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Sheet Pan Chicken Thighs with Veggies

Name: Sheet Pan Chicken Thighs with Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 medium potato, peeled and cut into quarters; 1 medium carrot, peeled and cut into 1/2 inch thick sticks; a handful of Brussels sprouts, trimmed and halved; 2 tsp light olive oil; garlic powder, onion power, dried thyme, salt and pepper to taste; a pinch of sweet paprika (for the potatoes); 2 small boneless, skinless chicken thigh fillets; salt and black pepper to taste; 1/2 tsp poultry seasoning; 2 tsp butter

Thursday, 5 January 2023

This fabulous sheet pan supper is hearty, healthy and sized just for one person! Filled with flavor it makes a perfect midweek supper for the singleton, although certainly you could double, triple, or quadruple it to feed more people if you wish!

Hearty and full of flavor it is a simple meal that the whole family is sure to love!

No fuss no muss, everything cooks all on the one pan, and if you line your pan with foil, that also means a minimum of clean-up to take care of afterwards.

Not only is it simple and easy to make, but it is also very healthy and filled with plenty of delicious colors, flavors and textures.

Everything cooks altogether . . . roasting in a hot oven so you end up with beautifully crispy tender, an yet lightly caramelized carrots . . .

Perfectly roasted and caramelized Brussels sprouts. Oh, I do so love a roasted Brussels sprout, don't you? These are beautifully done.

Even the potato wedges are cooked to perfection. Crisp and golden brown on the outsides, and fluffy and meltingly tender inside.

This is a recipe I downsized and adapted from one I found on The Feathered Nester. I thought I had taken out a chicken breast to cook, but it ended up being two boneless skinless thighs.

Scratch plan "A" and move to plan "B."

WHAT YOU NEED TO MAKE SHEET PAN CHICKEN THIGHS WITH VEGGIES for one

There is nothing extraordinary here. Just everyday simple kitchen ingredients.

For the vegetables:

1 medium potato, peeled and cut into quarters
1 medium carrot, peeled and cut into 1/2 inch thick sticks
a handful of Brussels sprouts, trimmed and halved
2 tsp light olive oil
garlic powder, onion power, dried thyme, salt and pepper to taste
a pinch of sweet paprika (for the potatoes)

For the chicken:

2 small boneless, skinless chicken thigh fillets
salt and black pepper to taste
1/2 tsp poultry seasoning
2 tsp butter

At the end of the day you can use whatever vegetables you have in the house and that you enjoy. For me it happened to be carrots and sprouts. Broccoli would work well as would cauliflower or green beans. Zucchini would work well.

You could use sweet potatoes, turnips or butternut squash as well. Just make sure that you cut your vegetables all the same size and allow for extra cook time for the harder vegetables. Some vegetables take longer to cook than others. Rutabaga or turnips are ones which take a bit longer.

Small wedges of cabbage would also be very nice, onions, etc. Really the world is your oyster when it comes to choice!

I used very simple seasonings for my vegetables and my chicken. You could vary on these of course. If you want a Tex Mex kind of a result, use typical spices such as cumin, coriander and chili. A squeeze of lime juice would be lovely squeezed over the chicken at the end in this case.

Today I used only onion and garlic powders. (Make sure you use powders not salts.) I also used some dried thyme on the vegetables and my own homemade Bell's poultry seasoning mix on the chicken.

You could use chicken breast meat instead of the thighs, but do bear in mind that they will not take as long to cook, unless your breast is particularly thick.

If your chicken breast is quite thick, beat it to an even flatness between two sheets of plastic cling film. I would do this anyways just to make sure that everything cooks evenly.

If you wanted to you could brush the chicken with some sort of sauce prior to cooking and throughout the cook time. BBQ Sauce, Honey Mustard, Maple, Honey, etc. Again go with what you enjoy.

Today I left them plain with just the seasonings and a pat of butter to help and keep them moist.

HOW TO MAKE SHEET PAN CHICKEN THIGHS WITH VEGGIES for one

Nothing could be quicker or easier! If you have all of your vegetables prepped ahead of time, it goes even faster.

Preheat your oven to 425*F/ 220*C/ gas mark 7. Line a small, rimmed baking sheet with aluminum foil.

Toss your vegetables together in a bowl along the oil. Lay the vegetables (individually) out onto the baking tray, sprinkling some paprika on the potato wedges. Sprinkle the remaining seasonings overall.

