Sheet Pan Dinner

• In a large mixing bowl, whisk together the oil, lemon juice, honey, garlic, rosemary, and salt. Add the chicken, sausages, potatoes, red peppers, broccoli florets, and lemon wedges. Using a pair of tongs, toss the ingredients, making sure all the pieces are covered with the dressing. Cover the bowl and put it in the fridge for at least 30 minutes and up to overnight.
• When you’re ready to cook, preheat the oven to 400°F (200°C).
• Line a large baking sheet with parchment paper. Use one that has sides at least ½ inch (1.25 cm) high. Arrange the ingredients in a single layer in the baking sheet. Scrape out any remaining marinade from the bowl and pour it over the chicken and vegetables. Place the tray on the middle rack in the oven. Bake until a meat thermometer inserted into the chicken reads at least 165°F (74°C) and the potatoes are tender, 50–60 minutes. Using oven mitts, remove from the oven and turn off the heat. Divide the food on the tray evenly among six plates.

Mix it Up!

SWEET & SPICY

• Replace the honey with 1 Tbsp (15 mL) maple syrup and swap the rosemary for 2 tsp (10 mL) sriracha sauce.

HONEY MUSTARD

• Double the honey and replace 1 Tbsp (15 mL) of the lemon juice with 1 Tbsp (15 mL) Dijon mustard. Replace the rosemary with thyme.

TERIYAKI

• Replace the honey with 1 Tbsp (15 mL) brown sugar, replace the lemon juice with 2 Tbsp (30 mL) tamari or coconut aminos, and replace the rosemary with 1 tsp (5 mL) ground ginger.