Tag Archives: sheet-pan

Sheet-Pan Harissa and Orange Chicken with Chickpeas

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Look, I don’t make the rules, but I do make this chicken, and it’s a top contender for Best Chicken Recipe Alive. The marinade—harissa, honey, orange, warm spices—does all the heavy lifting while you do basically nothing except dirty one pan. Harissa, a North African spice, is the ringleader: smoky, fiery, and completely unwilling to be subtle (unless you use a mild version).

There’s something undeniably satisfying about a sheet-pan meal: the ease, the minimal cleanup, and the way flavors meld together on just one pan in the oven to create something so much more flavorful than the sum of its parts.

This recipe is a perfect example of this. It’s vibrant, bold, and aromatic from a flavorful marinade of harissa, fresh orange zest and juice, and warm spices, including cumin, coriander, turmeric, and ginger, which coats every element of the meal. It takes just a few minutes to prepare before cooking completely hands-off in the oven.

The spicy harissa balanced with the sweet orange juice and honey brings layers of heat and complexity to the dish. Bone-in, skin-on chicken thighs are ideal here, as they stay juicy and tender while the skin crisps up in the oven. Meanwhile, the chickpeas roast underneath the thighs, soaking up all the flavorful chicken juices as the chickpeas turn golden and slightly crispy on the edges.

Generously coating everything in the marinade creates this dish’s bold, bright flavor, which sets it apart from other basic weeknight sheet-pan chicken dinners. The addition of red onion and garlic further deepens the dish’s flavor, creating a meal that’s both comforting and exciting to eat.

Adaptability? You bet! You can adjust the spice level by choosing a mild or spicy harissa and using less or more as desired, swap chickpeas for small potato chunks or cauliflower, or even add a handful of olives for a briny punch.

Because the marinade is like liquid gold, you may want to add another can of chickpeas or serve over steamed rice to help sop up all that lusciousness.

Sheet-Pan Harissa and Orange Chicken with Chickpeas

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 1/2 lbs. bone-in, skin-on chicken thighs (about 8 chicken thighs)
  • 2 tsp. kosher salt, divided; for table salt use half as much by volume
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup homemade chicken stock
  • Zest of 2 oranges plus 1/2 cup freshly squeezed orange juice
  • 3 Tbsp. extra-virgin olive oil
  • 1 to 2 Tbsp. harissa paste, according to taste
  • 1 1/2 Tbsp. honey
  • 3 cloves garlic, minced or pressed
  • 2 Tbsp. chopped fresh cilantro, plus more for garnish
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 1 tsp. ground cumin
  • 1 lb. red onions (about 2 medium), thinly sliced
  • 1 15-oz. can chickpeas, drained and rinsed
  • 1 cup briny pitted olives (optional)

Directions

  1. Adjust oven rack to upper middle position and preheat oven to 425°F (220°C). Pat chicken dry with paper towels and season all over with 1 teaspoon salt and 1/4 teaspoon pepper; set aside.
  2. For the Marinade: In a large bowl whisk to combine stock, orange zest, orange juice, oil, 1 tablespoon harissa, honey, garlic, cilantro, coriander, turmeric, ginger, cumin, and remaining 1 teaspoon salt. Taste marinade and add up to 1 tablespoon more harissa if needed for desired heat level.
  3. To a rimmed baking sheet, add onions, chickpeas and olives (if using), pour half of marinade over top, and use hands or a large spoon to toss to coat and spread into an even layer.
  4. In bowl with remaining marinade, add chicken and use hands or a large spoon to thoroughly coat chicken with marinade. Place chicken, skin side up, on top of onions and chickpeas. Pour leftover marinade around the chicken in the sheet-pan. Roast until onions are tender, chicken skin is browned and crispy, and a thermometer inserted into thickest part of chicken registers 175°F, about 40-45 minutes.
  5. Garnish chicken and chickpeas with cilantro and serve immediately.

http://www.lynnandruss.com

Adapted from a recipe by Nargisse Benkabbou for Serious Eats

Sheet-Pan Sausages and Brussels Sprouts with Honey Mustard

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This hearty pan of sticky, honey mustard-glazed sausages, Brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals. As the sausages roast, they yield a delicious fat that coats and seasons the caramelized vegetables. Use any fresh sausage you like, as long as it pairs well with the honey mustard. Feel free to substitute or add other vegetables like red onion, squash, cherry tomatoes, broccoli, carrots or cabbage. The mustard seeds and nuts provide texture and crunch, but leave them out if you prefer.

