Sheet Pan Suppers

Sheet pan suppers have become wildly popular, and for good reason.  Cooking everything on one pan not only makes it easy to get dinner on the table in a flash, but it also frees up time while everything bakes (multitaskers rejoice!), plus they are incredibly versatile!

Here are some tips for sheet pan success, along with one of our favorite recipes:

1.      Use a sturdy sheet pan, one that doesn’t warp in the oven (which can cause uneven cooking).

2.      Line your pan with foil or parchment to avoid sticking and to make cleanup easier.

3.      Don’t crowd the pan, otherwise your food will steam instead of bake.

4.      If you’re using ingredients with longer cook times (i.e. potatoes or root vegetables) cut those items into small pieces.  Leave quick cooking ingredients (like asparagus) whole so everything will cook evenly.

 5.      Be generous with seasonings and choose proteins (like chicken thighs) that will add flavor from the juices as they cook.

SHEET PAN SCALLION CHICKEN WITH BROCCOLI

This recipe takes sheet-pan chicken to a new level.  The marinade is a mash-up of mustard, miso, scallions, garlic, and ginger, which creates a zesty coating for skinless chicken thighs (see note below). Use bone-in thighs to keep the meat juicy, and roast the chicken alongside broccoli florets, which picks up the rich aromatics of the pan juices (baby Bok choy or cauliflower also works well here). Served over a bed of steamed rice, it’s a hearty (and quick) dinner! Got leftovers? Make chicken salad sandwiches for lunch the next day: simply pick the meat off the bones, chop the veggies, and mix it with some olive oil, lemon juice and chopped celery or fresh herbs.

NOTE: You can use boneless chicken thighs if you prefer, but watch cook time closely as they will cook quicker than bone-in.  Chicken breasts are an option as well (boneless/skinless), but make sure you pound them to ½” thickness for even cooking.

WHAT YOU NEED:

·   4 scallions, trimmed and finely chopped (about 1/2 cup), plus more for garnish

·   3 tablespoons Dijon mustard

·   3 tablespoons minced fresh ginger (from one 3-inch piece)

·   2 tablespoons minced garlic

·   1 tablespoon white miso paste (you can sub with a tablespoon of soy sauce)

·   2 teaspoons turbinado or brown sugar

·   Kosher salt and freshly ground black pepper

·   ½ cup canola or safflower oil

·   1 head broccoli, cut into large florets (or cauliflower, or baby Bok choy, halved lengthwise)

·   4-8 bone-in, skin-on chicken thighs, skin removed

·   Steamed rice, for serving

·   Lemon wedges, for serving

WHAT YOU DO:

Heat oven to 450 degrees F. Line a rimmed baking sheet with foil or parchment and set aside.

 In a small bowl, combine scallions, mustard, ginger, garlic, miso, sugar, ½ teaspoon salt, ½ teaspoon pepper and 6 tablespoons of the oil. Mix well. Cut broccoli into large florets and toss with remaining 2 tablespoons of oil.  Season with salt and pepper. 

 Season chicken thighs with salt and pepper, then rub scallion marinade generously over each piece (if you do this a bit ahead of time, 30 minutes or so, the chicken will become infused with the marinade). Place on prepared baking sheet and bake chicken for 10 minutes.  Remove pan from oven, add broccoli and spread in an even layer (if you have any marinade left over brush lightly over veggies). Continue roasting until chicken is cooked through and vegetables are tender and slightly charred, about 20-25 minutes.

 Serve chicken and vegetables over rice. Spoon pan juices over the chicken and garnish with scallions. Squeeze lemon wedges over chicken and veggies and enjoy!