Sheet-Pan Chicken with Sourdough & Bacon

This Food and Wine cover recipe was basically my husband’s dream dinner. He LOVED it. What’s not to like… potatoes, crispy sourdough croutons, caramelized red onions, and bacon? The chicken was just a side note. 😉 Delicious.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I used boneless, skinless chicken thighs instead of whole chicken legs. We ate it with roasted CSA broccoli and Romanesco broccoli-cauliflower. Perfect!

I’m bringing my tasty sheet pan dinner to share at Angie’s Fiesta Friday #194 this week, co-hosted by Petra @Food Eat Love and Vanitha @Curry and Vanilla. Enjoy!

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Advertisements

Sheet Pan Roasted Chicken with Za’atar, Potatoes, & Greens

This sheet pan meal was a healthy and delicious weeknight dish. I especially loved that the kale was even wilted under a broiler on a sheet pan. The entire dish is made in one oven on two sheet pans- great.

This recipe was adapted from Martha Stewart Living. I used boneless, skinless chicken thighs instead of bone-in and adapted the cooking method.

Yield: Serves 4

  • 4 teaspoons za’atar
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • coarse salt and freshly ground pepper
  • 10 boneless, skinless (about 2.5 to 3 pounds) chicken thighs and drumsticks
  • 1 pound fingerling potatoes, cut in half lengthwise
  • 1 medium red onion, peeled, halved lengthwise, and cut into 1/2-inch wedges
  • 1 lemon, cut in half
  • 1 bunch (8 to 10 ounces) laminate or Tuscan kale (cut into 2-inch pieces), or baby kale, spinach, or arugula (about 4 packed cups)
  1. Preheat oven to 425 degrees, preferably on convection roast.
  2. In a small bowl, mix za’atar with 2 tablespoons oil and 2 teaspoons salt.
  3. Rub za’atar mixture all over chicken. Place on a rimmed baking sheet. Add lemon halves
  4. Toss onion wedges with 1 tablespoon oil; season with salt and pepper; add to baking sheet along with chicken pieces and lemon halves.
  5. Roast in the center of the oven until a thermometer inserted into thickest parts of chicken registers about 150 degrees, about 20 minutes, flipping half way through the cooking process.
  6. On a second parchment paper-lined, rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
  7. Roast simultaneously in the lower third of oven, stirring once, until starting to brown, about 20 minutes.
  8. Remove potatoes from the oven.
  9. Switch oven to broiler setting. (I put my oven on Convection-Broil-Max at 450 degrees.)
  10. Move baking sheet to upper third of oven; broil until chicken is browned, 2 to 3 minutes.
  11. Drizzle kale lightly with oil; season with salt and pepper. Scatter kale over chicken and broil until just wilted and thermometer inserted into thickest parts of chicken registers 165 degrees, 1 to 2 minutes more.
  12. Let cool slightly, then squeeze lemon halves over chicken.
  13. Remove kale to a platter, place chicken on top; toss remaining vegetables together and serve alongside.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Sheet Pan Turkey Meatballs with Roasted Harissa Chickpeas & Tomatoes

We have such a big adjustment- to life!- at the beginning of the school year. I feel like we’re always pressed for time… especially when it comes to preparing a family dinner. I have a few weeknight meals that I’d like to share that have helped us during crunch time. 🙂

This delicious sheet pan dinner was adapted from Bon Appétit, contributed by Claire Saffitz. I used ground turkey instead of ground chicken and halved the harissa to decrease the level of spiciness. We ate it with crusty bread. Spicy and Great!!