Lay the chicken thighs on the baking sheet. Keep them rolled up to begin. Top each with a slice of butter and then season with some, salt, pepper and poultry seasoning.

Roast in the preheated oven for 15 minutes. Using a spatula turn your vegetables over. (If some appear done, remove to a bowl and then return at the end of cook time to heat through. Depending on the size of your sprouts, they can cook faster than the carrots and potatoes.)

Open out the chicken thighs and roast everything for a further 10 to 15 minutes until the chicken is tender and cooked through (juices will run clear), and your vegetables are done to your liking.

Serve hot.

I really enjoyed this hearty and yet very simple meal. After all the hustle bustle of December, it was nice to be able to enjoy a meal that wasn't labor or planning intensive!

My carrots were crispy tender, the sprouts melted in my mouth, the potatoes were perfectly crisp, and that chicken was cooked to perfection as well. I needed nothing else!

If you are interested in additional smaller sized recipes for the singleton or couple, you may want to consider the following:

LEMON & GARLIC CHICKEN FOR ONE - This recipe is for a delicious moist and well flavored chicken breast which marinades for a time in a delicious tenderizing marinade and then is simply roasted to perfection in a moderate oven. As simple as it is this marinated lemon garlic chicken breast is truly delicious! Fabulous served on a bed of cooked orzo or rice.

DEEP DISH CHOCOLATE CHIP COOKIE FOR ONE -Crispy edged and gooey centred. This is best eaten warm, and I have a personal preference for vanilla ice cream with this, rather than anything else. So dangerous that you might even want to share it rather than eat it all on your own.

Yield: 1

Author: Marie Rayner

Sheet Pan Chicken Thighs with Veggies

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This quick and easy sheet pan supper is delicious and healthy and yields enough to feed one person generously. Simply double or triple the amounts to feed more people.

Ingredients

For the vegetables:

1 medium potato, peeled and cut into quarters
1 medium carrot, peeled and cut into 1/2 inch thick sticks
a handful of Brussels sprouts, trimmed and halved
2 tsp light olive oil
garlic powder, onion power, dried thyme, salt and pepper to taste
a pinch of sweet paprika (for the potatoes)

For the chicken:

2 small boneless, skinless chicken thigh fillets
salt and black pepper to taste
1/2 tsp poultry seasoning
2 tsp butter

Instructions

Preheat your oven to 425*F/ 220*C/ gas mark 7. Line a small, rimmed baking sheet with aluminum foil.
Toss your vegetables together in a bowl along the oil. Lay the vegetables (individually) out onto the baking tray, sprinkling some paprika on the potato wedges. Sprinkle the remaining seasonings over all.
Lay the chicken thighs on the baking sheet. Keep them rolled up to begin. Top each with a slice of butter and then season with some, salt, pepper and poultry seasoning.
Roast in the preheated oven for 15 minutes. Using a spatula turn your vegetables over. (If some appear done, remove and then return at the end to heat through. Depending on the size of your sprouts, they can cook faster than the carrots and potatoes.)
Open out the chicken thighs and roast everything for a further 10 to 15 minutes until the chicken is tender and cooked through (juices will run clear), and your vegetables are done to your liking.
Serve hot.

Did you make this recipe?

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Most Popular Recipes of 2022

Sunday, 1 January 2023

Happy New Year! I wish for all of us a very prosperous and happy 2023. May it be filled with lots of the people and things that we love, and here in the English Kitchen that means delicious recipes and good food to eat! (Focus being on DELICIOUS!)

I hope the coming months will be filled with lots of tasty traditional recipes intermingled with some new, some old, some healthy, and everything in between.

More and more I want my focus to be on smaller sized recipes, geared towards the smaller family, singletons, and empty nesters. But you larger families never fear, there will be plenty stirred into the mix for you as well, and as always, I am happy to give you the measurements for a larger sized recipe if you ask!

Everybody is doing this so I thought I would just jump on the bandwagon and share what were the most popular recipes on the blog over these past twelve months! I am sure you will be acquainted with many of them, but there may be a few that you have missed out on.

In any case, I can promise you this. All are delicious!

Coming in at #20: GINGERBREAD MUFFINS.

No surprise here. Moist and gingery with a bit of crunch from the demerara sugar sprinkle on top. A great basic gingerbread muffin that you can adapt by making a few additions if you like such as dried or candied fruit, etc.

