Chicken Sheet Pan Meals
We continue to love these easy-to-make sheet pan meals, as the more we realize the ease and benefits, the more it becomes the obvious choice when looking to enjoy a nice dinner that doesn't take half a day to make!
We do have a secret ingredient however, making our sheet pan recipes extra great. You haven’t truly enjoyed a meal unless you’ve used ghee! Also known as clarified butter, ghee is a kitchen staple for a number of reasons. Ghee is cooked longer than other butters, so the water and milk fats have been removed, eliminating lactose and casein, and making it safe for those who are lactose-intolerant, but still want the buttery taste. It’s nutrient-rich, full of omega fatty acids, vitamin K, and medium and short chain fatty acids.
With one pan, a little ghee, and some fresh ingredients, here are two chicken recipes to try right now.
rosemary lemon chicken
ingredients:
- 3 chicken breast (skin on)
- 1 bunch broccolini
- 2 shallots
- 1 lb. red potatoes
- 2 lemons
- 4 oz. Ghee Butter
- 3 sprigs of rosemary
- 2 tsp. sea salt
- 2 tsp. black pepper
directions:
1. Preheat oven to 425 degrees.
2. In a small sauté pan, let ghee butter melt until fully liquified.
3. Cut potatoes in 1” cubes and slice shallots into medallions or rings.
4. In a large mixing bowl toss potatoes and shallots in 1/3 of the ghee butter and season. On a sheet pan, layout the vegetables in an even layer. Repeat the same process for broccolini and chicken breast.
5. Cut lemon into rings and lay on top of chicken and vegetables along with the sprigs of rosemary.
6. Roast for 15-20 minutes or until the chicken reaches an internal temperature of 165 degrees fahrenheit.
chicken and roasted vegetables
ingredients:
- ½ lb. chicken thighs (bone in/skin on)
- ½ lb. chicken drumsticks
- 1 sweet potato
- 3 shallots
- ¼ lb. brussels sprouts
- ¼ lb. baby carrots
- 2 Tsp. Ghee Butter
- 4 sprigs thyme
- 1 ½ Tsp. sea salt
- ½ Tsp. black pepper
directions:
1. Preheat oven to 425 degrees.
2. In a small sauté pan, let ghee butter melt until fully liquified.
3. Cut brussels sprouts in half and sweet potato into rings, and toss in a mixing bowl with baby carrots and season.
4. In another bowl, toss chicken (drumsticks and thighs) and season with salt and pepper.
5. Lay all ingredients on a sheet pan in an even layer and bake for 15-20 minutes or until vegetables are golden brown and the chicken has reached an internal temperature of 165 degrees fahrenheit.
RECIPE BY:
Sonnie Gomez
PHOTOGRAPHY BY:
Shannan Leigh Photography
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