Yield: 4 Servings
  • 3 to 6 tablespoons jarred harissa paste, divided ( I used Trader Joe’s Harissa)
  • 1 large egg
  • ½ cup panko
  • 6 ounces feta in brine plus ¼ cup brine, cheese crumbled, divided (I used sheep’s milk feta)
  • â…” cup chopped parsley, divided
  • 6 tablespoons olive oil, divided
  • 3 garlic cloves, divided
  • 1 teaspoon coarse salt, plus more
  • freshly ground black pepper
  • 1 pound ground chicken or turkey
  • 1 pint mixed cherry or grape tomatoes, halved if large
  • 1 15-ounce can chickpeas, rinsed, drained
  • crusty bread, for serving, optional
  1. Place a rack in top of oven; preheat to 400°, preferably on convection roast.
  2. Taste your harissa. If it’s extremely spicy, cut quantities used in recipe in half (…which I did!).
  3. Using a fork, stir 1 egg, ½ cup panko, ¼ cup feta brine, half of crumbled feta, half of parsley, 2 T (or 4 T if not halved) harissa, and 2 T oil in a large bowl until egg is blended and mixture looks homogenous.
  4. Finely grate or push 2 garlic cloves through a garlic press into bowl, then add 1 teaspoon salt and several cranks of black pepper. Be pretty generous here; 10 cranks wouldn’t be too much! Stir again with a fork.
  5. Add ground meat to garlic and work with clean hands until the meat is totally intermingled with panko mixture. Work it enough so that you don’t see big distinct pieces of meat, but then stop. Overworking could lead to crumbly meatballs. The mixture will feel very soft and wet and look a bit shiny.
  6. Pour tomatoes and chickpeas into the center of a large rimmed baking sheet. Add 2 T oil and remaining 1 T (or 2 T if not halved) harissa. Season with a good pinch of salt and pepper. Using clean hands or a small spatula, toss everything together right on sheet until chickpeas and tomatoes are evenly coated.
  7. Next you’re going to form the meatballs, but don’t wash your hands if you used them—the coating of oil will prevent them from sticking to your palms. Roll ground meat mixture gently and loosely between your palms into about 14 to 16 golf ball-sized balls (it’s okay if the balls aren’t perfectly round; just try to make them about the same size). (I used a large cookie scoop and kept my hands clean.) Place on baking sheet, tucking them in and around chickpeas and tomatoes and spacing evenly apart.
  8. Bake meatballs on top rack until about halfway cooked through, 12–15 minutes. Remove from oven and take a look. The tomatoes should be starting to soften and burst, and the meatballs should look opaque and feel a bit springy to the touch. If not, bake a few minutes longer.
  9. Meanwhile, combine remaining 3 oz. feta, â…“ cup parsley, and 2 T oil in a small bowl, then grate or use a garlic press to add in the remaining garlic clove. Toss with fork to distribute. Turn on broiler (to high if your broiler has settings).
  10. Place baking sheet back on top rack if your broiler is on the top of your oven. Broil meatballs, rotating tray once or twice if they’re browning unevenly, until browned and fully cooked through, some tomatoes are lightly charred, and some chickpeas are crisp, 8–10 minutes.
  11. Let sit a few minutes, then sprinkle feta mixture over meatballs.

Note: Meatballs can be formed on baking sheet 1 day ahead. Cover with plastic wrap and chill.

I’m bringing my dish to share at Angie’s Fiesta Friday #190, co-hosted by Shinta @Carmel Tinted Life and Diann @Of Goats and Greens. Enjoy!

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Sheet Pan Chicken & Mushrooms with Parsley Sauce

This dish was a quick and special weeknight meal. The parsley sauce really made the dish fabulous. I loved the roasted lemon slices as well. We ate it with roasted potatoes and asparagus on the side. Eating it with a green salad and quinoa, suggested by the author, would also be lovely.

This recipe was adapted from Food and Wine, contributed by cookbook author Julia Turshen. I increased the amount of chicken, mushrooms, and garlic. Delicious!

Yield: Serves 4 to 6

  • 2 pounds skinless, boneless chicken thighs
 (I used 10 thighs)
  • coarse salt
  • freshly ground black pepper
  • 1/2 cup plus 2 tablespoons (for each sheet pan) extra-virgin olive oil
  • 1 1/2 pounds (24 oz) mixed mushrooms, such as shiitake and cremini, stemmed and halved if large
  • 1 lemon, thinly sliced, plus slices for garnish
  • 1/2 cup finely chopped parsley, plus more for garnish, as desired
  • 2 tablespoons red wine vinegar
  • 2 large garlic cloves, minced
  1. Preheat the oven to 450°, preferably on convection roast, and place a large rimmed baking sheet in the oven to heat. (I used 2 sheet pans but may try to use only one next time.)
  2. Season the chicken generously 
on both sides with salt and pepper.
  3. Drizzle 2 tablespoons of the olive oil onto each hot baking sheet.
  4. Arrange the chicken in a single layer on the hot sheet and roast for about 5 minutes, until the chicken begins to brown.
  5. In a medium bowl, toss the mushrooms and lemon slices with 2 tablespoons of the olive oil.
  6. Remove sheet pan(s) from the oven and flip the chicken thighs.
  7. Carefully scatter the mushrooms and lemon slices 
evenly around the chicken.
  8. Return the sheet pan(s) to the oven and roast for about 30 minutes, rotating the pan(s) halfway through, until the mushrooms 
and lemon are browned and the chicken is cooked through.
  9. Meanwhile, in a small bowl, mix the remaining 6 tablespoons of olive oil with the 1/2 cup of parsley, the vinegar and garlic. Season the sauce with salt.
  10. Transfer the chicken, mushrooms and lemon slices to a platter.
  11. Drizzle with some of the sauce and garnish with lemon and parsley. Serve, passing the remaining sauce at the table.

Two Years Ago:

Three Years Ago:

Four Years Ago:

Roasted Harissa Chicken over Scalloped Potatoes

I am in love with the idea of a sheet pan dinner. Harissa is another love. In other words, I had high expectations for this dish. Thankfully, it was a fabulous meal. In my house, a fighting-over-the-leftovers meal! 😉

This recipe was adapted from Grace Parisi, via Today Food. I left the skin on the potatoes and uniformly sliced them using a mandolin. I increased the garlic and used boneless, skinless chicken thighs and legs instead of bone-in, adjusting the cooking time accordingly.

We ate it with roasted pearl onions and zucchini as well as sautéed Swiss chard and beet greens with garlic and onions. Roasted acorn squash too. It would have been just as perfect with a green salad on the side. Wonderful.

