Food & Drink Simple Sheet Pan Chicken and Veggie Dinner in Under an Hour
Eat This Veggie for Breakfast And You May Just Lose Weight
Eat This Veggie for Breakfast And You May Just Lose Weight appeared first on Best Health Magazine Canada.
One tray means little mess for this chop, toss and roast creation. Full of hearty, warmingand crowd-pleasing , and generously coated with a -mustard sauce, you’ll have dinner ready for your family in under an hour.
KFC Wants You To Add Fried Chicken-Inspired Ornaments To Your Christmas Tree
Because, why not?
Use anyvegetables you have on hand such as squash, potatoes, onions and beets. You can also opt for a different , such as chops, sausages, or even fish — the options are truly endless.
Prep Time: 10 minutes
Cook Time: 45 minutes
1 whole chicken, cut into 6 to 8 pieces, or chicken pieces of choice (breast, drumsticks, etc.)
1 medium turnip, peeled and sliced into boats
1 large carrot, peeled and cut into medium pieces
1 onion, peeled and thickly sliced
1 medium sweet potato, cut into large pieces
1/2 large bulb or 1 small bulb fennel, cored and sliced into thick strips
14 One-Pot Dinners For Harried Holidays (Or Any Day)
I don’t know about you, but between organizing goodies for my Holiday Swapee and baking batches of granola for snackable gifts (look away, friends!), there isn’t too much room on my kitchen counter. I try to stay organized, but inevitably I’ll stir my cookie dough with the soup spatula. Such is the seasonal chaos of my holiday workshop. In an effort to reduce clutter (and washing), I’m looking to those one-pot wonders we all know and love. I’ll let pots of chili simmer and pans stuffed with cabbage bake until bronzed. If I’m hungry and harried after work (likely), I can bake eggs in a wintery kale sauce or give an all-in-one sheet pan dinner a go. If you’re also looking for streamlined dinners to cut back on the holiday hustle and bustle, here are 14 meals to try. One-Pot Chicken Chasseur by Katherine Knowles One-Pot Penne With Sausage, Pumpkin, and Fennel by Kelsey Tenney Savory 'Venn Pongal' (South Indian Style Rice & Mung Bean Risotto) by Panfusine Double Mushroom & Kale Farro by Leslie Engel Moroccan-Spiced Chicken and Rice with Dates and Pistachios by Alexandra Stafford Weeknight Soy Sauce-y, Peanut-y Tofu by Nicholas Day Stewy White Beans with Escarole, Garlic, and Sizzled Rosemary by Sarah Jampel All-in-One Sheet-Pan Brown Rice with Sweet Potato and Broccoli Rabe by Sarah Jampel Eggs in a Wintry Tomato and Kale Sauce by fiveandspice Purnima Garg's Eggplant and Tomato Curry by luvcookbooks One-Pot Garlic Parmesan Pasta (a.k.a.
1 Tbsp chopped fresh sage, more for garnish
1/4 cup Dijon mustard
1/4 cup maple syrup
2 Tbsp apple cider vinegar
2 Tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp ground black pepper
1. Preheat oven to 400ºF. Arrange chicken, vegetables and sage on a large rimmed baking sheet.
2. In a small bowl, whisk mustard, maple syrup, vinegar, oil, salt and pepper until combined. Add to chicken and vegetables, and toss to coat. Evenly space chicken and vegetables, ensuring chicken is skin side-up.
3. Roast for 40 to 45 minutes, until vegetables are tender and chicken is cooked through with crispy skin.
4. Serve with additional fresh sage, if desired.
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