sheet pan supper

​The January 2018 issue of Southern Living Magazine had a beautiful looking dish called sweet-and-spicy sheet pan chicken with cauliflower and carrots. It sat on a bed of couscous and had these gorgeous roasted vegetables sitting alongside the roasted chicken breast.

​The ingredients were pantry staples and required fresh vegetables such as cauliflower, carrots, medium red onion, red seedless grapes, lemons and fresh parsley. They only unusual ingredient was smoked paprika. The recipe required 1-1/2 teaspoons. However, since I didn’t know how this recipe would be received by me and my husband, I opted for a substitute. The website I used suggested a 2:1 ratio of either paprika or chili powder and cumin. As I didn’t want the seasoning to be too spicy, I opted for 1/2 teaspoon each of paprika, chili powder and cumin. There’s also 3/4 teaspoon of cayenne pepper in the seasoning. Active time on this recipe is 30 minutes with an overall time of 1 hour 20 minutes from start to finish.
 
My husband and I both agree that this was a tasty and moist dish. Bell & Evans chicken is the absolute best poultry I’ve had. Though the recipe called for 4-10 ounce bone-in, skin-on chicken, I selected a package of four split chicken breasts, about four pounds. This made more than enough for my husband and I with leftovers for another night. The chicken juices permeated the veggies making them tender and delicious. The dish could have used a bit more spice so I will invest in smoked paprika. The gravy made to accompany the dish was wonderful accent against the vegetables.
 
I was able to prepare this dish ahead and just place in the refrigerator until it was time to bake. I’ll definitely add this to my meal rotation. A little bit of work before hand, but everything is cooked on one rimmed baking sheet. This method of cooking makes for an easy weeknight meal.