sheet pan dinners Archives - The Midnight Baker

Sheet Pan Honey Dijon Drumsticks

Judith Hannemann — Sun, 13 Mar 2022 00:00:23 +0000

Sheet pan honey dijon drumsticks are a great way to use this chicken part. Pair them with roast potatoes of the same flavor and you’ve got a dinner hit.

Sheet Pan Honey Dijon Drumsticks: Sheet Pan Dinners Rule!

Yes they do; which is why you see so many of these recipes!

These sheet pan honey dijon drumsticks with roast potatoes are no exception. First and foremost, is the wonderful flavor. Nothing really beats dijon mustard mixed with honey when it comes to chicken.

This is also a good way to use up any chicken drumsticks you have hanging around. Of course it can be made with other parts. It will just require a longer cooking time.

I ended up with a lot of drumsticks when I misread a quantity of packages when I ordered some gourmet chicken. I thought I was ordering four packages of four drumsticks but what I got was four boxes of four packages. OMG!!! So I was looking for ways to use them. This was one way to do that.

Potatoes

In this recipe, it’s more convenient to use those mini potatoes because all they require for prep is to cut them in half. They are more expensive but I was lucky enough that they were on sale so had them on hand.

Of course you can take larger potatoes and cut them in chunks about the same size as the minis. I wouldn’t peel the larger ones either. I’d just scrub them well before using them.

Try to stay away from mealy potatoes such as russet and maris piper (UK equivalent). Here you need a waxy textured potato so it stands up. They don’t have to be Yukon gold; other potatoes of similar texture will be fine–red potatoes for instance.

Grain Mustard

The recipe also calls for grainy mustard. Don’t skimp here–and you know I rarely say this. The grainy mustard is there for a texture and a flavor.

Personally, I love the stuff and add it to a lot of things I cook. Mixed with some mayonnaise, it’s a wonderful sandwich spread. I also add it to my deviled eggs when I have it on hand.

Even though it’s a bit pricy, you will get your money’s worth from it.

The Recipe

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Sheet Pan Honey Mustard Chicken with Roast Potatoes

Gourmet sheet pan meal

Prep Time15

Cook Time40

Course: Main, Main Course

Cuisine: American

Keyword: gourmet sheet pan meals, grainy mustard, honey mustard sheet pan chicken

Servings: 4

Calories: 577kcal

Author: Judith Hannemann

Ingredients

2 tbs Dijon mustard
2 tbs + 2 tsp. honey
1/3 cup plus 3 Tbs olive oil divided
8 chicken drumsticks patted dry
2 1/2 tsp kosher salt divided
1 tsp freshly ground black pepper divided
1 1/2 lb baby Yukon Gold potatoes halved
4 fresh thyme sprigs
1 garlic clove finely minced
3 tbs fresh lemon juice
4 tsp whole grain mustard

US Customary - Metric

Instructions

Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbs honey, and 1 Tbs oil in a medium bowl to combine. Season chicken on all sides with 1 tsp salt and 1/2 tsp pepper. Transfer to bowl with honey mustard and toss to coat.
Toss potatoes, 2 Tbs oil, 1 tsp salt, and remaining 1/2 tsp pepper on a rimmed baking sheet. Arrange drumsticks (skin side up) in the center of pan; discard excess marinade.
Arrange potatoes around outside of pan in an even layer, then turn cut side down . Arrange thyme over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165F/85C, 30–40 minutes.
Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp honey, and 1/2 tsp salt in a small bowl. Divide chicken and potatoes among plates. Drizzle dressing over chicken, and potatoes

Nutrition

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Swiss Dijon Chicken

Judith Hannemann — Sat, 31 Jul 2021 23:00:39 +0000

Swiss Dijon chicken is so tasty, it’ll become a family favorite.

Great Taste–Simple Ingredients

I know I say this a lot, but dishes that tend to have the very best flavor are dishes that have few and simple ingredients.

This Swiss Dijon chicken is another one of those meals. I’m also willing to bet that you have most, if not all, ingredients on hand. Three are staples for me; boneless skinless chicken breasts, honey and Dijon mustard. I always have fresh thyme on hand because I grow it in my hydroponic garden. However, if you only have the stuff in the jar, it’s just as good. Generally, you use half the amount of dried herb for the amount of fresh. For example, if the recipe calls for one teaspoon of fresh, you’d use a half teaspoon of dried.

Swiss Cheese

I’m all about using what you have rather than buying something special for a recipe. However, for this recipe I’m going to recommend buying Swiss cheese. That’s part of the charm with this chicken since the other flavors pair so well with Swiss cheese.

