Roasted Autumn Vegetables With Chicken Thighs
Roasted Autumn Vegetables with Chicken Thighs is a wholesome, one-pan meal that showcases the vibrant flavors of fall produce combined with the rich taste of chicken. This dish is perfect for a cozy dinner, offering a delightful mix of roasted vegetables such as sweet potatoes, Brussels sprouts, and carrots, all seasoned to perfection alongside juicy chicken thighs.
| Ingredients | Quantity |
|---|---|
| Bone-in chicken thighs | 4 |
| Sweet potatoes, cubed | 2 large |
| Brussels sprouts, halved | 1 lb |
| Carrots, sliced | 2 large |
| Olive oil | 3 tbsp |
| Garlic, minced | 3 cloves |
| Fresh thyme | 2 tsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Balsamic vinegar | 2 tbsp |
Instructions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the sweet potatoes, Brussels sprouts, and carrots with olive oil, garlic, thyme, salt, and pepper.
- Arrange the vegetable mixture on one side of a large sheet pan, and place the chicken thighs on the other side.
- Drizzle the chicken with balsamic vinegar and season with salt and pepper.
- Roast everything in the oven for 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy your healthy autumn-inspired feast!
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Sweet Potato and Sausage Hash
Sweet Potato and Sausage Hash is a hearty and satisfying dish that brings together the natural sweetness of sweet potatoes and the savory richness of sausage. This one-pan meal is perfect for breakfast or brunch, loaded with flavor and nutrition, making it an ideal choice for any time of day.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, diced | 2 large |
| Breakfast sausage (Italian or turkey) | 1 lb |
| Bell pepper, diced | 1 medium |
| Onion, diced | 1 medium |
| Olive oil | 2 tbsp |
| Garlic, minced | 2 cloves |
| Paprika | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/2 tsp |
| Fresh parsley, chopped | 2 tbsp (for garnish) |
Instructions:
- Heat olive oil in a large skillet over medium heat.
- Add diced sweet potatoes and cook for about 10 minutes, stirring occasionally until they start to soften.
- Add sausage, breaking it up as it cooks, and mix in garlic, bell pepper, onion, paprika, salt, and pepper.
- Continue to cook for an additional 10-15 minutes until the sausage is fully cooked and the sweet potatoes are tender.
- Garnish with fresh parsley, serve warm, and enjoy your satisfying hash!
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Maple Dijon Glazed Salmon With Brussels Sprouts
Maple Dijon Glazed Salmon with Brussels Sprouts is a delicious and nutritious sheet pan dinner that combines the rich flavors of salmon with the earthy tones of Brussels sprouts. This meal is not only quick to prepare but also highlights the sweet and tangy combination of maple syrup and Dijon mustard, creating a vibrant dish that is perfect for a weeknight dinner.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 (6 oz each) |
| Brussels sprouts, halved | 1 lb |
| Olive oil | 3 tbsp |
| Maple syrup | 2 tbsp |
| Dijon mustard | 2 tbsp |
| Garlic, minced | 2 cloves |
| Salt | 1/2 tsp |
| Black pepper | 1/2 tsp |
| Fresh thyme (optional) | 2 tbsp |
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, salt, and pepper.
- Place the halved Brussels sprouts on the prepared baking sheet and drizzle with olive oil; toss to coat.
- Arrange the salmon fillets on the baking sheet with the Brussels sprouts and brush the maple Dijon mixture generously over the salmon.
- Bake for 15-20 minutes, until the salmon is cooked through and flakes easily with a fork, and the Brussels sprouts are tender and caramelized.
- Garnish with fresh thyme if desired, serve warm, and enjoy your flavorful sheet pan dinner!
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Herb-Crusted Pork Chops With Apples
Herb-Crusted Pork Chops with Apples is a delightful sheet pan dinner that brings together the savory flavors of pork with the sweetness of baked apples. This dish is not only simple to prepare but also offers a perfect balance of flavors, making it an excellent choice for a family meal or a dinner with friends.
| Ingredients | Quantity |
|---|---|
| Bone-in pork chops | 4 (1-inch thick) |
| Apples, sliced | 2 (medium) |
| Olive oil | 2 tbsp |
| Fresh rosemary, chopped | 1 tbsp |
| Fresh parsley, chopped | 1 tbsp |
| Garlic powder | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/2 tsp |
| Balsamic vinegar | 1 tbsp |
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together olive oil, rosemary, parsley, garlic powder, salt, and pepper. Rub this mixture onto the pork chops.
