Sheet Pan Chicken W Kale Butternut Squash Recipes

SPICY SHEET-PAN SAUSAGE AND SQUASH

Steps:

• Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into 1/2-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.
• When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.
• In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.

HORSERADISH CHICKEN, BUTTERNUT SQUASH, AND ZUCCHINI SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine butternut squash, fresh sage, Parmesan cheese, 2 tablespoons olive oil, and salt in a bowl. Toss until squash is completely coated and place on the right side of a large nonstick baking sheet (17 1/4 x 11 1/2-inches).
• Combine horseradish, Dijon mustard, onion powder, and garlic powder in a second bowl. Add chicken thighs and mix until well coated. Place chicken thighs in the center of the baking sheet.
• Slice zucchini into 16 equal size spears. Place spears on the left side of the baking sheet. In a small bowl mix 1 tablespoon olive oil and balsamic vinegar. Brush olive oil mixture on zucchini and sprinkle with garlic powder and black pepper.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SHEET-PAN CHICKEN WITH SQUASH AND DATES

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.
• While the mixture roasts, in a small bowl, whisk the remaining 1/4 cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.
• Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.

SHEET PAN CHICKEN W KALE & BUTTERNUT SQUASH

Steps:

• Place oven rack to upper middle position and heat oven to 475 degrees. Whisk oil, sage, honey, 3/4 tsp salt and 1/2 tsp pepper in bowl big enough for chicken until well combined.
• In second bowl, whisk yogurt, one minced garlic clove, water, orange zest, and 1 tbsp of oil mixture. Season w salt & pepper and set aside.
• Vigorously squeeze and massage kale with your hands in large bowl until leaves are uniformly darkened and slightly wilted, about 1 minute. Add squash, shallots, whole garlic cloves, and 1/4 oil mixture and toss to combine. Whisk paprika into remaining oil mixture, then add chicken to oil mixture and toss to coat.
• Spread vegetable mixture in single layer on rimmed baking sheet, then place chicken skin side up on top of vegetables. Roast until chicken registers 160 degrees, 25 to 35 minutes, rotating sheet halfway through roasting.