Sheet Pan Dinner

The expression “sheet pan dinner” basically means that all the ingredients for your entire meal get cooked in one pan at the same time. Feel free to swap the chicken out for pork loin or chops if that’s what you have in the fridge, and any combination of vegetables will work. —Let’s Eat: Recipes for Kids Who Cook, DL Acken and Aurelia Louvet, TouchWood Editions.

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SHEET PAN DINNER

Course Main Course
Servings 6 servings
Author DL Acken and Aurelia Louvet, authors of Let’s Eat: Recipes for Kids Who Cook

Ingredients

  • ¼ cup (60 mL) olive oil
  • 2 Tbsp (30 mL) freshly squeezed lemon juice (1 lemon)
  • 2 tsp (10 mL) liquid honey
  • 3 garlic cloves minced
  • 2 tsp (10 mL) chopped fresh rosemary leaves
  • 1 tsp (5 mL) sea salt
  • 6 bone-in skin-on chicken thighs 6 bone-in, skin-on chicken drumsticks
  • 6 English-style sausages
  • 1 lb (450 g) Yukon Gold or new unpeeled potatoes, cut into 1–2-inch (2.5–5 cm pieces)
  • 1 red bell pepper cut into bite-size pieces
  • 1 broccoli crown chopped into bite-size florets
  • 1 organic lemon cut into 6 wedges

Instructions

  • 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.

    Notes

    Recipe by DL Acken and Aurelia Louvet from Let’s Eat: Recipes for Kids Who Cook, copyright © 2023 by DL Acken and Aurelia Louvet. Reprinted with permission of TouchWood Editions: www.touchwoodeditions.com