5 Pioneer Woman Sheet Pan Meals // Frugal Fit Mom

 

Spatchcock Chicken Sheet Pan Supper



  1. Position an oven rack in the middle of the oven and preheat to 475 degrees F.
  2. In a small bowl, whisk together the oregano, thyme, 1/2 cup of the olive oil, the juice of 2 lemon halves and a pinch of salt and pepper. Set aside.
  3. Place a kitchen towel over the top of a cutting board. Place the chicken on the towel breast-side down and locate the backbone. With sharp kitchen shears, cut along one side of the spine followed by the other, then remove the backbone and discard or reserve for stock. Flip the chicken over and lay flat. Press down firmly with your hands on the center of the breast. The breastbone should pop and the chicken should sit relatively flat. Season the chicken all over with 2 tablespoons of salt and 2 teaspoons of pepper.
  4. Add remaining 2 tablespoons olive oil to a rimmed sheet pan and distribute evenly. Place the chicken skin-side up in the middle. Rub the chicken's skin with 3 tablespoons of the oil and herb mixture.
  5. Toss the potatoes with 3 tablespoons of the oil and herb mixture. Distribute the potatoes around the chicken on the sheet pan. Roast for 15 minutes, then lower the heat to 400 degrees F and continue roasting for 10 minutes.
  6. Meanwhile, toss the zucchini, cherry tomatoes and garlic in the remaining oil and herb mixture. Scatter around the sheet pan and roast until the chicken is totally cooked through, an additional 12 to 15 minutes. Transfer the chicken to a cutting board. Let it rest while you arrange the potatoes and vegetables on a platter.
  7. Separate the chicken into 6 pieces: 2 breasts with wing, 2 thighs and 2 legs. Arrange in the middle of the platter. Squeeze the remaining lemon halves over the platter and garnish with chopped parsley.

Sheet-Pan Curried Chicken

Ingredients

  • 1/2 c. 

    red curry paste

  • 1 

    heaping tablespoon packed dark brown sugar

  • 3 tbsp. 

    vegetable oil, plus more for the pan

  • 1 lb. 

    green beans, trimmed

  • 1 lb. 

    carrots, halved lengthwise and cut into 1 1/2-inch pieces

  • 2 1/2 tsp. 

    kosher salt

  • 12 

    skin-on chicken drumsticks

  • 1/3 c. 

    fresh cilantro, roughly chopped

  • Cooked white rice, for serving

  • Lime wedges, for serving (optional)

Directions

    1. 1Position a rack in the lower third of the oven and preheat to 425˚. Combine the curry paste, brown sugar and vegetable oil in a small bowl.
    2. 2Put the green beans and carrots in a large bowl and toss with a little less than half of the curry mixture and ½ teaspoon salt. Spread out on an oiled rimmed baking sheet.
    3. 3Add the chicken and 2 teaspoons salt to the empty bowl, add the remaining curry mixture and toss. Add to the pan, nestling the chicken in the vegetables.
    4. 4Roast until the vegetables are tender and a thermometer inserted into the chicken (without touching the bone!) registers 170˚, 40 to 45 minutes. Turn the vegetables and chicken halfway through cooking to prevent them from getting too dark on the bottom. Scrape the chicken, vegetables and any browned bits from the pan into a large serving dish and sprinkle with the cilantro. Serve with rice and lime wedges, if desired.

  • Sheet-Pan Gnocchi with Spicy Sausage and Peppers

  • Ingredients

    • 2 lb. 

      hot Italian sausage

    • 1 1/2 lb. 

      packaged gnocchi

    • 4 

      bell peppers (any color), cut into 1/2-inch-thick strips

    • 3 

      small red onions, thickly sliced

    • 1 

      head garlic, cloves smashed and peeled

    • 1 1/2 tsp. 

      dried oregano

    • 1 tsp. 

      kosher salt

    • 6 tbsp. 

      olive oil

    • 1/2 c. 

       grated pecorino cheese

    • 1/4 c. 

