Chicken Sheet Pan Dinner Recipes

Steps:

• Preheat the oven to 425 degrees F.
• For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.
• Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.
• Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes.
• Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.
• Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more.
• For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper.
• To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a sheet pan with nonstick spray.
• Prepare glaze by whisking 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon, garlic, oregano, and basil together in a small bowl. Season with salt and pepper.
• Place potatoes in a single layer on one half of the prepared sheet pan. Arrange chicken in a single layer on the other half. Drizzle remaining 1 tablespoon oil over the potatoes, then season both chicken and potatoes with salt and pepper. Spoon 1/2 of the glaze over the chicken breasts. Reserve remaining glaze.
• Roast in the center of the preheated oven for 20 minutes. Remove from the oven. Move the oven rack to the top shelf and turn on the broiler.
• Stir green beans and remaining glaze in with the potatoes and mix to combine.
• Return to the oven and broil until everything is caramelized and slightly charred, the potatoes are fork-tender, and the chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Combine chicken and vegetables in shallow dish. Add marinade; stir to evenly coat chicken and vegetables with marinade. Refrigerate 30 min. to marinate.
• Heat oven to 425°F. Cover rimmed baking sheet with foil; spray with cooking spray. Spread chicken mixture onto prepared baking sheet.
• Bake 35 to 40 min. or until chicken is done (165°F) and potatoes are tender.

Steps:

• Make Self-Saucing Chicken and Vegetables:.
• Preheat oven to 425 degrees. Place onion, garlic, cauliflower, peppers, thyme, and rosemary on a sheet pan. Drizzle with 2 tablespoons olive oil, toss to coat, and season generously with salt and pepper. Transfer to oven and roast, shaking pan once or twice to encourage even coloring, until vegetables are deeply golden and crisp, about 40 minutes. Remove sheet pan from oven and place chicken breasts on top of vegetables. Season both sides with salt and pepper, drizzle with remaining 1 tablespoon olive oil, and return to oven. Roast until chicken is just cooked through, about 15 minutes. Serve, with lemon wedges, if desired.
• Make Colorful Rice:.
• Combine rice, turmeric, cumin, 1 1/2 teaspoons salt, and 2 cups of water in a saucepan with a tight-fitting lid. Bring to a boil over high heat. Reduce to low, cover pot, and cook for an additional 35 minutes, until rice is tender. Remove from heat and let steam for an additional 5 minutes with the lid on. Uncover, fluff with a fork, toss with olive oil, and add cilantro. Season to taste with salt, and serve.

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.