sheet pan

Sheet-Pan Pork Chops and Brussels Sprouts

by Anne Maxfield on October 28, 2019

When a pork chop fell out of the freezer, I took it as a hint that it was wanting to be dinner. It helped that this recipe was an easy way to get pork and veg on the table. Serves 4:

  • ½ tablespoon dark brown sugar
  • 1 teaspoon kosher salt, more as needed
  • 1 teaspoon whole cumin seeds
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper, more as needed
  • ¼ teaspoon crushed red-pepper flakes, or to taste
  • 2 cloves garlic, grated or minced
  • 2 large bone-in pork chops, about 1 1/2 inches thick (about 1 3/4 pounds total)
  • 1 pound Brussels sprouts, trimmed and halved through the stem
  • ¼ cup whole sage leaves
  • 2 tablespoons olive oil
  • Lemon wedges, for serving

In a large bowl, combine brown sugar, salt, cumin seeds, ground cumin, black pepper, red-pepper flakes and garlic until mixture resembles wet sand.

Smear mixture all over pork and let sit at room temperature for at least 20 minutes or refrigerate, covered, up to 24 hours.

Heat oven to 450°. In a bowl, toss Brussels sprouts and sage leaves with oil and sprinkle with salt and pepper. Spread out on one side of a rimmed baking sheet. Add the pork to the other side of the sheet and place in the oven.

Roast pork chops and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir and continue roasting until the pork is cooked through (135° for medium-rare) and the sprouts are browned and tender, 5 to 10 minutes more. Let pork rest 5 minutes before slicing off the bone as you would a steak. Serve together, with lemon wedges and enjoy!

My verdict: This ended up being a week where the sheet pans got a good workout. Like the chicken recipe, the ease of cooking like this makes it a winner. I had some potatoes that I’d cooked, so I tossed them in the oil and added them to the sheet pan.

My only tweak to this might be to use fewer cumin seeds and increase the ground cumin. It seemed like a lot of seeds, but to be honest, I only cooked one giant pork chop, so the ratio of cumin seeds to pork might have been too high to begin with.

Any vegetable that takes well to roasting would be good if Brussels sprouts aren’t your thing. And I’m sure that lamb chops would do nicely instead of pork, but watch the time, as they generally run smaller.

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The Trendiest Sheet Pan Chicken

by Anne Maxfield on October 14, 2019

This sheet pan chicken recipe is supposed to be the most popular recipe on the NY Times Cooking site, and it looked good, so we had to give it a try. Serves 4:

The Trendiest Sheet Pan Chicken

  • 3 ½ pounds bone-in, skin-on chicken parts
  • 1 teaspoon ground turmeric
  • 6 tablespoons olive oil
  • Salt and ground pepper
  • ½ cup white wine vinegar
  • 1 ½ cups green Castelvetrano olives, crushed and pitted
  • 2 garlic cloves, finely grated
  • 1 cup parsley, tender leaves and stems, chopped

Heat oven to 450°. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.

Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.

While the chicken is cooking, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.

Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.

Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and turn into a sauce. Pour olive mixture over the chicken, serve and enjoy!

My verdict: I think Frank liked this better than I did. It might be because for once, I cooked him a breast and kept the thighs to myself. Both were crispy skinned and tender inside, so I would definitely use this technique to make chicken anytime.

However, the next time I make the recipe, I’ll deglaze the sheet pan on the stove over heat.  I didn’t like the sauce being cold and while I love garlic, the raw garlic overpowered the dish (true confession, I have great garlic from our CSA and it’s very pungent, but I only used 1 good sized clove).

The other thing missing IMHO was a little acid, so maybe a squirt of lemon in the sauce at the end.

And if I’m being hyper-critical, the olives were good, but a little subtle. Maybe a mix of black and green would pop more.

And, on another note, use a sturdy sheet pan so it doesn’t warp and be prepared to do some serious oven cleaning afterward.

Have you tried this? What did you think?

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Accidental Locavore Sheet Pan ChickenThis sheet pan chicken dinner came about because I was stuck in the house on a snowy day, and come across a recipe (this from the NY Times Cooking) for something that sounds perfect for dinner and…

I had all the ingredients!!

Bonus points because it all got prepped in the time it took to thaw out the chicken thighs and clean off a car.

