Wednesday, October 9, 2019

What's Cookin' Wednesday: Sheet Pan Chicken

Welcome to a new feature, per reader request: What's Cookin' Wednesday!

Now, I am planning to do MY BEST to have this be weekly but I can't make any promises. Ha! Every week is TOUGH and #fashionfriday has been quite the accomplishment being every.single.week. 

This will be simple, easy recipes I make in my house. Some pulled from recipes I love, some pulled from Facebook groups I'm a part of, but mostly will come from whatever I throw together. 

I'll share dinners. desserts, cocktails, and everything in between. So... without further ado... my first share for What's Cookin' Wednesday is: Sheet Pan Chicken 

I adapt my recipe from Skinnytaste and change it based on whatever I have in my fridge/pantry but here's the gist... 

You need: 
boneless skinless chicken (either thighs or breasts, I like thighs for this recipe and Trader Joe's always has a great deal on them) 
lemons (2 is enough but I love lemon so I use 3) 
feta cheese 
olive oil 
veggies of your choice (I always use onions, baby or fingerling potatoes quartered OR small potatoes thinly sliced, small carrots, and then add whatever on hand, including green beans, peppers, eggplant, you name it) 
oregano, salt, pepper

*This is a great way if you have a farm share or CSA to use a plethora of veggies 

In a large mixing bowl, toss in the chicken. Drizzle with olive oil (a few tablespoons) and sprinkle with salt and pepper. Add in your chopped veggies of choice. Sprinkle 2-3 tablespoons of oregano over it all. Drizzle a few more tablespoons of olive oil over the veggies. Cut a lemon in half and squeeze it over it all then cut the halves in half (maybe even in half again) and toss them into the bowl. Shake the bowl so the lemon juice, olive oil, and oregano mix up and slather everything in the bowl. Spread it all out on 2 sheet pans so there isn't overlapping. Bake at 425 for 45-60 minutes (depending on your oven, mine is moody) 
When it is done, sprinkle feta crumbles all over both sheet pans and drizzle with half a lemon if you LOVE lemon. 

This is on my menu meal plan for this week so come check out my stories on Instagram to see this week's version. 

This is a go to dish at our home at LEAST once a month but more like every other week. It's also SUPER affordable to feed a crowd with. Serve with a simple mixed green salad and you're golden. 

And a HUGE hit at our house this week was Apple Cider Sangria. When I say easy, this was EEEEEEEEASY. 

In a large jug (we use a large drink pitcher) thinly slice 3 apples and drop them in. Dump half a bottle of caramel vodka in. Dump one bottle of cheap white wine. Toss in 2-3 cinnamon sticks. Slosh them around together. If you have 20-30 minutes, let that sit and soak. Then dump in a gallon of apple cider. Put in the fridge for at least 3 hours to let the flavors mesh. It serves a LOT of people. Makes at least 20 servings. Serve over ice OR take some, add ice, and blend it for a sangria slushy. Mmmmmm. 

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