Number 19: OLD TIME BREAD PUDDING

This is also not a surprise. This is an old traditional recipe for a solid bread pudding that cuts like a cake and is stuffed with plenty of spice and loads of fruit. Delicious warm, but equally as delicious cold. You will see this sold by a single serving slab in many of the bake shops in the UK. Perfect to enjoy with a mid morning or afternoon cuppa.

Number 18: PAN FRIED COD

I was really happy to see this one and not at all surprised. This is one of my favorite ways to prepare one of my favorite types of fish. This simple recipe boasts wonderful flavors and a really simple cooking method. Using very few ingredients, you can be enjoying perfectly cooked and delicious fish in less than fifteen minutes.

Number 17: GRATIN OF CHICKEN

Who doesn't struggle with using up all of the cooked chicken leftover from a roast chicken or a rotisserie bird. Struggle no more as I have the perfect solution and it is perfectly delicious! This creamy chicken gratin recipe is also perfect for those nights when you are starving, and you want to feed your family something warm and comforting. There is nothing like a creamy chicken gratin to tick all the boxes when it comes to creating a delicious and yet simple supper dish.

Number 16: TRADITIONAL SEED CAKE

I am really excited about this one as it is one of my absolute all-time favorite cakes to enjoy with a hot cuppa. It was also said to be the favorite cake of William Wordsworth's sister Dorothy Wordsworth! A good seed cake recipe would have been included in any Victorian era cookbook! They are very traditional.

Number 15: MARY BERRY'S MINCEMEAT BUNS

And there is no more perfect time of the year to bake them than now, with some of us having leftover mincemeat in the larder that we be wanting to use up! These may be baked in a muffin tin, but they are as far away from muffins as they can be. Instead they are dense fruited cakes, meant to be enjoyed with hot drinks. Not a dessert, but an indulgent teatime treat!

Number 14: NIGEL'S POTATOES

I absolutely adore this simple potato dish which comes from Nigel Slater. this one is such a simple dish. It's basically just layered raw potato, fried onions and chicken stock. You don't even need to peel the potatoes. And you can adapt it up or down to serve as many or as few people as you like. I can't think of anything that this tasty side dish wouldn't sit well next to!

Number 13: BLUEBERRY BUTTER SWIM BISCUITS

If you are a fan of North American style Biscuits you are going to just love this version of Butter Swim Biscuits. Butter swim biscuits are soft and fluffy biscuits that bake in a pan loaded with butter. There is no butter in the biscuits themselves, but with plenty of butter in the baking tin, you don't need it. These bake up light and fluffy with a lovely buttery crust, and crispy outside edge. This version is particularly nice as it is stuffed with sweet blueberries and glazed with a sweet glaze.

Number 12: BANBURY CAKES

A close cousin to Eccles cakes these delicious pastries are not cakes at all but a round shaped flaky and buttery puff pastry turnover filled with a filling of dried fruits, butter, spices and brown sugar. They are melt in the mouth delicious. Another very traditional recipe from the UK.

Number 11: MARY'S PERFECT SHORTBREAD

Another recipe adapted from Mary Berry. You just know it is the perfect shortbread biscuit/cookie. Crisp and buttery. Not too sweet. Perfect with a hot cup of tea or a bowl of ice cream. If you are looking for a great shortbread cookie, look no further. You just struck gold!

Number 10: CARAMEL POPCORN TWISTS

If you love caramel corn but are not fond of the husks on the popcorn getting stuck in your teeth, this delicious and easy recipe is the perfect solution. It uses a bag of hull-less popcorn, or popcorn twists as they are also called here in Canada, the popular brand being put out by Old Dutch. I know there is also a brand of these in America, but am not sure what it is called. In any case I call this easy to make snack DELICIOUS with a capital 'D!"

Number 9: GREEN BEAN & POTATO CASSEROLE

Cooked cubed potatoes and green beans in a delicious cheese sauce, topped with a buttery crumb and baked until golden brown and bubbling. This is an excellent side dish for any occasion or weeknight supper! Quite simply delicious!

