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Sheet pan dinners are some of my favorite meals to cook during the cold months. They're easy to prepare and cook, warming, and customizable depending on your taste and cravings. When the weather is chilly and the warmth of our ovens is comforting, cook up these sheet pan meals from allrecipes.com.
Preheat oven to 425 degrees. Line large rimmed baking sheet with aluminum foil.
Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
Transfer vegetable-chicken mixture to prepared baking sheet and spread in even layer. Scatter lemon slices over vegetables, leaving chicken uncovered so skin will brown.
Bake for about 40 minutes. Remove from oven and top with feta, parsley, and olives.
Combine oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper in large resealable plastic bag. Add chicken tenders, bell peppers, and onion; seal the bag and shake to mix. Marinate in refrigerator, 30 minutes to 2 hours.
Preheat oven to 400 degrees. Line rimmed sheet pan with aluminum foil. Spread chicken mixture onto pan.
Roast in oven, stirring halfway, until chicken is no longer pink and bell peppers are softened, 15 to 20 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees.
Sprinkle cilantro and pour lime juice over chicken mixture; stir to distribute.
Preheat oven to 400 degrees. Line sheet pan with parchment paper.
Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in small bowl.
Place green beans, potato, bell pepper, broccoli, and garlic onto sheet pan. Drizzle with olive oil and sprinkle with 1/2 the seasoning mix; toss to coat.
Place flour in a bowl. Place melted butter into a second bowl. Mix panko, 2/3 cup Parmesan cheese, and remaining seasoning mix together in a third bowl.
Slice chicken into 1-1/4-inch strips, then coat in flour. Dredge floured strips in melted butter, dripping excess butter back into bowl. Press into Parmesan-panko mixture until heavily coated on both sides.
Push veggies to one half of the sheet pan. Place coated chicken strips onto the other side. Sprinkle any remaining Parmesan panko mixture over chicken, pressing to adhere.
Bake in oven for 10 minutes. Flip chicken strips and stir veggies, then continue to bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 more minutes. An instant-read thermometer inserted into center of chicken should read at least 165 degrees.
Meanwhile, make dipping sauce. Whisk mayonnaise, ketchup, garlic powder, and Worcestershire sauce together in a small bowl.
Remove chicken and veggies from the oven. Toss veggies with remaining 1/3 cup Parmesan cheese. Serve with dipping sauce, if desired.
Preheat oven to 425 degrees. Line two 10×15-inch baking pans with foil. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in large bowl. Divide mixture between the prepared pans.
Roast in oven until shrimp are opaque, about 15 minutes. Sprinkle with cilantro and serve with brown rice and lime wedges.
VEGAN ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
Recipe by Fioa
Serves 4
* 2 c. Brussels sprouts, halved
* 2 c. cubed butternut squash
* 3 Tbsp. olive oil
* 1 tsp. garlic powder
* 1/2 tsp. smoked paprika
* 1/2 tsp. sea salt
* 1/4 tsp. ground black pepper
Preheat oven to 425 degrees. Line baking sheet with parchment paper. Place Brussels sprouts and butternut squash in single layer on baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper. Roast in oven until golden and crispy, about 25 minutes.