You possibly can’t knock an entire meal ready on a baking tray, able to eat straight from the oven with few, if any, pots or pans to clean up. It’s no marvel that sheet pan dinners are touted for his or her comfort.
There’s one other benefit to a sheet pan meal: It delivers huge on taste. One-pan cooking ensures that every ingredient mingles in a cheerful jumble in the course of the baking course of, sharing their spices and aromas, exuding their juices and uniting in a flavorful meal.
On this recipe, rooster, tomatoes and chickpeas are coated in a smoky, lemon-infused marinade, then unfold on a baking sheet and banished to the oven for simply sufficient time to cook dinner the meat. Whereas it cooks, the rooster crisps and provides off its juices, the tomatoes collapse into jammy slumps and soften into the pan juices, and the nubby chickpeas take a shower and crisp within the sauce. In a mere half-hour, you find yourself with a saucy, fragrant rooster dinner, with any heavy lifting performed by the oven.
The juices are key to this dish, so serve the rooster over a mattress of couscous to seize each drop. End with a cooling dollop of spiced yogurt for those who like. You may make this recipe with bone-in rooster thighs, too. Merely alter the cooking time for the meat.
Sheet Pan Rooster Breasts With Tomatoes and Chickpeas
Lively Time: 10 minutes
Whole Time: 40 minutes
Yield: Serves 4
INGREDIENTS
1/4 cup olive oil
2 tablespoons recent lemon juice
3 garlic cloves, grated
1 tablespoon honey
2 teaspoons smoked paprika
1 teaspoon candy paprika
1 teaspoon floor cumin
1 teaspoon finely grated lemon zest
1/2 teaspoon Aleppo pepper or crimson chile flakes
Kosher salt
1 cup Greek whole-milk yogurt
4 boneless rooster breasts, with pores and skin, 6 to eight ounces every
16 ounces grape tomatoes
1 (15-ounce) can chickpeas, drained and rinsed
Freshly floor black pepper
Chopped Italian parsley and/or cilantro, for garnish
DIRECTIONS
Warmth the oven to 400 levels.
Whisk the oil, lemon juice, garlic, honey, each paprikas, cumin, lemon zest, crimson pepper and 1 teaspoon salt in a small bowl.
Add the yogurt to a separate small bowl. Stir in 1 tablespoon of the oil combination and whisk to mix. Put aside for serving.
Place the rooster in a big bowl. Add the remaining oil combination and switch the rooster to coat, rubbing the oil between the pores and skin and meat. Add the tomatoes and chickpeas to the bowl and stir to coat with the oil. Dump the rooster, tomatoes and chickpeas onto a rimmed baking sheet. Unfold in a single layer, nestling the rooster, skin-side up, between the tomatoes and chickpeas. Frivolously season every thing with salt and black pepper.
Switch the baking sheet to the oven. Roast till the rooster is cooked by the middle (an instant-read thermometer ought to register 165 levels when inserted within the thickest half), 25 to half-hour, relying on the thickness of the meat.
Divide the rooster, tomatoes and chickpeas and pan juices between serving plates (or spoon over ready couscous). Garnish with parsley or cilantro and serve with the yogurt sauce.
Lynda Balslev is an award-winning author, cookbook writer and recipe developer based mostly in Northern California. Go to TasteFood at TasteFoodblog.com.
