![]() ![]() Season each chicken thigh with sea salt, black pepper, oregano, and garlic powder.Sea salt and freshly ground black pepper.SERVES: 4 PREP: 15 min COOK: 50 min Ingredients If you want more of a pasta-like experience, you could also serve this over roasted spaghetti squash or any other type of Paleo noodles, but it’s very tasty all on its own and great for an easy lunch or a light dinner. Most stores will have at least one or two brands without a lot of added junk (check the cans if you can’t find it in the bottled sauces), but bear in mind that they probably won’t be the cheapest ones. Add a few zucchini to the same pan, and you’ve got dinner all ready to go.įor the tomato sauce, you could make your own – it’s not that hard if you’re not going for Italian-grandmother levels of authenticity, and it makes the whole house smell great – or go brand-hunting for something reasonably close to Paleo. Enjoy.What do you do with tomato sauce if you’re not going to put it on pasta? There are all kinds of options, but one of them is to bake chicken in it: the chicken stays tender, and the flavor of the tomatoes penetrates all through the meat. Top with the remaining lemon garlic herb blend. Serve right from the sheet pan or transfer to a serving dish.If at any point during the cooking anything begins to brown more than you'd like, you can always tent loosely with aluminum foil.If you'd like, you can then put the pan under the broiler for for 2-3 minutes, or until caramelized and slightly charred. You want to check that the largest piece of chicken reaches an internal temperature of 165º F*. Bake on center rack of oven chicken skin is crisped and lightly browned and vegetables are tender.Arrange the chicken on top with skin side up, place lemon slices on top, if you'd like. Toss together well and pour onto a baking sheet. In a large mixing bowl add the chicken and veggies, along with half of the lemon, garlic herb blend.In a small bowl mix together the olive oil, garlic, lemon juice and salt and pepper.Half the brussels sprouts and dice the butternut squash (or prep any veggies you are using).I hope that these types of recipes give you the space to feel inspired and creative and even more, I hope you feel empowered to be in the kitchen. If you have a whole chicken, break it down into parts, 2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs trimmed, from a small bird, these could easily be swapped in for the chicken thighs.Īs usual, I am giving you guys the base recipe, a formula and a foundation and I am giving you the permission to get wild and have fun. Try a whole grain mustard blended in or maybe try lime juice instead of lemon and mix in some chili powder. The simple herb blend brings a lemon garlic flavor, but after you’ve made this recipe once, I hope you will feel inspired to get creative here too. Go with the best the season has to offer and of course, your family’s favorites. Here we went with Brussels sprouts and butternut squash, two of our personal favorites – but you can also use cabbage, green beans, squash, peppers, onions or shallots, broccoli, cauliflower, potatoes (white or sweet), zucchini, carrots, etc. This recipe is highly versatile, you change out the veggies depending on the season and your family’s preferences. With a trusty sheet pan, just a few pantry staples and your favorite in season produce in just about 30 minutes of cooking, you can have a hearty, tasty dinner on the table any night of the week. These versatile meals are easy to customize for even the pickiest of eaters. Sheet pan dinners are the ultimate in one-pan meals. Swap out the veggies, try a different herb and spice blend. This Sheet Pan Roast Chicken and Veggies Dinner is extremely simple to toss together, it’s ready in just about 30 minutes and you can easily adjust the recipe’s ingredients to your personal favorites. ![]()
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