Sheet Pan Paprika Chicken With Tomatoes And Parmesan Recipes

SHEET PAN PAPRIKA CHICKEN AND VEGETABLES

Steps:

• Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).
• Preheat oven to 425 degrees F.
• Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.
• Now, in a small bowl mix the spices together.
• Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies.
• To the remaining spice mixture, add the garlic, lemon juice and 3 tbsp extra virgin olive oil. Stir to combine into a paste. Coat the chicken with this paste on both sides and also underneath the skin (lift skin up and add spice paste, this is important for flavor).
• Nestle the chicken pieces in with the vegetables on the sheet pan.
• Roast in heated oven until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35 minutes or so). Enjoy! (see suggestions for what to serve with paprika chicken up in the post)

SHEET-PAN CHICKEN PARMESAN

Steps:

• Preheat oven to 400°. Lightly coat a 15x10x1-in. baking pan with cooking spray., In a shallow bowl, whisk egg. In a separate shallow bowl, stir together the next 5 ingredients. Dip chicken breast in egg; allow excess to drip off. Then dip in crumb mixture, patting to help coating adhere. Repeat with remaining chicken. Place chicken breasts in center third of baking pan. Spritz with cooking spray., Bake 10 minutes. Remove from oven. Spread broccoli in a single layer along both sides of sheet pan (if broccoli is frozen, break pieces apart). Return to oven; bake 10 minutes longer. Remove from oven., Preheat broiler. Spread marinara sauce over chicken; top with shredded cheese. Broil chicken and broccoli 3-4 in. from heat until cheese is golden brown and vegetables are tender, 3-5 minutes. If desired, sprinkle with basil.

SHEET-PAN PAPRIKA CHICKEN WITH POTATOES AND TURNIPS

Steps:

• In a medium bowl, combine oil, sweet paprika, tomato paste, 1 1/2 teaspoons salt, smoked paprika, 1/2 teaspoon pepper, cumin, lemon zest, and garlic.
• Place chicken on a quarter-size rimmed sheet pan (or use a regular rimmed sheet pan) and rub the chicken all over with the paprika mixture. Cover and let rest at least 30 minutes at room temperature or up to 24 hours in the refrigerator.
• Heat oven to 450 degrees. Toss potatoes, turnips, duck fat, 1/2 teaspoon salt and 1/4 teaspoon pepper together on a quarter-size rimmed sheet pan or a 9-by-13-inch pan.
• Slide both baking pans into the oven. Roast chicken until cooked through, 25 to 30 minutes. Roast vegetables, tossing after 15 minutes. When you remove the chicken from oven, turn up heat to 500 degrees and continue cooking the vegetables until they are golden brown, another 5 to 10 minutes longer. (Tent chicken with foil and let rest while vegetables finish cooking.)
• Place the chilled cucumber in a bowl and sprinkle with salt and herbs. Serve with chicken and vegetables, garnished with herbs. Pass the cucumbers and sour cream (if using) at the table.

SHEET PAN PARMESAN CHICKEN AND VEGGIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
• Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl.
• Place green beans, potato, bell pepper, broccoli, and garlic on the prepared sheet pan. Drizzle olive oil on top and sprinkle with 1/2 of the seasoning mix; toss to coat. Spread vegetables on one side of the pan.
• Place flour in a bowl. Place melted butter in a second bowl. Combine panko, 2/3 cup Parmesan cheese, and the remaining 1/2 of the seasoning mix in a third bowl.
• Remove any excess fat from chicken breasts and slice into 1 1/4 inch strips. Coat chicken strips in flour, then dredge in melted butter, and then dip in the Parmesan-panko mixture until heavily coated. Place on the empty half of the sheet pan and sprinkle with any remaining Parmesan-panko mixture, pressing onto the chicken.
• Bake in the preheated oven for 10 minutes. Remove from the oven, flip chicken strips, stir the veggies, and return to the oven. Bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
• While the chicken is baking, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce.
• Remove chicken and veggies from the oven. Toss veggies with remaining Parmesan cheese. Serve with dipping sauce.

BAKED PAPRIKA-PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
• Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
• Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA

Steps:

• Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
• Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
• Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
• Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
• Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.