SHEET-PAN CHICKEN WITH CHICKPEAS, CUMIN AND TURMERI…
The yogurt marinade does two very important jobs in this sheet-pan chicken recipe. One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
Provided by Alison Roman
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season chicken parts with salt and pepper.
- Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
- Place oven rack on the top third of the oven and heat to 425 degrees.
- Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
- Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
- Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
- Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
- Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.
Nutrition Facts : @context http//schema.org, Calories 1108, UnsaturatedFatContent 36 grams, CarbohydrateContent 60 grams, FatContent 62 grams, FiberContent 16 grams, ProteinContent 78 grams, SaturatedFatContent 18 grams, SodiumContent 1896 milligrams, SugarContent 14 grams, TransFatContent 0 grams
SHRIMP AND ANDOUILLE SHEET PAN DINNER - SKINNYTASTE
Shrimp and Andouille Sheet Pan Dinner with broccoli, mushrooms, bell pepper, onion, and celery seasoned with Cajun spices for a light and easy sheet pan meal.
Provided by Gina
Categories Dinner
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400F.
- If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
- Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.
- Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into approximately 2-inch pieces.
- Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and smoked sausage.
- Drizzle 1 Tbsp olive oil over the sheet pan and season with 1 tsp Creole seasoning, the garlic powder, and the cayenne. Toss to coat, then spread in an even layer.
- Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.
- Add the shrimp and roast for another 5 to 10 minutes, or until it’s firm, opaque, and cooked through.
- To serve, zest the lemon and squeeze its juice over the roast.
- Serve with steamed rice if you’d like.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 374 kcal, CarbohydrateContent 18 g, ProteinContent 38 g, FatContent 18 g, SaturatedFatContent 3.5 g, CholesterolContent 189 mg, SodiumContent 1050.5 mg, FiberContent 6.5 g, SugarContent 6.5 g
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