Our potatoes may look charred in the photo, but they were actually baby purple spuds that hold their deep coloring all the way through. As mentioned, you can substitute, or add vegetables that appeal to your own preferences.

As many other reviewers noted, they would double the honey mustard mix to fully coat all of the ingredients. We agree. An increase by half to 1 1/2 pounds of sausage could be beneficial especially for those meat-centric foodies. We also served additional Dijon mustard on the side.

Sheet-Pan Sausages and Brussels Sprouts with Honey Mustard

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. fresh sausage, such as sweet or hot Italian, or bratwurst
  • 1 lb. Brussels sprouts, trimmed and halved lengthwise
  • 1 lb. small potatoes, like baby Yukon gold, purple or red potatoes, halved
  • 2 Tbsp. extra-virgin olive oil, plus more as needed
  • Kosher salt and black pepper
  • 4 tsp. honey
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. yellow mustard seeds (optional)
  • ¼ cup almonds or walnuts, chopped (optional)

Directions

  1. Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
  2. Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
  3. Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
  4. Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.

http://www.lynnandruss.com

Recipe by Ali Slagle for NYTimes Cooking

Sheet-Pan Chicken Thighs with Spicy Corn

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Another winner, sheet-pan dinner. The spicy, salty jalapeño brine balances sweet corn kernels, which roast on a sheet pan alongside chicken thighs in this simple, summery weeknight meal. The chicken, marinated with basil, garlic and a little mayonnaise, stays juicy even after a brief stint under the broiler.

You can serve this hot from the oven or at room temperature — it’s equally good each way — and cold leftovers are excellent piled onto lettuce or avocado for a salad the next day. BINGO!

It is required that you marinate the chicken in a mayo mixture for at least 30 minutes, and up to six hours. Ours marinated for three hours, so keep this in mind when planning to make this dish. We had two ears of corn already previously heated, plus two more fresh cobs, and just sliced off the kernels from all four and mixed them together.

Sheet-Pan Chicken Thighs with Spicy Corn

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 lbs. boneless, skinless chicken thighs
  • 1 ¾ tsp. fine sea or table salt, divided
  • 2 Tbsp. mayonnaise
  • ¼ cup finely chopped basil, plus more for garnish
  • 2 garlic cloves, finely grated or minced
  • â…“ cup chopped pickled jalapeños, plus brine from the jar
  • 4 cups fresh or frozen corn kernels (from about 4 ears)
  • 3 Tbsp. olive oil, plus more for drizzling
  • 5 scallions, thinly sliced
  • 1 jalapeño, sliced into rings
  • 1 lime, halved

Directions

  1. Season the chicken all over with ¾ teaspoon of salt. In a large bowl, stir together the mayonnaise, basil, garlic and 2 tablespoons jalapeño brine. Add the chicken to the marinade. Cover and refrigerate for 30 minutes and up to 6 hours.
  2. Heat oven to 425 degrees. In a medium bowl, toss together corn, pickled jalapeños, olive oil, remaining 1 teaspoon salt and half of the scallions (save remaining scallions for serving).
  3. Arrange the chicken on a baking sheet, spacing it out. Roast for 12 minutes. Spoon the corn mixture onto the empty parts of the baking sheet. Drizzle chicken and corn with oil. Continue to roast until the chicken is cooked through, 10 to 15 minutes longer, stirring the corn once while roasting. (Our chicken thighs were ready after 10 minutes.)
  4. Turn the broiler on high and broil the chicken and corn until golden brown in spots, 2 to 4 minutes (watch carefully so it doesn’t burn, though a little blistering is nice).
  5. Garnish chicken and corn with basil, remaining scallions and fresh jalapeño slices. Sprinkle with with lime juice. Serve hot or at room temperature.

http://www.lynnandruss.com

Adapted from a recipe by Melissa Clark for NYTimes Cooking