- Arrange the pork chops on the baking sheet and place the apple slices around them.
- Drizzle balsamic vinegar over the apples and pork.
- Bake for 20-25 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C) and the apples are tender.
- Serve warm and enjoy your delicious herb-crusted pork chops with apples!
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One-Pan Chicken Fajitas With Bell Peppers
One-Pan Chicken Fajitas with Bell Peppers is a vibrant and flavorful sheet pan dinner that brings the essence of Mexican cuisine right to your kitchen. This easy-to-make dish combines tender chicken, colorful bell peppers, and zesty spices, all roasted together for a deliciously satisfying meal that requires minimal cleanup.
| Ingredients | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 1 lb (450 g) |
| Bell peppers, sliced | 3 (assorted colors) |
| Onion, sliced | 1 (large) |
| Olive oil | 2 tbsp |
| Chili powder | 1 tbsp |
| Cumin | 1 tsp |
| Paprika | 1 tsp |
| Garlic powder | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/2 tsp |
| Lime, juiced | 1 |
| Fresh cilantro, chopped (optional) | For garnish |
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Add the chicken breast and vegetables, tossing to coat evenly.
- Spread the mixture in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.
- Squeeze lime juice over the chicken and veggies before serving, and garnish with fresh cilantro if desired. Enjoy your One-Pan Chicken Fajitas!
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Lemon Garlic Shrimp With Asparagus
Lemon Garlic Shrimp with Asparagus is a light and invigorating sheet pan dinner that combines succulent shrimp with crisp asparagus, all tossed in a zesty lemon-garlic sauce. This dish is not only quick to prepare but also boasts a vibrant flavor profile, making it a perfect option for a healthy weeknight meal.
| Ingredients | Quantity |
|---|---|
| Large shrimp, peeled and deveined | 1 lb (450 g) |
| Asparagus, trimmed | 1 lb (450 g) |
| Olive oil | 2 tbsp |
| Garlic, minced | 4 cloves |
| Lemon, juiced | 1 |
| Lemon zest | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Fresh parsley, chopped (optional) | For garnish |
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix olive oil, minced garlic, lemon juice, lemon zest, salt, and black pepper.
- Add shrimp and asparagus to the bowl, tossing to coat evenly with the lemon garlic mixture.
- Spread the shrimp and asparagus in a single layer on the prepared baking sheet.
- Bake for 10-12 minutes, or until the shrimp are pink and opaque and the asparagus is tender.
- Garnish with fresh parsley if desired, and serve immediately. Enjoy your Lemon Garlic Shrimp with Asparagus!
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Beef and Butternut Squash Stir-Fry
Beef and Butternut Squash Stir-Fry is a hearty and nutritious sheet pan dinner that combines tender strips of beef with sweet and nutty butternut squash, all sautéed with an array of colorful veggies. This quick and flavorful meal is perfect for weeknight dinners and brings a delightful balance of protein and vegetables to your table.
| Ingredients | Quantity |
|---|---|
| Beef sirloin, thinly sliced | 1 lb (450 g) |
| Butternut squash, peeled and cubed | 4 cups (600 g) |
| Bell peppers, sliced | 2 (any color) |
| Broccoli florets | 2 cups (300 g) |
| Olive oil | 2 tbsp |
| Garlic, minced | 3 cloves |
| Soy sauce (or coconut aminos) | 1/4 cup |
| Ground ginger | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Green onions, chopped (optional) | For garnish |
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine olive oil, minced garlic, soy sauce, ginger, salt, and black pepper.
- Add the beef, butternut squash, bell peppers, and broccoli to the bowl, tossing well to coat all ingredients.
- Spread the mixture evenly on the prepared baking sheet in a single layer.
- Bake for 15-20 minutes, stirring halfway through, until the beef is cooked through and the squash is tender.
- Garnish with chopped green onions if desired, and serve warm. Enjoy your Beef and Butternut Squash Stir-Fry!
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Mediterranean Chicken With Zucchini and Tomatoes
Mediterranean Chicken With Zucchini and Tomatoes is a vibrant and flavorful sheet pan dinner that incorporates juicy chicken thighs, fresh zucchini, and juicy tomatoes, all harmoniously seasoned with Mediterranean herbs. This dish is not only packed with nutrients but also very easy to prepare, making it an ideal choice for a quick and healthy weeknight meal.
| Ingredients | Quantity |
|---|---|
| Bone-in chicken thighs | 4 pieces (about 2 lbs) |
| Zucchini, sliced | 2 medium |
| Cherry tomatoes, halved | 2 cups |
| Olive oil | 3 tbsp |
| Garlic, minced | 4 cloves |
| Dried oregano | 1 tsp |
| Dried basil | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Lemon, sliced | 1 for garnish |
| Fresh parsley, chopped (optional) | For garnish |
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine olive oil, minced garlic, oregano, basil, salt, and black pepper.