Sheet Pan Chicken with Potatoes, Arugula and Garlic Yogurt Sauce

  • 1 ½ pounds chicken thighs and drumsticks
  • 1 ¼ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
  • 2 ½ teaspoons kosher salt, more as needed
  • ½ teaspoon black pepper, more as needed
  • 2 tablespoons harissa (or to taste)
  • ½ teaspoon ground cumin
  • 4 ½ tablespoons olive oil, more as needed
  • 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
  • ½ teaspoon lemon zest (from 1/2 lemon)
  • ⅓ cup plain yogurt (do not use Greek yogurt)
  • 1 small garlic clove
  • 2 ounces baby arugula
  • Chopped fresh dill, as needed
  • Lemon juice, as needed

Accidental Locavore Chicken Sheet Pan MakingsCombine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.

Heat oven to 425°. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.

To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice, serve and enjoy!

Accidental Locavore Sheet Pan ChickenMy verdict: Like I said in the intro, miraculously all the ingredients were in the house! I did all the prep and made the yogurt sauce (adding about ½ teaspoon of lemon juice) while the thighs were thawing. Then, all I needed to do was pop it on a sheet pan (which I’ve taken to lining with parchment to make cleaning up easier) and bake it.

It was delicious! The potatoes were amazing, and the chicken was great! We’ll definitely be having this again.

A few comments from readers who had made it, taught me to keep the potatoes on the outside perimeter to help them crisp and try to put the leeks under the chicken and potatoes so they wouldn’t singe. Both worked well. The next time, I might slice the leeks a little thicker, it wouldn’t hurt the cooking time, and there would be less chance of singeing them.

The third helpful comment was to put the arugula on the plates and then plate the chicken and potatoes on top, so the arugula doesn’t get too warm and wilted. Also, a good idea.

If you’re not a fan of spicy food, you might want to go easy on the harissa. My favorite brand is spicy and flavorful, but not killer.

The dill is probably optional, if you have it great, if not cilantro might even be better. I added lemon juice to the yogurt, so went a little easy with it on the chicken.

You’ve got lots of options here and any of them will make an easy, tasty dinner.

 

 

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Sheet Pan Chicken, Chickpeas and Fennel

by Anne Maxfield on October 30, 2017

Accidental Locavore Chicken and Chickpeas RoastedChicken sheet pan dinners always look like a great idea.

Can we all agree on a few things?

  1. Sheet pan dinners are trendy.
  2. They look good in photos.
  3. It’s a good way to get food on the table simply and easily.
  4. And you’ll spend the rest of the night trying to scrub all that baked-on stuff off the sheet pan!

I’m as easily conned as the next person and have been crazy busy lately, so this chicken recipe on the NY Times Cooking site, looked like a winner. Give yourself some time to let it marinate. Serves 4.

Chicken, chickpeas and fennel recipe

  • 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs
  • Salt and pepper
  • 1 ½cups full-fat Greek yogurt, divided
  • 5 tablespoons fresh lemon juice, divided
  • 2 teaspoons ground turmeric, divided
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 tablespoon fennel seed
  • 1 teaspoon ground cumin
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • ½cup mint or cilantro leaves, torn

Season chicken parts with salt and pepper.

Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.

Place oven rack on the top third of the oven and heat to 425°.

Accidental Locavore Chicken and Chickpeas TossedCombine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.

Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.

Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.

Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.

Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce and enjoy!

Accidental Locavore Chicken and Chickpeas PlatedMy verdict: Winner, winner, sheet pan dinner!

Since I didn’t feel like cleaning for days, as you can see by the photos, a simple piece of parchment paper, lining the pan, made the clean-up a snap.

I tossed some fennel with the chickpeas and roasted it—it was wonderful, tender and silky.

The chickpeas were a bit of a disappointment. They were chickpeas I had soaked, cooked and frozen. Rather than get crispy like the original recipe said, they were a little tough. I don’t know if canned chickpeas would work better in this case, but it would be worth a try. What might be even better would be to cube up some potatoes and roast them instead of the chickpeas.

We also really liked the contrast the “lemony onions” gave to the dish. I used up all the Greek yogurt I had on the marinade and forgot to buy more, but a few tablespoons of labne, worked just as well and made a good sauce.

 

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