One last chicken recipe and one more sheet pan recipe. I plan to spend the entire weekend outside, because the beds need preparation, and the plant sales start next week. I will be working in or layering on compost and mulch and getting the last of the leaves out of the beds.
We got no more than 1/4 inch of rain this week to my disappointment, but it did sprinkle many times keeping the soil damp for my germinating seeds. I have planted my Black-eyed Susan Vine and comfrey seeds, two plants I am very excited about having this year.
As a result of all these garden plans, I am planning two sheet pan dinners, this one and one with pork which I will eventually share. This one has the hint of lemon that I love with chicken and easy vegetables I have on hand. If you do not have any shallots, just finely dice an onion for that good flavor.
Sheet Pan Chicken and Vegetable Bake
- 2 (8 ounce) boneless, skinless chicken breasts, cut in half crosswise
- 12 ounces baby Yukon Gold potatoes, halved lengthwise
- 8 ounces carrots, diagonally sliced into 1-inch pieces
- 8 ounces celery, diagonally cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons ground coriander, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 2 tablespoons lemon juice
- 2 tablespoons chopped shallot
- 1 tablespoon whole-grain Dijon mustard
- 2 teaspoons honey
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh dill
- Lemon wedges
Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one half of a large, rimmed baking sheet. Arrange potatoes, carrots and celery in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15 minutes.
Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot-celery mixture. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. Broil until the chicken and vegetables are lightly browned and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes. Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.
Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared. This year we have 12 new topics, different from the topics of last year.
To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month. All recipes this year will be tagged Recipe2021 so you can find them all.
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes