“What’s for dinner?” That question - asked daily for decades - almost always elicited the same response: a shrug of my shoulders and a cheerily expressed, “It’s a surprise!” Truth be told, what’s-for-dinner was often a surprise because planning dinner entailed calling an audible based on what was in the fridge, and how much time I had to make that fridge stuff into something delicious.
Enter Sheet Pan Suppers. Simple. Tasty. Healthy. And always surprising, because no two ever have to be the same! Combine chicken with whatever veggies you love - or have in the fridge. Toss in whatever herbs you’d like. And, if you cover the bottom of the sheet pan with parchment paper, clean up is Mary-Poppins-spit-spot-easy. Why didn’t someone think of this sooner?
WHAT’S IN IT
Avocado oil
Boneless organic chicken breasts, trimmed
Favorite veggie combinations in chunk size, including: fingerling potatoes, onions, carrots, broccoli, parsnips, sweet potatoes, cauliflower, bell peppers, squash, brussel sprouts mushrooms, asparagus, green beans, eggplant, fennel, rutabaga
Favorite herb combinations, cleaned and finely chopped, including: thyme, rosemary, parsley, chives, basil, savory, sage, oregano, mint
HOW TO MAKE IT
Preheat oven to 375°
Line a sheet pan with parchment paper. Place chicken breasts and veggies on parchment paper. Drizzle 3 tablespoons of avocado oil over ingredients. Sprinkle chicken and veggies with desired amount of salt, pepper and herbs.
Bake at 375° for 45 to 50 minutes until chicken is done (meat is white and juice is clear). Spoon any leftover pan drippings over chicken and serve.
NOTE: Root vegetables (turnips, carrots, potatoes, rutabaga, parsnips) take longer to bake than chicken and less dense veggies like cauliflower, broccoli, string beans, mushrooms. Be sure to bake the root vegetables on the sheet pan for ten or fifteen minutes before carefully taking the pan out of the oven, and adding chicken and additional veggies. Add additional baking time to that noted in #3.
Enjoy!