Another thing I’m big on when it comes to cheese is shredding your own. There is a difference in taste and texture. The pre-shredded kind is treated with compounds that prevent it from sticking together. I’ve noticed that re-shredded also doesn’t melt quite as well as freshly grated off-the-block cheese. If time is an issue, then by all means the pre-shredded is acceptable. I even used it in this because I had half a bag on hand.

A Word About Herbs

I love thyme and I always have fresh because I grow it year round. It pairs nicely with chicken so that’s another plus.

However, if you’re not crazy about it, by all means use the herb(s) you like! That’s the whole point because I always look upon a recipe as a guide. It’s not absolute so adapt it to your taste and build on it.

If you don’t have any fresh herbs available, then the kind you buy in the spice aisle will do. The rule of thumb here is to use half the amount called for for fresh.

The Recipe

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Swiss Dijon Chicken

A sheet pan chicken recipe that's easy and delicious

Prep Time10

Cook Time35

Course: Main, Main Course

Cuisine: American

Keyword: dijon chicken breasts, easy chicken breast recipes, sheetpan chicken recipes

Servings: 4

Calories: 340kcal

Author: Judith Hannemann

Ingredients

4 boneless skinless chicken breasts
1 cup Swiss cheese shredded
1/4 tsp salt
1/4 tsp pepper
Sauce:
1/2 cup Dijon mustard
1/3 cup honey
2 tbs lemon juice
1/2 tsp fresh thyme leaves don't use stems

US Customary - Metric

Instructions

Preheat oven to 425F/220C. Spray a baking sheet (one with sides) with non-stick spray.
Mix sauce ingredients in a small bowl.
Mix the salt and pepper and sprinkle over chicken breasts. Place chicken breast on prepared pan and cover it with the sauce. Then distribute cheese over t=he chicken breasts.
Bake for 30-35 minutes or until the chicken tests done--juices run clear and/or it is 165F/75C.

Nutrition

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Sheet Pan Sausage & Peppers

Judith Hannemann — Tue, 01 Sep 2020 23:00:22 +0000

Sheet pan dinners are popular because they’re easy. Try it with sausage and peppers!

Convenient Sheet Pan Dinners

Complete dinners made on one baking sheet have been amazingly popular lately.

It’s the same thing as a one-skillet meal only done in the oven. Making your dinner and especially your veggies on a baking sheet also yields roasted veggies which taste so much better than steamed.

So with this method, you get the deliciousness of roasted vegetables along with roasted meat and that’s a perfect deal in my opinion. Another bonus is if you line the baking sheet with parchment or heavy-duty aluminum foil, there’s little to no clean up!

Sausage Variety

Any variety of Italian sausage will do.

There’s very fancy ones that have more herbs, cheese and other flavorings. They would be very good in this dish.

But the plain old sweet or hot (or a combination) will do just as well. I’m partial to hot sausage so I used them in here. And the ones I used were locally sourced and they were excellent. They weren’t as hot as the ones you get in the store. If you could call them “mild hot” that would be a perfect description. If you are local (or visiting) to the Mid Hudson Valley in New York, the sausages are from Sugar Hill Farm and I get them from my friends Chrissy & Ben from See And Be Kitchen.

Peppers

Since I love a lot of color, I used red and green bell peppers. Plain old green will do as well because they taste the same and are often on sale for a lot less than their red brothers.

If you’re using mild sausage, you may want to consider using a hotter pepper to spice things up a bit. Poblanos would be good here since they’re not too hot. But by all means, spice things up with super hots if you want–or a combination of mild and hot.

The Recipe

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Sheet Pan Sausage & Peppers

Quick and easy way to a great dinner

Prep Time10

Cook Time30

Course: Dinner, Main, Main Course

Keyword: locally sourced sausage, quick dinners using sausage, sheet pan dinners with sausage

Servings: 4

Calories: 491kcal

Author: Judith Hannemann

Ingredients

1 lb Italian sausage any flavor
1 green bell pepper sliced in strips
1 red bell pepper sliced in strips
1 medium onion sliced
2 tbs olive oil
1/2 tsp salt
1/4 tsp pepper
2 tbs grated Parmesan or Romano cheese

US Customary - Metric

Instructions

Preheat oven to 400F/200C
Slice sausage in 1-inch pieces (2.5 cm).
Place the sausage, peppers and onion in a large plastic zipper bag (I used the 2 qt size). Drizzle with the olive oil.
Spread on a medium baking sheet and bake for 20-30 minutes or until sausage is done and peppers are roasted.
Sprinkle with the grated cheese.

Nutrition

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