Sheet Pan Dinners

It's time to lay it all out -- in the pan. Cooking an entire meal on a single baking sheet is a great alternative to classic one-pot recipes. Not only does it allow the individual flavors of your proteins and side dishes to shine, it also guarantees the easiest cleanup ever. Try this streamlined approach to create an instantly impressive spread. Matt Elden Culinary Demonstrator at Johnson and Wales University shows us how to make a sheet pan dinner.

Sheet Pan Maple Mustard Chicken with Potatoes and Green Beans

Ingredients

1 pound baby red potatoes, sliced in half

¼ cup olive oil

Kosher salt and black pepper to taste

4 bone-in chicken thighs

1 pound green beans, cleaned

3 Tablespoons dijon mustard

3 Tablespoons maple syrup (use real if you can!)

Directions

  1. Preheat the oven to 400°F.
  2. Combine mustard and syrup in a small bowl, set aside.
  3. Toss potatoes and green beans in olive oil. Season liberally with salt and pepper.
  4. Place green beans and potatoes on the sheet pan in an even layer.
  5. Season chicken thighs with salt and pepper. Place on top of green beans and potatoes. Brush the chicken with maple mustard glaze.
  6. Bake until chicken reaches 165 degrees Fahrenheit, and the skin has become golden brown, about 35 minutes.

 

Sheet Pan Veggie Tacos

Ingredients

6-8 baby sweet potatoes (scrubbed well)

¼ cup olive oil

Kosher salt and black pepper to taste

1 red onion thinly sliced

1 bunch of kale, stalks removed and leaves roughly chopped

½ head of cauliflower, cut into small pieces

½ cup cherry tomatoes

1 cup sliced baby portabella mushrooms

1 Tablespoon cumin

1 Tablespoon garlic powder

1 teaspoon chili powder

To serve

1 tablespoon cilantro

salsa

tortillas
Optional: Cotija or goat cheese

Directions

  1. Preheat the oven to 400°F.
  2. Combine cumin, garlic powder, and chili powder in a small bowl.
  3. Cut sweet potatoes into roughly ¼ inch slices.
  4. In a large mixing bowl combine the kale, red onions, mushrooms, cauliflower and tomatoes. Drizzle with the olive oil, add spices, salt, and pepper then mix well to combine.
  5. Arrange everything on the sheet pan in an even layer.
  6. Roast until the potatoes are crispy on the outside and tender on the inside, about 35 minutes. Place tortillas in aluminum foil and warm in the oven for final 10 minutes of baking time.
  7. Garnish the pan with cilantro leaves and serve with salsa.