BAKING SHEET FOR CHICKEN RECIPES

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MEDITERRANEAN CHICKEN SHEET PAN DINNER RECIPE | ALLRECIPES



Mediterranean Chicken Sheet Pan Dinner Recipe | Allrecipes image

Bold flavors and colors combine on one sheet pan for a simple yet impressive dinner. Bonus is the minimal cleanup!

Provided by Soup Loving Nicole

Categories     Meat and Poultry    Chicken    Chicken Thigh Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 16

¼ cup extra-virgin olive oil
lemon, juiced
2 tablespoons balsamic vinegar
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
4 chicken thighs with skin
1 small red onion, sliced into petals
8 mini bell peppers, halved lengthwise and seeded
1 pound baby potatoes, halved
1 lemon, sliced
¼ cup crumbled feta cheese
¼ cup fresh parsley, chopped
8 pitted kalamata olives

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
  • Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
  • Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
  • Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

Nutrition Facts : Calories 533.1 calories, CarbohydrateContent 41.3 g, CholesterolContent 84.9 mg, FatContent 32.4 g, FiberContent 6.9 g, ProteinContent 23 g, SaturatedFatContent 8 g, SodiumContent 1112.8 mg, SugarContent 3.5 g

MEAL-PREP SHEET-PAN CHICKEN THIGHS RECIPE | EATINGWELL



Meal-Prep Sheet-Pan Chicken Thighs Recipe | EatingWell image

Cook up six servings of chicken at once with this quick and easy meal-prep recipe: you'll have recipe-ready cooked chicken in the fridge for throw-together lunches and dinners throughout the week. This simple sheet-pan chicken thigh recipe gets an easy burst of flavor from dried oregano and a clove of garlic.

Provided by Katie Webster

Categories     5-Ingredient Chicken Recipes

Total Time 35 minutes

Number Of Ingredients 5

1?¾ pounds boneless, skinless chicken thighs, trimmed
2 teaspoons extra-virgin olive oil
1 large clove garlic, minced
1 teaspoon kosher salt
1 teaspoon dried oregano

Steps:

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Place chicken in a large bowl. Add oil, garlic, salt and oregano; toss until well coated. Arrange the chicken on the prepared pan. Roast until cooked through, 18 to 22 minutes.

Nutrition Facts : Calories 206.1 calories, CarbohydrateContent 0.3 g, CholesterolContent 88.1 mg, FatContent 11.1 g, FiberContent 0.1 g, ProteinContent 24.5 g, SaturatedFatContent 2.9 g, SodiumContent 393.5 mg

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SHEET-PAN LEMON GARLIC CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. —Andrea Potischman, Menlo Park, California
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Reviews 4.6
Total Time 60 minutes
Category Dinner
Calories 483 calories per serving
  • Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
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