Tag: baby potatoes

Sheet Pan Chicken and Vegetables
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Busy weeknights call for a quick sheet pan dinner.

Tender chicken breast pieces are baked with veggies and then broiled with a sprinkle of crispy parmesan cheese.
One baking sheet is all you need to get perfectly roasted chicken and veggies, and cleanup is a cinch.

Chicken sheet pan dinners are wholesome, healthy, and easy to customize.

Great for big families and big feasts. Serve with noodles and a simple salad, and let everyone help themselves.

Serve all week long as workday lunches and reheat and eat dinners.
Ingredients and Variations

Chicken: Chicken breasts, chicken thighs, or even chicken drumsticks can be used in a sheet pan dinner. For extra flavor toss in some slices of summer sausage too.

Vegetables: Potatoes, peas, and fresh or frozen mixed veggies are perfect in a sheet pan dinner. Mushrooms, halved Brussels sprouts, corn cobs cut into bite-size pieces, thick coins of zucchini, asparagus, and chunks of red onion and red bell peppers will all caramelize nicely and bring on new flavors.

Seasoning: Homemade seasoned salt and Italian seasoning are quick and easy to make and the ingredients can be adjusted to suit your preference. Or toss chicken and veggies in a zesty Adobo blend and serve with warm tortillas and wedges of lime.

Variations: This recipe is perfect for using what you’ve got! Mix up the proteins and use salmon or shrimp for an old-fashioned shrimp boil, or use leftover beef or pork.

How to Make a Sheet Pan Dinner
1. Season potatoes and bake them on a baking sheet.
2. Toss vegetables (except peas) and chicken in with seasoning and oil.
3. Roast chicken and vegetables with the potatoes (recipe below).
4. Add thawed peas. Sprinkle with parmesan cheese and broil.
Holly’s Best Tips and Tricks
- Prep the pan with parchment paper for faster cleanup.
- Don’t crowd the pan. If necessary, use two sheet pans
- Chop potatoes, carrots, and squash into uniform sizes so they cook evenly.
- Starchy veggies like potatoes, squash, and carrots need to be cooked a little first, but you can prep the rest of the dish ahead.
- Keep leftovers in a covered container in the refrigerator for up to 4 days.
More Easy Sheet Pan Meals

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Sheet Pan Chicken and Vegetables

For a one-pan easy-to-make meal, try this sheet-pan dinner recipe!

Prep Time 13 minutes

Cook Time 36 minutes

Total Time 49 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 400°F.

Toss potatoes with 1 tablespoon olive oil and seasoned salt. Place on a rimmed baking sheet and roast for 20 minutes.

Meanwhile, in a large bowl, combine the seasoning mix ingredients and 1 tablespoon of olive oil. Add the vegetables (except for the peas) and chicken pieces and toss well to coat.

Stir the potatoes on the pan and arrange the chicken and vegetables around the potatoes. Return to the oven and roast for an additional 14 to 18 minutes or until the vegetables are tender and the chicken is cooked through.

Sprinkle with the thawed peas and parmesan cheese and broil on high heat 4 inches from the broiler for 2 minutes.

Lemon pepper can be salty. Taste your seasoning and if it doesn’t have enough salt, add additional salt to the mixture.
For the vegetables choose any of the following:
zucchini sliced ½-inch thick, sliced bell pepper, cherry tomatoes, snap peas, asparagus spears cut in thirds.
If the asparagus is thin, add for the last 10 minutes of cooking time.
Leftovers will keep in the refrigerator for up to 4 days.

Calories: 469 | Carbohydrates: 44g | Protein: 35g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 669mg | Potassium: 1240mg | Fiber: 11g | Sugar: 2g | Vitamin A: 9657IU | Vitamin C: 45mg | Calcium: 136mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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September 27, 2024
Italian Chicken
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Italian chicken is a fast and flavorful one-pan dinner.

Chicken breasts and potatoes are tossed in a flavorful Italian seasoning and roasted alongside veggies for a full meal on just one pan.

Savory and super easy, you’ll be making this dish on repeat!
Easy Preparation: Simple steps and minimal prep make it easy to follow.

One-Pan Meal: Everything cooks together on a single baking sheet, making cleanup a breeze!

Healthy Ingredients: Includes lots of vegetables like zucchini, cherry tomatoes, and red peppers.

Delicious: Most importantly, this meal is delicious.
What You’ll Need For Italian Chicken

Chicken: Boneless, skinless chicken breasts are ideal for this recipe. You can also substitute with chicken thighs or drumsticks.

Potatoes: I use baby potatoes cut in half. You can also use larger potatoes cut into 1-inch chunks. There is no need to peel the tomatoes.

Vegetables: Zucchini, cherry tomatoes, and red peppers add color and flavor. Feel free to add other veggies like sliced mushrooms or broccoli.

Marinade: A mix of Dijon mustard, red wine vinegar, and Italian dressing mix creates a flavorful marinade.

Seasonings: Olive oil, Parmesan, salt, and pepper give the dish so much flavor!

Variations
- Replace the chicken with Italian sausage, shrimp, or pork tenderloin.
- Add different herbs and seasonings like fresh parsley, oregano, basil, or thyme.
How to Make Italian Chicken
1. Season: Toss the chicken with the marinade. Season the potatoes per the recipe below.
2. Bake: Add the chicken and potatoes to a sheet pan and bake for 15 minutes.
3. Add veggies: Season the veggies and add to the baking sheet. Bake until tender.
Storing Leftovers
- Keep leftover Italian chicken in an airtight container and store it in the fridge for up to 3-4 days.
- Freeze portions in zippered bags for up to 4 weeks. Add extra parmesan cheese to revive the flavor!
Sheet Pan Favorites

Did you make this Italian Chicken? Leave a rating and a comment below.
Italian Chicken

Italian chicken is marinated in a flavorful blend of Dijon and Italian seasoning, then roasted with fresh vegetables for a delicious and easy meal.

