Anything that can get dinner on the table more quickly is a Godsend in my opinion. I love to cook and as I’m only cooking for my husband and myself most days, I’m typically not in a big hurry. However, I know lots of my readers are moms with families and busy lives who don’t always have a couple of hours to put a nice meal together. Some nights, you’re lucky if you’ve got 30 minutes, amIright?.
I feel you. I remember those days well.
I’ve discovered a solution that’s working great in my kitchen and I’ve fallen in love with the concept and I think you’ll love it too. Have you heard of Sheet Pan Suppers? The basic concept is to put the majority of your meal–the protein, a starch and a veggie–on one sheet pan and cook at a high temperature for a short amount of time, say 30-40 minutes and, voila! Dinner is done!
It works amazingly well and it’s incredibly versatile and easy to do. When you place your meat on top of the veggies the juices will impart lots of flavor and the veggies will get wonderfully crisp and delicious. The chicken skin will crisp up beautifully too and since I’m a sucker for crispy skin, I’m all in 🙂
Here’s another bit of good news for us all: when you line your sheet pan with a double layer of foil or parchment paper, there’s very little clean up. I like that!!
There are lots of variations to the basic theme and I’ll give you a few in Kate’s Tips below the recipe plus a link to a book I think you’ll love.
Easy Crispy Chicken Sheet Pan Supper
- 6 Chicken Thighs, bone in, skin on
- 1 small bunch organic kale, rib removed and cut into bite sized pieces
- 3 cups sliced potatoes, white or sweet
- 6 whole cloves garlic
- 3 tablespoons olive oil or refined coconut oil, divided
- 1 teaspoon each: thyme, sage, rosemary, parsley, garlic powder, salt and pepper
- Preheat oven to 425.
- Line a rimmed baking sheet with either 2 layers of aluminum foil or parchment paper.
- Put the kale in a bowl and pour in one tablespoon of the oil. Massage well into the leaves. Place kale on baking sheet in 6 mounds.
- Rub 1 tablespoon of the oil onto the chicken, coating well. Place thighs on each of the six mounds of kale, tucking kale under chicken some.
- Mix all the spices together and sprinkle evenly on the chicken.
- Cut potatoes into small chunks or slices. Place in a bowl and drizzle with the last tablespoon of oil. Sprinkle potatoes with additional salt, about ½ teaspoon. Scatter potatoes onto baking sheet.
- Place the six garlic cloves onto baking sheet.
- Place in oven and bake 30 minutes. Check doneness and if it's done, remove from oven. The internal temperature of the chicken should be 165 degrees. The kale will have crisped up quite a bit, the potatoes should be getting brown and the chicken should have crispy skin. If it's not done, return to oven, checking every 5 minutes.
- There are any number of variations on this theme. Try chicken breasts, bone in and skin on, instead of thighs.
- You definitely want to use a rimmed baking sheet for this. I like this one: Norpro Stainless Steel 15 Inch x 10 Inch Jelly Roll Baking Pan
- I love to use kale because it’s a hearty green and holds up well to the heat. Plus, it gets crispy like Kale Chips and tastes amazing! Try cabbage, spinach, fennel or swiss chard if you don’t like kale.
- Other veggie options are asparagus, green beans, sliced beets, onions, broccoli, baby carrots, brussels sprouts, mushrooms, olives, squash, bell peppers, tomatoes, etc.
- I love those little fingerling potatoes like I used in this recipe. The ones I buy have white, black, yellow and red potatoes, so pretty! Any kind of potato will work, just cut into small chunks so they get crisp. Sweet potatoes would be great or, for a different approach, what about sliced acorn or butternut squash sprinkled with a little brown sugar. Add some sliced apples or pears too.
- As for spices, really anything goes. I love thyme and sage and rosemary with chicken but use whatever you like. I think smoked paprika would be great in this recipe. Try different combos and see what your family likes.
- Other ideas for sheet pan suppers: Pork chops with apples and cabbage, salmon steaks with swiss chard and sweet potatoes, pork loin with potatoes and brussels sprouts, shrimp with asparagus, sausages with cabbage and kale, etc.
- I’ve found a great book with loads of recipes to get your creative juices going: Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven by Molly Gilbert.
What do you think? Will you try making a Sheet Pan Supper? I’d love to hear about it!