Sheet Pan Dinner 2 Ways!
Finding the time to make dinner can be difficult. With these sheet pan dinners, we’ve minimized the prep work and maximized the flavor! Not to mention, cleanup is a breeze.
Adapted from Ree Drummond.
Sheet Pan Shrimp and Vegetables
1 red onion, cut into wedges
3 cups sourdough bread, cut into 1-inch cubes
1 pint (2 cups) cherry tomatoes
½ cup pitted Niçoise olives
Kosher salt and freshly ground black pepper
4 Tbsp extra-virgin olive oil
2 lbs jumbo shrimp (U15), peeled and deveined and tails removed
2 Tbsp red wine vinegar
1 anchovy, minced
1 Tbsp capers, drained
1/3 cup fresh parsley leaves, plus 2 tablespoons, chopped
Parmesan shavings, for garnish
Garlic Roasted Flat Chicken™ with Vegetables
1 plain DLM Flat Chicken™*** (ask Meat counter for a plain DLM Flat Chicken™)
4 garlic cloves, chopped
1 tsp kosher salt
6 Tbsp (3 oz) salted butter, softened
1 Tbsp fresh thyme, chopped
2 Tbsp lemon zest
3/4 tsp black pepper, divided
12 oz small red new potatoes, halved
8 oz small carrots with tops, trimmed
8 oz Brussels sprouts, trimmed and halved
3 Tbsp fresh juice (from 2 lemons)
For the Shrimp with Vegetables:
Preheat the oven to 375ºF. Combine the onion, bread cubes, tomatoes, and olives on a rimmed baking sheet. Sprinkle with ½ tsp salt and black pepper to taste. Drizzle with 2 Tbsp olive oil and toss everything together. Disperse evenly on the baking sheet and bake until the bread just starts to crisp, 12 to 15 minutes.
In a medium bowl, toss the shrimp with 1 Tbsp olive oil and ½ tsp salt. Place the shrimp on another sheet pan and bake until the shrimp are opaque and just cooked through, 5-8 minutes. (Be careful not to overcook shrimp.)
Meanwhile, whisk together the remaining 1 Tbsp olive oil, vinegar, and anchovy in a small bowl. Stir in the capers and set aside.
Remove the baking sheets from the oven, and add the cooked shrimp to the other sheet pan with the bread and vegetables. Add the parsley leaves and dressing and toss to evenly coat. Transfer to a platter and garnish with the chopped parsley. Add Parmesan shavings. Serve immediately.
For the Garlic Chicken:
Preheat oven to 375ºF.
Place DLM Flat Chicken™*** in a large rimmed baking pan. Tuck wing tips under chicken so they don’t burn.
***Please note that DLM Flat Chicken™ comes in a variety of flavors. To get a plain DLM Flat Chicken™, you will need to ask for one at the Meat counter. But this recipe can be adapted with any of the DLM Flat Chicken™ flavor combinations that you will find on the shelf—just skip the garlic mixture .***
Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 Tbsp garlic mixture. Rub remaining garlic mixture under skin of chicken breasts and thighs.
Arrange potatoes and carrots around chicken and bake 20-25 minutes. Remove pan from oven and arrange Brussels sprouts around chicken, and spread remaining 2 Tbsp garlic mixture on breasts; return to oven, and bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 more minutes.
Drizzle with lemon juice, and let stand 10 minutes. Carve chicken, and serve with pan juices.
SERVINGS: Serves: 6
ALLERGENS: Milk, Fish, Shellfish, Wheat