3 Meals You Can Make Using a Sheet Pan
When you like to cook but aren’t a huge fan of a big clean-up, having a few no mess, no fuss recipes in your back pocket is essential. If you’re looking for easy one sheet pan meals without having to sacrifice fabulous dishes with great flavor, give these new recipes a try. In her new book, The 200 Best Sheet Pan Meals, Camilla V. Saulsbury delivers a bevy of possibilities when it comes to single-dish meals. Here are 3 of our favorite sheet pan meals from Saulsbury.
All photos Courtesy of 200 Best Sheet Pan Recipes by Camilla Saulsbury © 2016
1. Sheet Pan Clam Bake
Summer means it’s seafood time, and nothing says a summer party like a good ‘ole clam bake. With this recipe, the fresh saltwater taste will be delivered right to your kitchen counter or backyard patio.
- 1 pound small yellow-fleshed or white new potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspon freshly cracked black pepper
- 1 pound mussels, scrubbed
- 1 pound littleneck clams, scrubbed
- 2 corn cobs, cut clockwise into 2-inch pieces
- 1 package smoked sausage, cut into 2-inch pieces
- ¼ cup unsalted butter, cut into small pieces
- 2 teaspoons Old Bay or other seafood seasoning
- 1 pound jumbo shrimp, peeled and deveined
Chopped fresh parsley, lemon wedges, crusty bread
Directions: Toss potatoes with oil, salt and pepper and spread into a single layer on pan (lined with tin foil). Roast in oven at 450 degrees for 20 to 25 minutes. When the potatoes are slightly tender, remove pan from oven and scatter mussels, clams, corn and sausage evenly over pan. Sprinkle with Old Bay seasoning then roast for 8 minutes. Take pan out of the oven, and scatter shrimp over pan, roast for 3 to 6 minutes or until the mussels and clams have opened, shrimp are pink and opaque and potatoes are tender, tossing any mussels or clams that haven’t opened up. Scoop the mixture into bowls, serving with accumulated juices and any of the suggested accompaniments.
2. Roast Chicken Quarters with Lemon-Dill Spring Vegetables
Great as a weeknight dinner or even a good option as a weekend dinner date night in, this recipe delivers a traditional dinner staple with a twist.
- 4 chicken leg quarters (about 3 lbs), patted dry
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1 package (12 ounces) frozen pearl onions, thawed
- 1 package (1 pound) peeled baby carrots
- 1 pound yellow-fleshed fingerling or baby potatoes, halved crosswise
- 2 cups trimmed radishes, halved lengthwise
- ¼ cup chopped fresh dill
- 1 tablespoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
Directions: Place chicken skin side up on pan (lined with tin foil), and brush with 1 tbsp oil and season with salt and pepper. Roast chicken in oven at 500 degrees for 10 minutes. While the pan’s in the oven, in a large bowl, toss together the onions, carrots, potatoes, radishes, the remaining oil, ¾ teaspoon salt and ½ teaspoon pepper. Remove pan from oven, and add veggies around chicken pieces, then roast for another 20 to 25 minutes until vegetables are tender and chicken skin is crispy. Transfer chicken to serving platter, and sprinkle vegetables with dill, lemon zest and lemon juice, tossing to coat before serving with the chicken.
3. Italian Sausage and Pepper Supper
A classic favorite without the hassle, this is your next go-to favorite for Sunday night dinner with the whole family … or even a great addition to a backyard BBQ.
- 2 large red or yellow bell peppers
- 1 large onion
- 1 pound red-skinned or yellow-fleshed baby potatoes
- 3 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- ¾ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 1 pound sweet or hot Italian sausages, each cut crosswise into 4 pieces
Directions: Cut bell peppers in half lengthwise, removing seeds and stem, then cut each half lengthwise into 4 wedges. Cut onion in half lengthwise, then cut each half into 6 wedges. Toss bell peppers, onion, potatoes, oil, rosemary, salt and pepper on prepared pan, then spread in a single layer. Nestle sausage pieces among veggies, spacing evenly.
Roast in oven for 20 minutes at 450 degrees, then open oven door to stir vegetables and sausage. Continue to roast for another 10 to 20 minutes or until potatoes are fork-tender and sausages are lightly browned and juices run clear when pierced.
[Update, 5/9/2016: This recipe’s directions have been updated.]