A Hearty Winter Sheet Pan Dinner

I always like the idea of the sheet pan dinner than I actually like making them. Mostly because I usually look at the amount of food I’ve prepared and then look at my sheet pan and think “where are they getting their apparently GIANT cooking sheets from?!” I usually end up needed to use both of my cookie sheets and inevitably one cooks better than the other. So, I was excited about this recipe for it to call for a 13×9 pan. Brilliant! It called for me to stir every 10 minutes while cooking to avoid burning but I could do that if it meant only one pan for me to clean at the end of everything!

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This is a hearty meal and actually made me 5 decent sized portions for the week so I am a fan. I did use dried rosemary as I loathe buying the fresh at Publix since the only way to buy the expensive fresh rosemary is buy a lot more than I need (it comes in a pre-packaged item) and end up tossing the rest since I don’t have anything to use it in before it goes bad. So, I used dried and actually think I did the conversion right for once! I also liked the addition of red peppers and onions to the dish – adds some great crunch in the dish to balance out the chicken and potatoes. I think this is a great winter dish so will fit nicely on people’s menus right now!

Rosemary Roasted Chicken & Potatoes [original recipe]

Ingredients:
1 medium pepper, cut into strips
1/2 medium red onion, cut into strips
4 medium potatoes, scrubbed and cut into wedges
6 cloves of garlic, peeled and smashed
3 chicken breasts, cut into even strips
4 tablespoons olive oil
2 sprigs of fresh rosemary, chopped (or 1 tsp. dried)
Salt and pepper, to taste

Directions

  1. Heat your oven to 375 degrees F, and line a baking pan (9 inch by 13 inch) with parchment.
  2. Chop all your veggies and the chicken, and place them in the baking pan.
  3. Cover with the garlic, oil, sea salt, pepper, and rosemary. Toss until well coated. [Note: I actually did this in a bowl before putting everything in the pan – I think this worked better]
  4. Roast for 45 minutes, until the chicken and potatoes are cooked through. Stir every 10-12 minutes to make sure nothing burns.
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