- Add the chicken thighs, zucchini, and cherry tomatoes to the bowl, tossing well to coat all ingredients thoroughly.
- Spread the mixture evenly on the prepared baking sheet.
- Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve garnished with lemon slices and fresh parsley if desired. Enjoy your Mediterranean Chicken with Zucchini and Tomatoes!
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Honey Mustard Chicken and Carrots
Honey Mustard Chicken and Carrots is a delicious and comforting sheet pan dinner that features succulent chicken breasts coated in a sweet and tangy honey mustard glaze, paired with tender roasted carrots. This easy-to-make meal is perfect for a family dinner or a quick weeknight option that offers a balance of flavors and nutrients.
| Ingredients | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 4 pieces (about 1.5 lbs) |
| Carrots, sliced | 4 medium |
| Honey | 3 tbsp |
| Dijon mustard | 2 tbsp |
| Olive oil | 2 tbsp |
| Garlic powder | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Fresh thyme (optional) | For garnish |
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together honey, Dijon mustard, olive oil, garlic powder, salt, and black pepper to create the glaze.
- Place the chicken breasts and sliced carrots on the prepared baking sheet. Drizzle the honey mustard glaze over the chicken and carrots, tossing to coat.
- Arrange everything in a single layer and bake for 25-30 minutes, or until the chicken is cooked through and the carrots are tender.
- Garnish with fresh thyme if desired and serve. Enjoy your Honey Mustard Chicken and Carrots!
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Spicy Pumpkin and Black Bean Bake
Spicy Pumpkin and Black Bean Bake is a vibrant and filling sheet pan dinner that combines the earthy flavors of pumpkin with the hearty texture of black beans, all spiced up with a touch of heat. This dish is not only vegan and gluten-free but also packed with nutrients, making it an excellent option for a healthy yet satisfying meal any night of the week.
| Ingredients | Quantity |
|---|---|
| Pumpkin, cubed | 4 cups |
| Canned black beans, drained and rinsed | 1 can (15 oz) |
| Olive oil | 2 tbsp |
| Ground cumin | 1 tsp |
| Chili powder | 1 tsp |
| Paprika | 1 tsp |
| Garlic powder | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (optional, for garnish) | For sprinkling |
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine cubed pumpkin, black beans, olive oil, cumin, chili powder, paprika, garlic powder, salt, and black pepper, tossing to coat evenly.
- Spread the mixture onto the prepared baking sheet in an even layer.
- Roast in the oven for 25-30 minutes or until the pumpkin is tender and starting to caramelize.
- Garnish with fresh cilantro if desired and serve warm. Enjoy your Spicy Pumpkin and Black Bean Bake!
Balsamic Glazed Root Vegetables With Roast Chicken
Balsamic Glazed Root Vegetables with Roast Chicken is a hearty and wholesome sheet pan dinner that brings together tender roast chicken and a colorful medley of root vegetables. The sweet and tangy balsamic glaze enhances the natural flavors of carrots, parsnips, and sweet potatoes, creating a dish that is not only satisfying but also makes for a stunning presentation on your dining table.
| Ingredients | Quantity |
|---|---|
| Whole chicken (about 4 lbs) | 1 |
| Carrots, peeled and cut into chunks | 3 cups |
| Parsnips, peeled and cut into chunks | 2 cups |
| Sweet potatoes, peeled and cubed | 2 cups |
| Olive oil | 3 tbsp |
| Balsamic vinegar | 1/4 cup |
| Honey or maple syrup | 2 tbsp |
| Fresh thyme (optional) | 2-3 sprigs |
| Salt | To taste |
| Black pepper | To taste |
Instructions:
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, mix the carrots, parsnips, and sweet potatoes with olive oil, balsamic vinegar, honey, salt, and black pepper until well coated.
- Spread the root vegetables on one side of the baking sheet and place the whole chicken on the other side, drizzling it with additional olive oil, salt, and pepper.
- Roast in the oven for 50-60 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- If desired, garnish with fresh thyme before serving. Enjoy your Balsamic Glazed Root Vegetables with Roast Chicken!
