LEMON HERB CHICKEN AND VEGETABLES SHEET PAN RECIPE

Hope we don't bore you all with these sheet pan meals but they really are so easy and best of all, cleanup is easy as well.  I'm becoming our sheet pan whisperer, ha.  Here's another:

Here are the ingredients, plus some salt and pepper to taste. 

And here the chicken, in this case 4 leg quarters.

Chop the onions, slice the zucchini, put the garlic cloves in whole, along with the cherry tomatoes.  Really at this point you could use any vegetable that you might enjoy.  Cut the lemon in half and thinly slice one half and use the other half for its juice.

Drizzle a little olive oil over the chicken, rub it around and put on salt and pepper to taste.

Whisk together 1/3 cup olive oil with the juice of half a lemon and toss to combine. 

Please all the vegetables evenly on a sheet pan and toss the rosemary thyme pieces (rosemary is from our porch plant) on top of all.  The oven should be preheating to 425 degrees.

Please the four chicken leg quarters on top of the vegetables.  Scatter the lemon slices around the chicken and veggies and place into the oven.  

Roast at 425 degrees for about 30 minutes, rotating at least once during cooking.  Cook until the internal temperature of the chicken is 165 degrees.  By this time the sweet potatoes should be done as well and the other veggies should be getting some nice color. 

Lemon rosemary garlic sheet pan chicken

Take it out, plate it up and enjoy!

Super easy, easy cleanup and it looks pretty nice on the plate as well. 

Enjoy!

SHRIMP BOIL SHEET PAN RECIPE

This sheet pan recipe comes from Tasty.co (we love those videos that we see everywhere on social media).  I changed it up just a bit.

When I made it a couple of weeks ago for dinner after work and it was ready when 2nd Man got home.  In the blast of a cold evening we both said this was like having a Summer dinner in Winter.

Ingredients after these step by step photos:

Sheet pan shrimp boil

Here are the ingredients...shrimp, Old Bay seasoning, corn, onion, red potatoes, garlic, Andouille sausage, butter, lemon, parsley.

Chopping the ingredients

Chop the onions, mince the garlic, shrimp should be peeled and deveined (I bought them already deveined, so I only had to peel them), slice the sausage, and cut the corn into pieces. 

Boiling red potatoes

Boil the potatoes for 7 minutes in water.

While they are boiling...

Butter, Old Bay, and garlic 

Melt the butter in the microwave, add the garlic and the Old Bay, stir and set aside.

Boiling corn and potatoes

After the seven minutes of boiling the potatoes, add the corn (and a little sugar, per Colleen's suggestion) and boil for three minutes longer.  What this does is par cook the two ingredients that would take the longest to cook.  At the end of the ten minutes total, take them off the heat and drain them...

Put them out onto the baking sheet and add the sausage, onions and shrimp.  Pour the butter sauce over all and toss to combine.

Bake in a 400 degree oven for about 15 minutes or until shrimp are pink and corn is tender.

Sprinkle with chopped parsley and a few squeezes of lemon and plate it up.  

Sheet pan shrimp boil with corn, potatoes and sausage

It's SO good and tastes just like the best shrimp boil you'd have in July or August, but instead of boiling a giant pot of water outside over the fire or grill, you can whip this up in about 30 minutes, prep to table, when you get home from work.  It also works well to prep everything the night before and then all you have to do the next day is make the sauce (you want it fresh) and toss it all together.

Ingredients:

• 1 lb of small red new potatoes
• 3 ears of corn, cut into pieces (3 or 4 each, depending on length of ear)
• 1 medium onion, chopped into chunks
• 1/4 cup unsalted butter, melted
• 5 cloves of garlic, minced
• 1 1/2 TBSP Old Bay seasoning
• 1 lb of shrimp, peeled and deveined
• 1 lb of Andouille sausage, sliced into pieces
• 2 TBSP chopped fresh parsley
• 1 lemon, cut into wedges

Enjoy!

CASHEW CHICKEN AND VEGETABLES SHEET PAN RECIPE

Here's a quick and easy sheet pan meal... 

Here are the sheet pan main ingredients. 

4 cups broccoli florets, 2 green bell peppers, 1 red bell pepper,  2 lbs boneless skinless breast cut into cubes, 1 cup cashews (plus a few extra for garnish).

Chop it all up into fairly uniform pieces, about 1 inch cubes.

Meanwhile, mix the sauce ingredients on the stovetop in a pan.  Soy sauce, hoisin sauce, brown sugar, sesame oil, cornstarch, garlic, ginger, brown sugar and water. 

Mix over medium low heat until simmering. Stir while this is heating so that you dissolve the cornstarch into the sauce.  Above is after it has heated and thickened a bit (the bits you see are the minced garlic and ginger).  Remove from heat and set aside.

Take the chicken pieces and mix with about 1/3 of the sauce mixture.  Turn to make sure coated.  Put it all in a single layer on a sheet pan.  Place into a preheated 425 degree oven.

Cook for 10 minutes.  

Remove from oven and add the broccoli, red and green bell pepper and the cashews to the pan.  Pour the remaining 2/3 of the reserved sauce over everything.

Sheet pan cashew chicken

Toss it all around to coat everything with the sauce and put the pan back in the oven.

Sheet pan cashew chicken and vegetables

Cook for an additional 10 to 12 minutes or until chicken is done.  Remove from oven and serve!

Cashew chicken and vegetables

We served it over rice of course and garnished with a few hand crushed cashews.  2nd Man said two or three times while eating "wow this is really good".  It's always nice to surprise him with some good food.

Ingredients:

For the Sauce

• 1/2 cup soy sauce
• 1/4 cup hoisin sauce
• 2  1/2 TBSP apple cider vinegar
• 3 TBSP brown sugar
• 1 TBSP toasted sesame oil
• 1 tsp minced ginger
• 3 cloves garlic, minced
• 2 TBSP cornstarch
• 1/2 cup water

For the chicken and vegetables

• 2 medium skinless boneless chicken breasts and/or thighs cut into 1" inch cubes
• Salt and black pepper, to taste of course
• 4 cups broccoli florets (about 1 head)
• 1 red bell pepper, cut into chunks
• 2 green bell pepper, cut into chunks
• 1 cup roasted cashews

I took leftovers to a friend and she said it was like something from a restaurant.  Aww, thanks!  Enjoy!

SHEET PAN HONEY MUSTARD CHICKEN AND VEGETABLES RECIPE

We (well, me especially) like to cook meals on sheet pans.  It's so easy, almost always just one pan, easy to put together and easy to clean up.  Here is another one I recently tried:

These are the ingredients.  Pretty easy to pull together.  

Mix the olive oil, the juice of ONE lemon (reserve the other one), minced garlic, and mustard into a dressing/marinade.  Preheat oven to 425 degrees.

Cut the potatoes and the larger Brussels sprouts in half and scatter on the sheet pan in an even layer. Forgot to mention, you can cover the bottom of the pan with foil or spray non stick spray if you'd like, our pan is very nonstick and the olive oil in the dressing works to keep things from sticking. 

Spread them evenly on the pan and sprinkle with salt, pepper (to taste) and about half the dressing mixture.  Roast in the oven for 10 minutes to give the potatoes a head start at cooking. 

Remove from the oven add the chicken breasts.  Pour the rest of the dressing mixture over the chicken breasts and place back in the oven.

Roast for about 25 minutes or until chicken is done.  You want the potatoes to be fork tender and of course the chicken needs to be to safe temperature.

Dish it up and serve!  Very yummy and of course, easy clean up!