"There is another advantage to a sheet pan meal: It delivers big on flavor. One-pan cooking ensures that each ingredient mingles in a happy jumble during the baking process, sharing their spices and aromas, exuding their juices and uniting in a flavorful meal. In this recipe, chicken, tomatoes and chickpeas are coated in a smoky, lemon-infused marinade, then spread on a baking sheet and banished to the oven for just enough time to cook the meat."
"While it cooks, the chicken crisps and gives off its juices, the tomatoes collapse into jammy slumps and melt into the pan juices, and the nubby chickpeas take a bath and crisp in the sauce. In a mere 30 minutes, you end up with a saucy, aromatic chicken dinner, with any heavy lifting done by the oven. The juices are key to this dish, so serve the chicken over a bed of couscous to capture every drop."
Chicken breasts are marinated in olive oil, lemon juice, garlic, honey, smoked and sweet paprika, cumin, lemon zest, and Aleppo pepper, then roasted with grape tomatoes and chickpeas on a single sheet pan. Roasting allows the chicken to crisp while releasing juices that mingle with jammy tomatoes and saucy chickpeas. The dish cooks in about 30 minutes with 10 minutes active prep and 40 minutes total time. Serving over couscous captures the pan juices. Optional finishing touches include a dollop of spiced Greek yogurt and chopped parsley or cilantro. Bone-in thighs can be substituted with adjusted cooking time.
Read at The Mercury News
Unable to calculate read time
Collection
[
|
...
]