SHEET-PAN CUMIN CHICKEN THIGHS WITH SQUASH, FENNEL, AND GRAPES
Cumin-rubbed chicken juices season sweet roasted grapes, fennel, and squash in this simple yet flavorful one-pan dinner.
Provided by Anna Stockwell
Categories Chicken Low Fat Kid-Friendly Low Cal Mint Fennel Squash Healthy Low Cholesterol Sheet-Pan Dinner Small Plates
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position rack in upper third of oven and preheat to 425°F. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss squash, fennel, and grapes with oil and half of spice mixture on rimmed baking sheet and arrange in a single layer.
- Rub chicken thighs with remaining spice mixture and arrange, skin side up, on top of fruit and vegetables. Roast until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes; if chicken skin or vegetables start to burn, move pan to a lower rack to finish cooking.
- Divide chicken, fruit, and vegetables among 4 plates and top with mint.
SHEET-PAN CHICKEN WITH SQUASH, FENNEL AND SESAME
This recipe, created with the convenience of sheet pans in mind, has an effortless charm. Crisp-skinned chicken thighs and caramelized butternut squash get smokiness from chipotle and nuttiness from sesame seeds. The sweet flavors of the fennel and squash play off each other, while a generous sprinkling of lime juice adds a hit of acid for contrast. Feel free to swap butternut squash with your favorite fall squash. You can peel it before you cook, but you can also leave the skin on. Once roasted until tender, it'll release the squash easily when you eat it.
Provided by Nik Sharma
Categories weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Trim and discard the ends of the squash, and halve the squash lengthwise. Scrape out and discard the seeds and pulp, then slice 3/4-inch thick. Place slices in a large mixing bowl.
- Pat the chicken thighs dry with clean paper towels and add them to the squash.
- In a small bowl, mix the olive oil, lime juice, coriander, sesame, fennel and chipotle. Drizzle the mixture over the chicken and squash. Season with salt and toss to coat evenly.
- Spread the squash in a single layer on a large rimmed sheet pan. Place the chicken thighs skin-side up on top of the squash and roast until the internal temperature of the chicken reaches 165 degrees and the skin of the chicken and the squash turns golden brown, at least 30 minutes. Let rest for 5 minutes.
- Transfer the chicken and squash to a serving dish. Sprinkle the cilantro on top and serve immediately with lime wedges on the side.
HERBED CHICKEN AND SQUASH
Provided by Georgia Downard
Categories Chicken Herb Roast Quick & Easy Dinner Squash Fall Healthy Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- Position rack in lower third of oven; heat oven to 400°F. Season chicken with 1 tablespoon chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a bowl, toss squash with 1 teaspoon oil. In a second bowl, toss onions with 2 teaspoons vinegar and remaining 1 teaspoon oil. Coat a rimmed sheet pan with cooking spray. Place chicken on pan bone side up; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper; roast 15 minutes. In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar. Flip chicken and brush with apricot-mustard sauce; turn veggies; roast until chicken's internal temperature reaches 165°F, 10 to 15 minutes more. Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.
SHEET-PAN CHICKEN WITH ARTICHOKES AND HERBS
This weeknight sheet-pan dinner takes inspiration from porchetta, the classic Italian pork roast that's scented with fennel and herbs. Here, a fragrant spice rub of ground fennel, garlic, rosemary and sage is placed onto chicken thighs, instantly elevating plain chicken with minimal effort. Canned artichokes are a versatile and time-saving pantry staple, commonly tossed into salads but here, they are fantastic roasted. The juicy chicken thighs create a bright pan sauce mixed with briny olives and lemon juice. Leftovers can be chopped and tossed with mayonnaise for a fantastic chicken salad the next day.
Provided by Kay Chun
Categories dinner, poultry, roasts, main course
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.
- In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.
- Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.
- Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.
AUTUMN CHICKEN WITH HARVEST VEGETABLES
It's Autumn. There's leaves all over the ground, and the garden needs to be put to bed for the winter. After a hard day outside in the crisp air, you open the door to the hearty aroma of chicken, vegetables fresh from the harvest, and fresh thyme. This dish will warm your bones, fill your tummy and make you smile inside and out. Very easy to prepare. Winning recipe in the 2008 Craze-E Crockpot Cooking Contest.
Provided by Diana 2
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together prepared squash, parsnips, celery and carrots. Place into the bowl of a crockpot.
- Separate the leek slices into rings, and arrange over the vegetable mixture. Sprinkle with cranberries, then place the chicken thighs on top.
- Mix broth with the salt and pepper, and pour over the contents. Lay the sprigs of thyme on top.
- Cover and cook on LOW for 6 to 7 hours or until the meat has completely cooked. This will depend largely on the size the of thighs.
- Remove the chicken from the pot, and set aside. Turn crockpot to HIGH.
- In a small cup, mix together the cornstarch and cold water. Stir into the vegetables and broth. Return the chicken to the pot.
- Cook on high for approximately 20 minutes, to thicken the sauce.
- Serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).
Nutrition Facts : Calories 101.5, Fat 1.9, SaturatedFat 0.5, Cholesterol 34, Sodium 452.4, Carbohydrate 11.8, Fiber 2.3, Sugar 3.2, Protein 9.6
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