      chopped fresh parsley

    • Balsamic glaze, for dripping

    Directions

      1. 1Preheat the oven to 450 ̊. Line 2 rimmed baking sheets with foil. Cut the sausage into 1-inch pieces.
      2. 2Divide the sausage pieces, gnocchi, bell peppers, red onions and garlic between the 2 baking sheets. Sprinkle with the oregano and salt. Drizzle 3 tablespoons olive oil over each baking sheet and toss to coat the ingredients in the oil.
      3. 3Bake, switching the baking sheets halfway through, until the vegetables are tender and caramelized, the sausage is cooked through and the gnocchi is crisp and golden, 35 to 40 minutes.
      4. 4Sprinkle the pecorino and parsley over both baking sheets. Top each serving with a drizzle of balsamic glaze.

    • Chicken and Dressing Sheet Pan Supper

    • Ingredients

      • 1/2 loaf Ciabatta, Cut Into 1-inch Pieces
      • 4 c. Cornbread Chunks (use Your Favorite Recipe)
      • 1 whole Medium Red Onion, Cut Into Chunks
      • 3 stalks Celery, Sliced
      • 2 whole Carrots, Peeled And Cut Into Chunks
      • 1 1/2 tsp. Kosher Salt
      • 1 tsp. Black Pepper
      • 1/2 tsp. Ground Sage
      • 1/2 tsp. Ground Thyme
      • 8 whole Bone In Chicken Thighs
      • 1 whole Half-stick Land O Lakes® Salted Butter, Cut Into Small Pieces

      Directions

      • Preheat the oven to 425 degrees. Place the bread cubes, cornbread cubes, onion, celery, and carrots on a sheet pan. Toss together with your hands. Nestle the chicken thighs all around the pan, skin side up. Mix together the salt, pepper, sage, and thyme and sprinkle it all over the chicken, bread, and veggies. Dot the top with the butter.

        Place the pan in the oven for 15 minutes. Use a wooden spatula to stir the bread and veggies, mixing in the butter. Do not disturb the chicken. Return the pan to the oven and continue roasting for 25 to 30 minutes, until chicken is completely cooked.

        Remove the pan from the oven, stir the bread and veggies, and serve!

    • Ingredients

      • 1/2 loaf Ciabatta, Cut Into 1-inch Pieces
      • 4 c. Cornbread Chunks (use Your Favorite Recipe)
      • 1 whole Medium Red Onion, Cut Into Chunks
      • 3 stalks Celery, Sliced
      • 2 whole Carrots, Peeled And Cut Into Chunks
      • 1 1/2 tsp. Kosher Salt
      • 1 tsp. Black Pepper
      • 1/2 tsp. Ground Sage
      • 1/2 tsp. Ground Thyme
      • 8 whole Bone In Chicken Thighs
      • 1 whole Half-stick Land O Lakes® Salted Butter, Cut Into Small Pieces

      Directions

      • Preheat the oven to 425 degrees. Place the bread cubes, cornbread cubes, onion, celery, and carrots on a sheet pan. Toss together with your hands. Nestle the chicken thighs all around the pan, skin side up. Mix together the salt, pepper, sage, and thyme and sprinkle it all over the chicken, bread, and veggies. Dot the top with the butter.

        Place the pan in the oven for 15 minutes. Use a wooden spatula to stir the bread and veggies, mixing in the butter. Do not disturb the chicken. Return the pan to the oven and continue roasting for 25 to 30 minutes, until chicken is completely cooked.

        Steak Sheet Pan Supper

      1. Position an oven rack on the highest level in the oven. Preheat the broiler on high.
      2. Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to sit on.
      3. Lay the steaks directly on the vegetables with an inch or two between the steaks so they aren't touching. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon olive oil. Top each steak with 1 tablespoon butter.
      4. Broil until the tops of the steaks are nicely browned, about 5 minutes. Remove the pan from the oven and use a set of tongs to flip the steaks over. Sprinkle the other side of each steak with 1 teaspoon Montreal steak seasoning. Drizzle each steak with 1 tablespoon olive oil and top each with 1 tablespoon butter. Slide the pan back into the oven and broil the other side for 3 minutes.
      5. Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread.

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