Sheet Pan Chicken and Vegetable Bake - Weekend Recipe

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
•     OR use 2 to 4 tsp Fine Herbs or Herbal Spread Blend instead of the fresh herbs
• Lemon wedges

Directions

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.

RECIPE THEME

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.

The themes are:
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

Parmesan Chicken Sheet Pan Recipe - Recipe Theme

I am getting out in the garden which means making dinner is not high on my list of tasks.  Hubby and I like to take turns cooking, although he does it more often than I do.

Here is my go-to style of recipe when I don’t have time and desire to take much time with dinner, but still really want something tasty and a bit different. You do have to bread the chicken for this, but it does not take much time to do.  Prep should take only 30 minutes.

With a sheet pan meal, you have all the ingredients, everything gets done at the same time and it is easy to serve.  A serious time saver too as you can get all the clean-up done while dinner is cooking.

Parmesan Chicken Sheet Pan

• Cooking spray
• 2 teaspoons ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 bunch asparagus (about 1 pound), trimmed
• 3/4 pound Yukon Gold potatoes, cut into 1/2-inch chunks
• 1/4 cup all-purpose flour2 large egg whites, lightly beaten 
• 2/3 cup panko
• 1/2 cup grated Parmesan cheese plus 2 tablespoons, divided
• 1 pound boneless, skinless chicken breast, cut into 4 portions

Directions:

Preheat oven to 400 degrees F. Coat a large, rimmed baking sheet with cooking spray. Combine cumin, thyme, garlic powder, smoked paprika, salt and pepper in a small bowl. Stir oil and half the spice mixture in a large bowl. Add asparagus and potatoes; toss to coat well. Spread the vegetables on one side of the prepared pan. 

Place flour in a shallow dish. Place egg whites in a second shallow dish. Combine panko, 1/2 cup Parmesan and the remaining spice mixture in a third shallow dish. Dredge chicken in the flour, shaking off the excess. Dredge in the egg whites, shaking off the excess, then heavily coat the chicken in the panko mixture. Coat both sides with cooking spray and place on the empty side of the sheet pan. 

Bake, stirring the vegetables and flipping the chicken once, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, about 25 minutes. Toss the vegetables with the remaining 2 tablespoons Parmesan and serve.

RECIPE THEME

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.

The themes are:
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

 

Orange and Spice Chicken - Weekend Recipe

This recipe is quick and easy for a weeknight meal or simple weekend faire.  It is perfect served with a side of ancient grains or brown rice.  The orange gives it a brightness to make you think spring!

Summer Savory

You can omit the savory if you do not have any on hand, but this special herb is an excellent companion to chicken and a must-have for the home cook, so grow a bit yourself this year.  It is an easy herb to grow from seed.

Orange and Spice Chicken

• 3 oranges
• 
  1 tablespoon cooking oil
• 2 10 ounces package baby spinach
  
• 1 1/2 tablespoons reduced-sodium soy sauce
• 2 teaspoon honey
• 1 teaspoon grated fresh ginger
• 1 teaspoon cornstarch
• 1/8 teaspoon crushed red pepper 
• 1 pound skinless, boneless chicken breast strips 
• 1 teaspoon savory
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cloves garlic, minced

Directions:

Remove peel and white membrane from 1 of the oranges. Section orange and cut each section into thirds; set aside. Squeeze enough juice from the remaining oranges to measure 2/3 cup; set aside. In a 4-quart Dutch oven, heat 1 teaspoon of the oil over medium heat. Add spinach; cover and cook for 4 to 5 minutes or just until slightly wilted, stirring occasionally. Drain and transfer to 4 serving dishes or a serving platter. Cover and keep warm.

Meanwhile, in a small bowl, combine the 2/3 cup orange juice, soy sauce, honey, ginger, cornstarch, and crushed red pepper. Set aside.

Sprinkle chicken with salt, pepper and savory. Wipe out Dutch oven with a paper towel. In Dutch oven, heat the remaining 2 teaspoons oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Whisk orange juice mixture with cut oranges; add to chicken in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

To serve, spoon chicken and mixture over Spinach with a side or grains or rice. Makes 4 servings.

RECIPE THEME

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.

The themes are:
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

Fast Chicken Fettuccine

Here's a healthful chicken recipe with some major bonuses: rich Parmesan cheese, savory fresh zucchini, and zesty dried tomatoes. With a mere 20-minute prep time, it's an easy dinner recipe you can count on for quick gratification after a long, busy day. 

Fast Chicken Fettuccine (Makes 4 servings)

• 8 ounces fettuccine
• ¼ 7-ounce jar oil-packed, dried tomato strips or pieces
• 1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
• 8 ounces chicken breast meat, cut in cubes
• ½ cup finely shredded Parmesan, Romano, or Asiago cheese (2 ounces)
• 1 teaspoon basil, dried
• 1 teaspoon oregano, dried
• Black pepper, freshly ground

Directions:

Cook in lightly salted boiling water according to package directions; drain. Return pasta to hot pan.

Meanwhile, drain tomato strips, reserving 2 tablespoons oil from jar; set aside. In a large skillet, heat 1 tablespoon reserved oil over medium-high heat. Add zucchini; cook and stir 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining reserved oil to skillet. Add chicken and herbs; cook and stir 2 to 3 minutes or until chicken no longer pink. Gently toss zucchini, chicken, and tomato with cooked pasta. Sprinkle each serving with cheese and season to taste with pepper.

RECIPE THEME

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.

