What’s Cooking in Kelli’s Kitchen – Sheet Pan Solutions

It's the calm before the storm in Kelli's Kitchen, and in preparation for a months-long whirlwind, I am taking time to stockpile easy, one-dish recipes to keep my body nourished and my brain at peak performance. In addition to the demands of a full-time job that I am very invested in, I have two days before I start grad school, and the legislative session is a mere two weeks away. We can't forget the occasional side gig making food at the Churchill Arts Council and the kickoff of the golf fundraising season. My schedule is starting to look ridiculous. Taking time to plan now is necessary to ensure I don't eat take-out every night!

A few years ago, I described a strategy for quick and easy dinners called "The Sheet Pan Solution."  This dinner preparation tactic should be in your box of culinary tricks–various ingredients are combined, seasoned, and roasted together on a sheet pan, then finished with a complimentary sauce or garnish. What could be easier? Add a foil or parchment pan liner to simplify after-dinner cleanup.

Here are some new ideas for simple yet delicious sheet-pan dinners.

Sheet-pan Chicken with Potatoes, Arugula, and Garlic Yogurt

By Melissa Clark

INGREDIENTS:

1 ½ # chicken thighs

1 ¼ # small potatoes (gold, red, white) halved and cut into ½” slices

1 T kosher salt

1 t black pepper

2 T sriracha

½ t cumin

4 ½ T extra virgin olive oil

2 leeks, white and light green parts only, halved lengthwise and thinly sliced

1 lemon, zested

⅓ c plain yogurt (not Greek)

1 garlic clove

2 oz baby arugula

Chopped fresh dill

Lemon juice, as needed

DIRECTIONS:

1. Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin, and 3 T olive oil. Pour over the chicken and potatoes and toss to combine. Let sit at room temperature for 30 minutes or refrigerate for up to 8 hours.
2. Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt, and the remaining olive oil.
3. Heat oven to 425℉. Arrange chicken and potatoes on a large-rimmed baking sheet in a single layer. Roast for 15 minutes. Toss the potatoes lightly.
4. Scatter leeks over the pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25-30 more minutes.
5. While the chicken cooks, place yogurt in a small bowl. Grate garlic over the yogurt and season with salt and pepper.
6. To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over the mixture. Drizzle with oil and lemon juice and serve.

Sheet-Pan Sausages with Brussels Sprouts and Honey Mustard

By Ali Slagle

INGREDIENTS:

1 # sweet Italian sausage

1 # brussels sprouts, trimmed and halved lengthwise

1 # small potatoes, cut in half

2 T extra virgin olive oil

Kosher salt and black pepper

4 t honey

1 T Dijon mustard

1 T yellow mustard seeds

¼ c almonds or walnuts, chopped (optional)

DIRECTIONS:

1. Preheat oven to 450℉, and place a sheet pan in the oven.  Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes, and 2 T of olive oil, and stir until coated. If the mixture seems dry, add a little more oil. Season with salt and pepper.
2. Spread the mixture evenly over the pre-heated sheet pan, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. The sausages will not be cooked through yet.
3. Meanwhile, in a small bowl, stir together the honey, mustard, and mustard seeds.
4. Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with nuts, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.