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As I’ve prepared a number of sheet-pan recipes, I see that they are all cooked at very high temperatures. Adjusting recipes for bone-in, skin-on breasts or other chicken parts, means adjusting the cooking procedure to partially roast the chicken before adding other ingredients and using a meat thermometer is essential to avoid overcooking. The recipe for Orange-Rosemary Roasted Chicken was found in the January/February issue of Southern Living Magazine. For the recipe you’ll need navel oranges, Yukon Gold potatoes, fresh rosemary, olive oil, kosher salt, black pepper, bone-in skin on thighs, white balsamic vinegar, honey, Kalamata or Castelvetrano olives, scallions and Parmesan cheese. The recipe called for chicken thighs, but I used split breasts. This recipe has an active time of 20 minutes; total time of 45 minutes. I roasted everything at once. Some of my ingredients got a little more charred than they should. However, the end result was a tasty chicken dish. As you ate, you could taste the sweetness of the orange, saltiness from the olives and Parmesan and then the aroma of the rosemary...delicious! My son-in-law found a recipe on the Southern Living Magazine website for Sweet & Spicy Sheet Pan Chicken with Cauliflower and Carrots. For this recipe you’ll need, honey, smoked paprika, cayenne pepper, black pepper, olive oil, kosher salt, bone-in, skin-on chicken breasts, red seedless grapes, lemons, fresh lemon juice, cornstarch, chicken stock, unsalted butter, couscous, almond slices along with the vegetables mentioned in the title. The recipe has a cook time of 35 to 40 minutes. I decided to start by roasting the chicken alone for 20 minutes then adding the veggies for the last 20 minutes. I monitored progress of the chicken before adding the vegetables. My method yielded moist and succulent chicken; perfectly tender vegetables accompanied by pearl couscous topped with delicate pan sauce. Another sheet pan wonder! The last sheet-pan recipe that I have to offer is from NYT Cooking, Sheet-Pan Paprika Chicken with Tomatoes and Parmesan. The recipe is from Melissa Clark and takes 45 minutes to prepare. This recipe is versatile in that you can use bone-in, skin-on chicken parts (breasts, drumsticks, thighs or a combination). Besides the tomatoes and Parmesan, you’ll also need extra-virgin olive oil, apple cider vinegar, garlic cloves, sweet paprika, Espelette pepper or smoked hot paprika, dried oregano, cherry tomatoes, poblano pepper or small green bell pepper, additional sweet bell peppers, grated Parmesan cheese and fresh parsley. I’m finding that partially roasting the chicken before adding the vegetables is the way to go with sheet pan meals. Perhaps it’s due to my preference for bone-in chicken, but I’ve been purchasing whole chicken breasts by Bell&Evans and they have been the largest chicken breasts I’ve seen! I’ve also taken to quartering the breasts so that they cook faster. This recipe was zesty! As I couldn’t find smoked hot paprika in my local food store, I purchased plain smoked paprika and added a pinch of cayenne pepper. The combination of spices along with the apple cider vinegar to heighten the flavors gave this dish tangy flavor. The peppers and tomatoes melded together creating luscious accompaniment to the chicken. Orange-Rosemary Roast Chicken By Marianne Williams Southern Living Magazine January/February 2021 Ingredients 2 medium navel oranges, divided 1 ½ pounds baby Yukon Gold potatoes, cut into ¾-inch-thick wedges ⅓ cup loosely packed fresh rosemary leaves, divided ¼ cup olive oil, divided 2 ¼ teaspoons kosher salt, divided ½ teaspoon black pepper, divided 6 (6- to 7-oz.) bone-in, skin-on chicken thighs 1 tablespoon white balsamic vinegar ¼ teaspoon honey ½ cup mixed Kalamata and Castelvetrano olives, pitted and cut into pieces ⅓ cup thinly sliced scallions 1 ounce Parmigiano-Reggiano cheese, shaved (about ½ cup) Directions
Sweet-and-Spicy Sheet Pan Chicken with Cauliflower and Carrots Recipe By Karen Rankin Southern Living Magazine, website Ingredients 1 1/2 tablespoons honey 1 1/2 teaspoons smoked paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon black pepper 4 tablespoons olive oil, divided 2 teaspoons kosher salt, divided 4 (10-oz.) bone-in, skin-on chicken breasts 1 medium (2-lb.) head cauliflower, cut into 1-inch florets 6 medium carrots, peeled and cut into 2-inch pieces 1 medium-size red onion, cut into 1⁄2-inch wedges 2 cups red seedless grapes 2 lemons, quartered 1 tablespoon fresh lemon juice (from 1 lemon) 1 tablespoon cornstarch 1 3/4 cups chicken stock, divided 3 tablespoons unsalted butter 1/4 cup chopped fresh flat-leaf parsley, divided 1 cup uncooked couscous 1/4 cup toasted almond slices Directions
Sheet-Pan Paprika Chicken with Tomatoes and Parmesan By Melissa Clark NYT Cooking Featured in: These Ingredients Deserve Your Attention. YIELD: 4 servings TIME: 45 minutes INGREDIENTS 3 pounds bone-in, skin-on chicken parts (breasts, drumsticks, thighs or a mix) Kosher salt 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 ½ tablespoons apple cider vinegar, plus more for serving 2 garlic cloves, finely grated 1 tablespoon sweet paprika 1 teaspoon Espelette pepper or smoked hot paprika (pimentón) 1 teaspoon dried oregano 1 pint cherry tomatoes (preferably different colors), halved 1 poblano chile or 1 small green bell pepper, thinly sliced 1 cup thinly sliced sweet bell peppers (red, yellow or orange) ⅓ cup grated Parmesan ¼ cup chopped fresh parsley, for serving Freshly ground black pepper PREPARATION
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