Prep Time 20 minutes

Cook Time 40 minutes

Rest Time 5 minutes

Total Time 1 hour 5 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.

In a bowl or resealable bag combine 2 tablespoons olive oil, 1 tablespoon Italian dressing mix, red wine vinegar, and dijon. Add the chicken and toss to coat. Allow to marinate while preparing the vegetables.

Cut potatoes in half. Toss with 1 tablespoon oil, Parmesan cheese, ½ teaspoon of salt, and ¼ teaspoon pepper (or to taste). Spread on the baking sheet and bake for 15 minutes.

Meanwhile, in a large bowl toss together cherry tomatoes, zucchini, red pepper, whole garlic cloves, the remaining Italian dressing mix, and 1 tablespoon of olive oil.

Place the chicken on the baking sheet with the potatoes and arrange the vegetables around the chicken.

Bake for 18-25 minutes or until the chicken breasts reach an internal temperature of 165°F.

Rest the chicken for 5 minutes before slicing.

Leftover Italian chicken can be stored in the fridge in an airtight container for up to 4 days.

Calories: 400 | Carbohydrates: 31g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1010mg | Potassium: 1281mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1448IU | Vitamin C: 89mg | Calcium: 67mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 25, 2024
Shrimp Boil
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If summer had a flavor, this good ol’ shrimp boil would be it!

This easy recipe comes together in one big stockpot filled with creamy potatoes, sweet corn, zesty sausage, and jumbo shrimp perfectly seasoned with Old Bay!

What is a Shrimp Boil?
- Also known as a Southern Boil, shrimp boils dump everything onto a newspaper-lined table so everyone can dig in! This version uses a large serving platter or tray.
- Since the protein and veggies are cooked in one pot, everything gets infused with robust Cajun flavor.
- So simple! This recipe tastes delicious and fresh – all you need are lemon wedges, melted butter, and sliced baguettes for all that juicy broth!
Ingredients Needed For Shrimp Boil

Shrimp: The star of the boil is the shrimp! Choose shell on jumbo or large shrimp. If using frozen shrimp, it doesn’t need to be thawed, just add a minute or two to the cooking time. Typically, ¼ pound of shrimp for each person is a good ratio.

Sausage: This recipe calls for smoked sausage. You can use any variety, including andouille sausage or kielbasa; I love a spicy or garlicky version.

Potatoes: Whole baby red or yellow potatoes are easy to use but you can also use quartered red potatoes or Yukon Golds – no need to peel them! Skip the Russet or baking potatoes, they’re too grainy and starchy for this application.

Corn: Corn on the cob adds a sweet flavor to a shrimp boil! So will colorful strips of red bell pepper and halved cherry tomatoes.

Seasonings: Beer is added to the water with lemon, onion, garlic, and other seasonings for flavor. Old Bay Seasoning has all the delicious components for a classic Southern boil (you can also make your own homemade Old Bay Seasoning). You can use a shrimp boil seasoning if you’d like in place. Feel free to zest it up with some Cajun seasoning in the butter.

Variations—Not every region has access to crawfish, but they’re a great addition to shrimp, and so are fresh crab legs.

How to Make a Shrimp Boil
1. Bring water, beer, lemon, garlic, ½ cup of Old Bay, and bay leaves to a boil in a large stockpot, per the recipe below.
2. Add potatoes and then the corn and sausage and reduce heat to a simmer.
3. Add shrimp and cook until they are pink and cooked through.
4. Discard bay leaves and drain the stockpot.
5. Transfer to a platter and drizzle with melted butter and some fresh parsley.
A seafood boil is an all-hands affair; lots of sliced bread and a squeeze of lemon juice are must-haves!

PRO TIP: Save that rich seafood broth! Strain out any solids and freeze in quart-sized zippered bags and use in a future gumbo, jambalaya, or seafood chowder.

Storing and Reheating Leftovers

Leftover shrimp boil can be kept in a covered container in the refrigerator for up to 4 days. Reheat under the broiler until heated through.

More Shrimp Faves

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Shrimp Boil

Shrimp, corn, potatoes, and sausage are cooked together with flavorful spices in one big pot!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Cook ModePrevent your screen from going dark

In a large stockpot, add 4 quarts water, beer, onion, lemon, garlic, ½ cup Old Bay seasoning, and bay leaves. Bring to a boil and simmer 5 minutes.

Add the potatoes and boil for 10 minutes.

Reduce the heat to a simmer and add corn and sausage. Cook for 8 minutes.

Add the shrimp and boil gently for 2 to 3 minutes or just until the shrimp is cooked through (this can vary based on the size of your shrimp).

Drain well, reserving some of the broth if desired, and discard the bay leaves. Transfer to a rimmed baking sheet or a large serving platter. Drizzle with melted butter and toss to combine. Season with additional salt to taste.

Serve with lemon wedges, Old bay seasoning and sliced baguette.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat under the broiler.

Calories: 543 | Carbohydrates: 40g | Protein: 28g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 214mg | Sodium: 1416mg | Potassium: 723mg | Fiber: 4g | Sugar: 3g | Vitamin A: 681IU | Vitamin C: 26mg | Calcium: 167mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course, Seafood

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 23, 2024