Delicious quick dinner recipe, go sheet pans!

Hi Folks-

I’m making pad thai tonight and I’ve gotten a late start so the post is going to be very short. I did want to share a great recipe I found on the NY Times for sheet pan chicken. Sheet pan cooking is all the rage because everything (veg, starch and protein) cooks on one pan at the same time. As folks get fancier it gets more complicated but this recipe is the epitome of simple sheet pan cooking, delicious and quick. I used less thighs because I had fewer and it still came out great. So give this a whirl on a week night!

Sheet pan chicken with scallions and potatoes

INGREDIENTS

  • 12 scallions, trimmed (about 1 pound)

  • 5 tablespoons extra-virgin olive oil

  • Kosher salt and black pepper

  • 1 pound Yukon gold potatoes (about 3 large), sliced 1/8-inch-thick (about 4 cups)

  • 8 large bone-in, skin-on chicken thighs (about 3 pounds)I used our Misty Knoll legs and just cut the drumsticks off to use for another time (like for football this coming weekend 🙂

  • 2 tablespoons drained capers

  • 1 tablespoon fresh lemon juice, plus 4 lemon wedges for serving (optional)

PREPARATION

  1. Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.

  2. Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using. I actually just put my sheet pan over the burner for a minute, used the lemon juice to deglaze the pan, added the capers salt and pepper and poured it over the chicken. Simple and no extra dish!

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Halibut

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Lemon sole

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

  • Prince Edward Island Mussels

Day of the Week

Lunch Special

Soup Special

Dinner Special

Monday

Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf

Tuesday

meatball sub

Broccoli Cheddar Ale

Shrimp Scampi

Wednesday

Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo

Thursday

Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla

Friday

Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

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