Chicken · Main Dish · Vegetables

Golden Sheet Pan Supper

Golden Sheet Pan Supper

I do love my sheet pan suppers! They’re so quick and easy, and there are endless variations you can come up with for seasonings. Having named one of my sheet pan suppers “Silvery”, I thought it would be fun to have a golden one as well. With so many vegetables, this sheet pan supper is both very filling and very healthy. And it’s delicious! 

I am quite fond of Oliva‘s fused olive oils and flavored balsamic vinegars. They’re quick and easy ways to add layers of flavor that otherwise might be difficult to achieve. In this instance, using lemon and grapefruit juices would add far too much liquid to the pan, and you wouldn’t get that nice roasted flavor. You could put juice in a pan and cook it to reduce the volume, but then it wouldn’t be a one-pan meal, would it? You could certainly substitute plain olive oil and white balsamic. You’d still have a delicious supper, but I think you’d be missing out on the full flavor.

If you happen to count the chicken in the photo, you’ll notice I’ve used eight thighs this time. That’s just how many came in the package, so we got to have some leftovers for the next day’s lunch. I’ve assumed six thighs while calculating the nutrition information. You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

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½ head cauliflower (about 1½ cups florets)

6 baby Yukon Gold potatoes (about 8 oz)

4 small golden beets

3 carrots

1 medium onion

1 Tbsp lemon fused olive oil

6 boneless, skinless chicken thighs

1 tsp coriander

½ tsp kosher salt

½ tsp freshly ground black pepper

½ tsp ground ginger

¼ tsp cinnamon

1 Tbsp grapefruit white balsamic vinegar

Preparation:

1.) Preheat oven to 425º F. Line a sheet pan with foil.

2.) Separate cauliflower into 1″ – 2″ florets; place on sheet pan. Chop potatoes, beets, and carrots into 1″ cubes; add to pan. Halve the onions vertically, then cut into ½” slices. Depending on the size of your onion, you might want to then cut the slices in half, too. Add them to the pan. Lightly brush the tops of the chicken thighs with the olive oil. Pour the rest of the oil over the vegetables, and toss to coat.

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3.) Add the chicken to the pan, and spread everything out into a single layer. Mix coriander through cinnamon in a small prep bowl, then sprinkle evenly over everything.

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4.) Drizzle the balsamic over all, pop the pan in the oven, and bake for 20 – 30 minutes, or until chicken is cooked through.

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Golden Sheet Pan Supper


Ingredients


½ head cauliflower (about 1½ cups florets)
6 baby Yukon Gold potatoes (about 8 oz)
4 small golden beets
3 carrots
1 medium onion
1 Tbsp lemon fused olive oil
6 boneless, skinless chicken thighs
1 tsp coriander
½ tsp kosher salt
½ tsp freshly ground black pepper
½ tsp ground ginger
¼ tsp cinnamon
1 Tbsp grapefruit white balsamic vinegar

Directions


1.) Preheat oven to 425º F. Line a sheet pan with foil.
2.) Separate cauliflower into 1″ – 2″ florets; place on sheet pan. Chop potatoes, beets, and carrots into 1″ cubes; add to pan. Halve the onions vertically, then cut into ½” slices. Depending on the size of your onion, you might want to then cut the slices in half, too. Add them to the pan. Lightly brush the tops of the chicken thighs with the olive oil. Pour the rest of the oil over the vegetables, and toss to coat.
3.) Add the chicken to the pan, and spread everything out into a single layer. Mix coriander through cinnamon in a small prep bowl, then sprinkle evenly over everything.
4.) Drizzle the balsamic over all, pop the pan in the oven, and bake for 20 – 30 minutes, or until chicken is cooked through.

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