I’m sharing this (almost) one-pan dish at Angie’s Fiesta Friday #139 this week, co-hosted by Antonia @ Zoale and Sandhya @ Indfused. Happy Weekend! Enjoy!

Yield: Serves 6

  • 2 pounds Yukon gold or Idaho potatoes, sliced 1/8-inch thick
  • 4 tablespoons extra-virgin olive oil, divided
  • coarse salt and freshly ground pepper
  • 2 tablespoons harissa
  • 1 teaspoon ground cumin
  • 4 cloves garlic
  • 10 boneless, skinless chicken thighs and/or legs (about 2 pounds)
  1. Preheat the oven to 425°, preferably on convection roast.
  2. Line the bottom of a large rimmed baking sheet or roasting pan with parchment.
  3. Using a mandolin, slice the potatoes 1/8-inch thick.
  4. In a medium bowl, toss the potatoes with 2 tablespoons of the oil and season with the salt and pepper.
  5. Arrange in an overlapping layer on the parchment. Place potatoes in the preheated oven for 15 minutes.
  6. In the same bowl, combine the harissa, cumin, garlic, 1 teaspoon salt and remaining 2 tablespoons oil.
  7. Arrange the chicken on a cutting board and make 2 partial slices in the top of each piece.
  8. Add the chicken to the bowl and rub with the harissa mixture, being sure to rub some into the cuts.
  9. Remove the potatoes from the oven and arrange the chicken over the top.
  10. Roast for an additional 25 minutes, or to an internal temperature of 165° on an instant–read thermometer.  Serve with a green salad or vegetables, as desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Broiled Salmon with Asparagus & Shiitake Mushrooms

This dish is a lovely single sheet pan dinner ready in under 30 minutes. Genius! The flavorful sauce was wonderful with the shiitakes and asparagus. This recipe was adapted from Martha Stewart Living. Simple and elegant.

Yield: Serves 4

  • 1/4 cup soy sauce (I used light soy sauce)
  • 3 tablespoons fresh lemon juice, plus wedges for serving
  • 3 tablespoons granulated sugar
  • 2 teaspoons finely grated peeled fresh ginger (from a 1-inch piece)
  • 1 bunch asparagus, trimmed and halved crosswise (about 1 to 1 1/2 pounds)
  • 12 ounces shiitake mushrooms, stems removed, halved if large
  • 3 tablespoons safflower or canola oil, plus more for drizzling
  • coarse salt and freshly ground pepper
  • 4 skinless wild salmon fillets (each about 5 ounces and 3/4 inch thick)
  • rice, for serving, optional

IMG_4161

  1. Preheat broiler with rack 4 inches from heating element.
  2. Stir together soy sauce, lemon juice, sugar, and ginger in a small bowl until sugar is dissolved.
  3. On a rimmed baking sheet, toss asparagus and mushrooms with oil, season lightly with salt and pepper, and spread in an even layer. Broil 5 minutes. Add soy-sauce mixture, stir to coat, and broil 3 minutes more.
  4. Add salmon, sprinkle with salt, and drizzle with oil and some sauce from pan. Broil 2 to 3 minutes more (for medium-rare). Serve, with lemon wedges, if desired.

One Year Ago:

Two Years Ago:

If you like this you may also like:

Roasted Chicken with Potatoes, Arugula, & Garlic Yogurt

I love the trend of making a complete meal on a single sheet-pan- absolute genius! This is a wonderful springtime version that has it all… (at least for me!) Chicken thighs, arugula, leeks, harissa, garlic yogurt, and potatoes (for my husband 🙂 ). A complete meal- including salad!

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used boneless skinless chicken thighs, Greek yogurt, and modified the plating as well as the cooking time. Easy & delicious!!

Yield: Serves 4 to 6

  • 1 ½ to 2 pounds boneless skinless chicken thighs (8-10 thighs)
  • 1 ¼ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
  • 2 ½ teaspoons kosher salt, more as needed
  • ½ teaspoon black pepper, more as needed
  • 2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
  • ½ teaspoon ground cumin
  • 4 ½ tablespoons extra-virgin olive oil, more as needed
  • 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
  • ½ teaspoon lemon zest (from 1/2 lemon)
  • â…“ cup plain yogurt (I used Greek yogurt)
  • 1 small garlic clove
  • 2 ounces baby arugula, or more, as desired
  • Chopped fresh dill, as needed
  • Lemon juice, as needed
  1. Combine chicken and potatoes in a large bowl. Season with salt and pepper.
  2. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
  3. Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
  4. Heat oven to 425 degrees (I used the convection roast setting). Arrange chicken and potatoes on a large rimmed baking sheet in a single layer making sure not to overcrowd the pan. Roast 15 minutes.
  5. Remove pan from the oven and toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 20 to 30 minutes longer.
  6. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
  7. To serve, scatter dill over the chicken and vegetables in the pan. Place a generous handful of arugula on each plate. Spoon chicken and vegetables over the arugula. Dollop yogurt sauce over the chicken. Drizzle with oil and lemon juice and serve. (I served each plate with lemon to squeeze over the top, as desired.)

IMG_3916

One Year Ago:

Two Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,027 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: