SHEET-PAN LEMON GARLIC CHICKEN
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 483 calories, Fat 29g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
NORTH AFRICAN CHICKEN AND CHICKPEAS SHEET PAN DINNER
Lemony chicken, creamy chickpeas and exotic spices come together in this simple sheet pan dinner. Make sure to spoon up the juices on the bottom of the pan for the perfect sauce to complete this meal.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the top third of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with parchment paper.
- Lay the lemon slices in an even layer on one side of the baking sheet. Place the chicken thighs skin-side up on top of the lemon slices and brush with 1 tablespoon olive oil. Sprinkle the chicken thighs with berbere, chili powder, ground cumin, and some salt and pepper. Place the carrots in the center of the baking sheet (leaving an empty space on the other side) and drizzle with 1 tablespoon olive oil, the za'atar and some salt. Toss to coat and top with the whole cinnamon stick.
- Roast until the carrots are almost completely tender and the chicken thighs are crispy on top and almost cooked through, 40 minutes. Remove the baking sheet from the oven and add the chickpeas to empty space, tossing with the remaining 1 tablespoon olive oil and some salt and pepper; spread into an even layer.
- Roast until the chicken has brown, crisp skin and reads an internal temperature of 160 degrees F, the carrots are completely tender and browned in spots, and the chickpeas are warmed through, about 5 minutes more. Discard cinnamon stick. Divide the chicken and vegetables between two plates and serve with the pan juices drizzled over.
SHEET-PAN CHICKEN CURRY DINNER
This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.
Nutrition Facts : Calories 409 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 686mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
LEMON CHICKPEA CHICKEN SHEET PAN DINNER
This simple supper is low in ingredients but high in flavor, thanks to Betty Crocker™ Lemon Garlic Sheet Pan Dinner Starter! Packed with colorful fresh ingredients and easy, approachable chicken breasts, this lemon chicken sheet pan sensation is sure to end up on your quick weeknight recipe rotation.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line 18x13-inch rimmed sheet pan with cooking parchment paper. In medium bowl, mix oil and seasoning mix (from box); transfer 2 tablespoons of the mixture to large bowl. Add chicken to large bowl; turn to coat. Place chicken in pan. Roast 20 minutes.
- Add chickpeas and bell pepper to medium bowl; toss to coat, and set aside. Add chickpea mixture to pan. Roast 6 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and chickpeas and peppers are hot.
- Stir spinach into vegetable mixture in pan. Return pan to oven; roast 1 to 2 minutes longer or until spinach wilts slightly.
- Drizzle with sauce (from box).
Nutrition Facts : Calories 490, Carbohydrate 26 g, Cholesterol 105 mg, Fat 4, Fiber 6 g, Protein 44 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 6 g, TransFat 0 g
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