"You can't knock a complete meal prepared on a baking tray, ready to eat straight from the oven with few, if any, pots or pans to wash up. It's no wonder that sheet pan dinners are touted for their convenience. 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."
Sheet pan chicken breasts pair boneless, skin-on chicken with grape tomatoes and canned chickpeas coated in a smoky, lemon-forward marinade. Olive oil, lemon juice, grated garlic, honey, smoked and sweet paprika, cumin, lemon zest and red pepper season the ingredients before roasting. High-heat baking crisps the chicken skin, releases pan juices, collapses tomatoes into jammy pockets and softens chickpeas while they brown in the sauce. Active prep takes about 10 minutes and the total time is roughly 30–40 minutes. Serve the finished dish over couscous to absorb the juices and top with spiced yogurt and fresh herbs.
Read at www.mercurynews.com
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