The themes are:
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

Cinnamon Roasted Chicken - Theme Recipe

This is a great roasted chicken recipe with deep spicy flavors and a crunchy outer layer that makes it a great evening meal when served with hashbrowns and side of green beans.  If you are feeling adventuresome, serve with polenta and harissa sauce. You can substitute 1 ½ Tablespoons of Cinnful Dessert Blend for the cinnamon and ginger in this recipe if you have some on hand.

Cinnamon Roasted Chicken

• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon grated fresh ginger
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 4 whole chicken legs with thighs attached (2 1/2 pounds)

Directions

Preheat oven to 400°F. In a bowl, combine all of the ingredients except the chicken and stir to make a paste.

Rub spice paste onto chicken legs and let stand on a parchment-lined baking sheet 15 minutes. Roast until skin crisps, 40 to 45 minutes; serve. 

RECIPE THEME

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.

The themes are:
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

Grilled Pineapple and Chicken Skewers - Recipe theme

This month the recipe theme is Chicken.  I love chicken, fried, baked, broiled, grilled, roasted, poached, sauced or pretty much any other way you can make it. You will probably see a few extra recipes this month as a result. This month I am starting out with a grilled recipe which is quick and easy.

With it getting warm it is so tempting to get out the grill and try something.  This simple recipe makes it easy to enjoy the grill with some great fresh pineapple, easily available this time of year. And it might be a different dish to serve on Easter.

 Grilled Pineapple and Chicken Skewers 

• 2/3 cup sweet-and-sour sauce*
• 2 tablespoons snipped fresh Thai basil or basil
• 1 teaspoon Backyard Patch 4 Spice Meat Rub
• 1 clove garlic, minced
• 1 tablespoon packed brown sugar (optional)*
• 1 tablespoon butter, melted1 small fresh pineapple
• Nonstick cooking spray or vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 
• 2 cups hot cooked rice (optional)

Directions:

For Thai sauce, in a small bowl combine sweet-and-sour sauce, snipped basil, BYP 4 Spice seasoning, and garlic. Reserve 1/4 cup of the sauce to use for basting. Stir brown sugar (if desired) and melted butter into the remaining sauce; cover and set aside.

Cut ends off pineapple, exposing the flesh. Cut pineapple in half lengthwise; cut each half crosswise into four slices. Lightly coat pineapple slices with cooking spray or brush with oil. Set aside.

Thread chicken onto four 10- to 12-inch metal skewers, leaving 1/4 inch between pieces.

For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is no longer pink, turning occasionally and brushing with the 1/4 cup reserved sauce during the first half of grilling. Discard any remaining reserved sauce.

Grill pineapple slices for 6 to 8 minutes or until warm and grill marks appear, turning once halfway through grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place skewers, then pineapple on grill rack over heat. Cover and grill as directed.

Serve chicken and pineapple with the reserved Thai sauce and hot cooked rice, if desired. If desired, garnish with basil shreds and chile pepper slices.

*Tip:

Bottled sweet-and-sour sauces vary in sweetness and thickness. If you use a less sweet sauce, add the brown sugar to the Thai sauce. If you use a thick sweet-and-sour sauce, adjust the consistency of the Thai sauce by adding a little water.

RECIPE THEME

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.

The themes are:
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

Chicken and Rice Bake Pantry Recipe

This is a great recipe to make out of the pantry.  You can use any cooked chicken that you have.  Cook up some rice and instant or parboiled rice will work just fine.  If you have microwave rice, place it in the dish without running in the microwave.

Chicken and Rice Bake

            3 cups cooked rice

            2 cups chicken broth, divided

            3 cups chicken, cooked and cubed (3 reg chicken breast pieces)

            2 Tbls. Butter

            1 cup sliced mushrooms (4 oz. Pkg. or 6.5 ounce can)

            ½ bell pepper, red, chopped

            3 Tbls. Butter

            6 Tbls. Flour

            1 ½ tsp Backyard Patch Poultry Herbal Seasoning

            ½ tsp granulated garlic

            1 tsp. Salt

            ½ tsp. Black pepper

            1 cup bread crumbs

Preheat oven to 350 degrees.  Grease a 2 Quart casserole or a 9 x 13 inch baking pan. 

RECIPE THEME

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, or Recipe2019 

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 in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - StirFry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Slow-Cooker Garlic and Herb Chicken - Weekend Recipe

This weekend we have a simple easy one dish meal you can serve at a brunch or for an at-home meal.

Crockpot Garlic and Herb Chicken

            3 lb. Frying chicken, cut into serving pieces

            Salt and pepper to taste

            2 Tbls. Olive oil

            ½ cup dry white wine

            2 Tbls. Vermouth

            5 Tbls. Backyard Patch Garlic and Herb Combination Herb Mix (2 packages)

            2 stalks of celery, sliced

            Juice of 1 lemon

            Peel of 1 lemon

Remove the skin from the chicken pieces, if so desired.  Sprinkle the chicken pieces with salt and pepper.  Warm the olive oil in a heavy skillet over medium-high heat.  Brown the chicken on all sides and remove to a platter when golden.  In a large mixing bowl, blend together wine, vermouth, and BYP Garlic and Herbs.  Add the celery and mix to coat.  With a slotted spoon, transfer the coated vegetables to a slow cooker.  Add the chicken pieces to the remaining herb and wine mixture and coat well.  Place the chicken on top of the vegetables in the slow cooker.  Sprinkle the lemon juice and peel over the top of the chicken.  Cover and cook on low for 6 hours, or until the chicken in no longer pink in the thickest cut and juices run clear.  Discard the celery and serve warm.

RECIPE THEME

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, or Recipe2019 

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 in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - StirFry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)