honey/chili combo. You can put a little less Sriracha if you like.

Enjoy!

Ingredients:

6 smallish chicken thighs–bone in , skin on

1 Tablespoon Olive Oil

1 red bell pepper, cut up into medium sized pieces — see photo

1 yellow bell pepper, cut up as above

1 green bell pepper, cut up as above– any 3 peppers will do if you don’t want to use green use orange red or yellow or any combo is just fine

1 red onion, cut up as shown in photos, medium sized pieces

Sauce:

1/4 cup Honey

1 Tablespoon Soy Sauce

1 Tablespoon Sriracha or any hot chili sauce you like

Juice of 1 lemon

5 cloves of garlic –minced

Pinch of Kosher Salt

Directions:

Pre-heat oven to 400 degrees

Spray a large sheet pan with non-stick spray–this sauce does get sticky so either spray or cover sheet with aluminum foil first

In a bowl , whisk the ingredients for the sauce and set aside.

Season the chicken with salt and pepper and place 1/3 of the sauce in a gallon size plastic bag  and add the chicken. Squish around the sauce till it’s all over the chicken and place in fridge for about 30 minutes or longer.

Cut up the veggies and place in a bowl. Pour 1 Tablespoon of Olive Oil over the vegetables.  It’s a little oil for a lot of vegetables but it works. You’ll be using the sauce on the veggies.

After 30 minutes–transfer the chicken to the sheet pan and roast just the chicken for about 15 minutes.

After 15 minutes remove the chicken from the oven and arrange veggies around the chicken (see photo). Drizzle the remainder of the sauce over the vegetables and the chicken. Mix with a spoon.

Return to oven and bake for about another 15 minutes, my chicken was done at this point because I had smallish thighs . I removed the chicken placed on a plate and covered with aluminum foil. I continued cooking the veggies for another 10 minutes because I like them cooked well. When veggies were done to my liking I removed from the oven and added chicken to hot baking sheet and mixed veggies up with a spoon over the chicken. I served over rice, quinoa or anything you’d like.

*You will have to experiment with cooking times for veggies and chicken depending on the size of your chicken thighs and your oven.

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Maple Dijon Sheet Pan Chicken

Posted on October 31, 2019 | 4 comments

I made this recipe for dinner last night and am just saying that it was pretty amazing. Delicious and nutritious. Very easy to prepare especially if you buy pre-cut butternut squash. Brussels hold up to the high heat and Butternut Squash just caramelizes and softens up beautifully.

This recipe says Fall and it’s so easy to purchase , prepare and serve.

Happy Halloween to all of you out there.

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Ingredients:

4 Tablespoons Dijon Mustard –

3 Tablespoons Pure Maple Syrup–whenever you can use Pure

2 Tablespoons Soy Sauce — reduced sodium is fine here and I almost always use reduced sodium

6 large Bone – in Chicken Thighs — or 8 small ones

Kosher Salt

Freshly Ground Black Pepper

app. 12 oz . Brussels Sprouts, trimmed and halved–a little more or less is fine

app. 12 oz. Butternut Squash cut into cubes — I probably used 16 oz. and it’s fine

app. 8 sprigs of fresh thyme

app. 2 Tablespoons Olive Oil

Directions:

Pre-heat oven to 425 degrees. Spray a large rimmed sheet pan with non-stick cooking spray and set aside

In a small bowl, combine 3 Tbsp. Mustard, 2 Tablespoons Maple Syrup and 2 Tablespoons Soy Sauce

Pat and Dry Chicken Thighs and sprinkle generously with Kosher Salt and Freshly ground Black Pepper on both sides and then arrange chicken on prepared baking sheet

In a large bowl, combine the Brussels and the Butternut, thyme, olive oil and about 1/2 teaspoon of Kosher Salt and a few grinds of the pepper mill and toss well with a large spoon till all vegetables have a nice glaze over them. Arrange the vegetables on the baking sheet around the chicken. Pour the Maple-Dijon-Soy sauce over the chicken , turning to coat the chicken completely and pour remaining sauce over the vegetables ( I place Brussels halved side down– I like the way they cook up this way) I use a silicone pastry brush to brush chicken — it’s a great kitchen tool and goes into the dishwasher.

Bake until the chicken is cooked through and the vegetables are tender, app. 40 minutes.

In a small bowl whisk together the remaining 1 Tablespoon Mustard and 1 Tablespoon Pure Maple Syrup

After 40 minutes I poured this mixture over the chicken and placed under the broiler for another minute or so. If you don’t want to broil just put back in the oven and place oven rack a little closer to heat for another 5 minutes or so. All ovens differ and I like the skin crispy. Chicken is cooked through when inner temp. is 165 degrees.

I served over Rice Pilaf and it was perfection on a plate and prep to table in about an hour.

 

 

 

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Sheet Pan Chicken with Peppers and Potatoes

Posted on October 19, 2019 | Leave a comment

I cooked up this easy sheet pan dinner last night with chicken thighs and peppers and small red potatoes. It was very easy and it was prepped and ready in practically no time. I started cooking late and was worried that we weren’t going to ever sit down and eat and before I knew it we were eating this delicious chicken. A few simple ingredients helped to make this delicious dinner in no-time. I love that it is a complete meal on a sheet pan helping to make clean-up pretty snappy as well.

I asked the butcher to remove the bones from the chicken thighs –leaving on the skin . You can use bone-in thighs if you’d like, I was just experimenting with this recipe and liked the fact that the bones were removed. I find the dark meat more flavorful than your typical boneless chicken breasts. So this recipe worked out beautifully with the skin on bone removed chicken thighs and obviously would work out well with bone-in chicken thighs as well.

Another Day Another Sheet Pan Dinner!

Enjoy!

Ingredients:

this recipe as is should serve 4 — I adjusted accordingly for 2

2 pounds skin-on chicken thighs, bones removed–I used 3 thighs and they were 1 1/2 lbs. You’ll probably get 4 large thighs or 6 small. You can always add a little more . I would say 6 thighs for 4 people which will probably be more than 2 lbs.

1 pound small red potatoes , cut in half

Kosher Salt

Freshly Ground Black Pepper

2 Tablespoons freshly squeezed lemon juice , app. 2 lemons

Olive Oil–probably about 2-3 Tablespoons — and you may use more –you’ll have to play with it as you go .

2 Tablespoons dried Oregano

1 Tablespoon dried Basil

1 clove garlic minced

4 peppers, I like the mix of colors red, yellow or orange –cored, seeded and sliced in 1/2 ” strips

Directions:

Arrange a rack in the middle of the oven and heat to 400 degrees. Place a large rimmed baking sheet in the oven while the oven is heating.

Season the chicken and the cut potatoes with 1-2 teaspoons of the salt and about a teaspoon or 2 of olive oil just to get a glaze over everything . Obviously if you’re using 2 lbs. of chicken you’ll need more oil and salt.

When oven reaches 400 degrees –remove pan and place chicken-skin side down in the center of the pan and potatoes , cut side down, around the edges of the baking sheet. Roast for 15 minutes.

Meanwhile, place the lemon juice, 1 Tablespoon of Olive Oil, garlic, oregano and basil in a small bowl and whisk to combine, set aside. Place the cut up peppers with another teaspoon of olive oil and app. 1/4 teaspoon of kosher salt and a little freshly ground pepper in a medium bowl and toss to combine. I like a light glaze of oil over the peppers so if you need a little more use it– just go sparingly because you can always add but you can’t take away.

Flip the chicken over after 15 minutes to skin side up. Using a brush ( I love the silicone ones) brush the chicken with the lemon-herb mixture. Scatter the peppers around the chicken and if there is more of the lemon-herb mixture brush on potatoes as well. ( I did)

I cooked for another 20 minutes and then put under the broiler for a few minutes. If using the broiler keep an eye on it. Remember all ovens are different and all chicken thighs are different sizes, mine were a little larger. You’ll want to bake until the chicken and potatoes are crispy and peppers are tender and a little browned around edges.

 

 

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Sheet Pan Chili Honey Chicken with Peppers and Onions —

Posted on September 22, 2018 | 1 comment

Just because they are my most favorite flowers– peonies

IMG_0818

 

By now you all know how very much I love Sheet Pan Meals. It makes for delicious dinners and easy clean-up and that’s always a win win for me. This was very easy to assemble and cooks in under an hour. Oven to Table in under an hour is my kind of meal. Of course you can substitute other veggies if you don’t like peppers. I finally got Joel to eat cooked peppers and onions and I try to use them as often as possible. It’s amazing to me that it took him this long to start to enjoy vegetables but I couldn’t be happier. He also eats Brussel Sprouts as well! I think Brussels would be good here as well as Broccoli ( but he won’t eat Broccoli) . I served over Brown Rice and it was just perfect. I used 1 Tablespoon of Sriracha which gives it a little hint of spicy.  I wouldn’t omit it because all the flavor of this recipe is in the honey/chili combo. You can put a little less Sriracha if you like.

Enjoy!

Ingredients:

6 smallish chicken thighs–bone in , skin on

1 Tablespoon Olive Oil

1 red bell pepper, cut up into medium sized pieces — see photo

1 yellow bell pepper, cut up as above

1 green bell pepper, cut up as above– any 3 peppers will do if you don’t want to use green use orange red or yellow or any combo is just fine

1 red onion, cut up as shown in photos, medium sized pieces

Sauce:

1/4 cup Honey

1 Tablespoon Soy Sauce

1 Tablespoon Sriracha or any hot chili sauce you like

Juice of 1 lemon

5 cloves of garlic –minced

Pinch of Kosher Salt

Directions:

Pre-heat oven to 400 degrees

Spray a large sheet pan with non-stick spray–this sauce does get sticky so either spray or cover sheet with aluminum foil first

In a bowl , whisk the ingredients for the sauce and set aside.

Season the chicken with salt and pepper and place 1/3 of the sauce in a gallon size plastic bag  and add the chicken. Squish around the sauce till it’s all over the chicken and place in fridge for about 30 minutes or longer.

Cut up the veggies and place in a bowl. Pour 1 Tablespoon of Olive Oil over the vegetables.  It’s a little oil for a lot of vegetables but it works. You’ll be using the sauce on the veggies.

After 30 minutes–transfer the chicken to the sheet pan and roast just the chicken for about 15 minutes.

After 15 minutes remove the chicken from the oven and arrange veggies around the chicken (see photo). Drizzle the remainder of the sauce over the vegetables and the chicken. Mix with a spoon.

Return to oven and bake for about another 15 minutes, my chicken was done at this point because I had smallish thighs . I removed the chicken placed on a plate and covered with aluminum foil. I continued cooking the veggies for another 10 minutes because I like them cooked well. When veggies were done to my liking I removed from the oven and added chicken to hot baking sheet and mixed veggies up with a spoon over the chicken. I served over rice, quinoa or anything you’d like.

*You will have to experiment with cooking times for veggies and chicken depending on the size of your chicken thighs and your oven.

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Sheet Pan Honey Balsamic Chicken with Brussels Sprouts

Posted on June 15, 2018 | Leave a comment

This is an easy and healthy sheet pan meal with honey balsamic chicken and brussels sprouts ready in 1/2 hour!!!!! My kind of meal every day of the week . It was so super easy and ingredients were minimal . I stopped and picked up chicken and brussels sprouts and I had all the other ingredients in the house. I asked the butcher at Whole Foods to pound the chicken breasts so they would cook quickly and it was truly perfect. I served over Brown Rice but this is totally optional.  Easy Peasy Healthy and Easy that’s how I like it.

Ingredients:

3-4 boneless skinless chicken breasts

1 lb. brussels sprouts, cut in 1/2 lengthwise

3 Tbsp. Olive Oil

1 teaspoon Italian Seasoning

1/2 tsp. Kosher Salt and a few turns on the Pepper Mill

1 cup Balsamic Vinegar

4 Tablespoons Honey

1/4 tsp garlic powder

1/4 tsp. kosher salt

Directions:

Preheat oven to 400 degrees. Ask Butcher to pound chicken breasts to even thickness and less than 1 inch thick. Combine chicken and brussels in a large bowl, drizzle with olive oil and toss to coat.

Arrange chicken and brussels sprouts on a sprayed sheet pan ( Pam).  Season with italian seasonings and salt and pepper. Transfer to oven and bake for 15 minutes or until chicken is cooked through and brussels are almost fork tender. I cooked for 15 minutes.

Now prepare the glaze:

Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for app. 6-8 minutes until reduced to half the original volume. Remove from the heat and stir in the honey, garlic powder, and salt. Allow the sauce to cool while the chicken finishes cooking.

After Chicken and Brussels have baked for about 15 minutes, switch to broil for app. 2-4 minutes . Be careful not to burn up brussels sprouts, just check on it after 2 minutes and then again. Remove chicken sheet pan from oven, drizzle with the balsamic glaze and a little cracked black pepper and serve. I served over rice and it was just perfect.

*This should serve 3-4 people nicely especially with the rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

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Sheet Pan Honey Balsamic Chicken with Brussels Sprouts

Posted on January 3, 2018 | 2 comments

This is an easy and healthy sheet pan meal with honey balsamic chicken and brussels sprouts ready in 1/2 hour!!!!! My kind of meal every day of the week . It was so super easy and ingredients were minimal . I stopped and picked up chicken and brussels sprouts and I had all the other ingredients in the house. I asked the butcher at Whole Foods to pound the chicken breasts so they would cook quickly and it was truly perfect. I served over rice but if you’re really watching your waistline after the holidays you can omit it . Easy Peasy , Healthy and Delicious that’s how I like it.

Ingredients:

3-4 boneless skinless chicken breasts

1 lb. brussels sprouts, cut in 1/2 lengthwise

3 Tbsp. Olive Oil

1 teaspoon Italian Seasoning

1/2 tsp. Kosher Salt and a few turns on the Pepper Mill

1 cup Balsamic Vinegar

4 Tablespoons Honey

1/4 tsp garlic powder

1/4 tsp. kosher salt

Directions:

Preheat oven to 400 degrees. Ask Butcher to pound chicken breasts to even thickness and less than 1 inch thick. Combine chicken and brussels in a large bowl, drizzle with olive oil and toss to coat.

Arrange chicken and brussels sprouts on a sprayed sheet pan ( Pam).  Season with italian seasonings and salt and pepper. Transfer to oven and bake for 15 minutes or until chicken is cooked through and brussels are almost fork tender. I cooked for 15 minutes.

Now prepare the glaze:

Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for app. 6-8 minutes until reduced to half the original volume. Remove from the heat and stir in the honey, garlic powder, and salt. Allow the sauce to cool while the chicken finishes cooking.

After Chicken and Brussels have baked for about 15 minutes, switch to broil for app. 2-4 minutes . Be careful not to burn up brussels sprouts, just check on it after 2 minutes and then again. Remove chicken sheet pan from oven, drizzle with the balsamic glaze and a little cracked black pepper and serve. I served over rice and it was just perfect.

*This should serve 3-4 people nicely especially with the rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

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