Number 8: HOW TO COOK CHICKEN IN THE MICROWAVE

This is my tried-and-true way of preparing perfectly cooked chicken breasts in the microwave oven. I often buy whole packs of chicken breasts when they are on offer at the shops and poach or cook them, packing the meat into two cup containers, and freezing them. That way I always have a quantity of cooked chicken ready to use in a tasty dish at any given time. One of the easiest ways to cook this chicken is in the microwave. If you know how to cook chicken in the microwave you will never be short of cooked shredded chicken. It is very simple to do and very quick. The chicken always comes out moist and delicious. Perfect for shredding or dicing.

Number 7: LEMON POSSET

Nothing could be quicker or easier to make than this rich and creamy dessert. It uses only three simple ingredients. Heavy cream, lemon juice and sugar. It is, quite simply, one of my favorite desserts to make and to eat. Its rich and delicious with loads of lemon flavor. Prepare to fall in love. It's probably one of the simplest and yet most impressive desserts you could ever make!

Number 6: FRIED CABBAGE WITH BACON AND ONIONS

This is fabulously tasty no matter what you choose to enjoy with it. Rich and salty and earthy. I think it is the earthy quality of cabbage that draws me in the most. I can never get enough of it. I could eat a whole plate of this and nothing else and be a very happy person. It's also delicious tossed together with buttered noodles.

Number 5: MARY BERRY'S SAGE & ONION STUFFING

I fell in love with this stuffing the first time I made it. Such a simple thing and yet incredibly tasty. Onions, breadcrumbs, butter and dried sage along with some salt and pepper. Simple ingredients done well. I'd expect nothing less. DELICIOUS! Of all the stuffings I have ever made, this is my favorite version and clearly you all agree!

Number 4: SUPER DUPER BRAN MUFFINS

If you are on a quest for the perfect bran muffin, I think you may have just stumbled upon it. Your search ends here! These moist bran muffins are delicious! Honed after years of searching for the perfect and best bran muffin! These are moist and generous . . . stogged full of lots of nuts and plump sultanas . . . and best of all . . .they are incredibly low in fat, which may in fact mean that they are even better than the others. If I can deliver a muffin which is not only low fat, but also moist and flavorful, well then . . . I think I'm on to a real winner, don't you??

Number 3: GERMAN CASSEROLE

When I posted this simple casserole six years ago, I never dreamed it would become so popular, and yet, here it is, within the top five favorite recipes on the blog. It's a great casserole to make when you have leftover ham and potatoes. I usually cook extra potatoes if I am boiling them, just so that I can make dishes like this. You can never have too many leftover cooked potatoes. They always get used up. Cooked potatoes are layered with a mixture of sautéed onions, sauerkraut and ham in a buttered shallow casserole dish, and topped with a nice layer of cheese prior to baking to perfection.

Number 2: MARY BERRY'S CHEESE SCONES

These are THE perfect cheese scone. I have made cheese scones before in the past and they were good, but these are excellent. Then again, what would you expect from Mary Berry! She is an expert in all things baked and otherwise when it comes to cooking. I trust her judgement explicitly!

These scones are beautiful served warm and split with some cold butter and some chilli jam. Its that sweet/hot/savoury combination that most people love. They are best on the day, but you can have it on good authority that they are also very good eaten cold the day after, whilst hunched over a computer keyboard.

DRUM ROLL PLEASE . . . .

Number 1: MARY BERRY'S BLUEBERRY MUFFINS

These are a lovely muffin. Light and beautifully textured. Not too sweet and stuffed with plenty of berries. I highly recommend!! If they are good enough for Mary, they are plenty good enough for me!

No surprise there either!

And just as a matter of interest some of these recipes are also amongst the most popular recipes on the blog of all time! (Going back almost 15 years.)

I am curious however did you have a favorite recipe on here over the past 12 months that didn't make the list? Why not share it with us and why!

Here's to a delicious 2023!

Thanks so much for visiting. Do come again!

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Honey Ham Biscuit Sliders

Wednesday, 7 December 2022

Having cooked a ham at the weekend, I found myself with a quantity of ham that I needed to use up. I did send some home with Cindy and Dan, but that still left me with some to use up myself.

I enjoyed myself some ham and eggs for supper last night, and today I fancied something which I had seen on a blog I like to visit from time to time. This recipe I am sharing today for Honey Ham Biscuit Sliders was adapted from a blog called Plain Chicken.

There is really nothing new under the sun. I am sure that this is a recipe that actually originates from the Pillsbury site. In fact, I did find a more glorified version of them on the Pillsbury page.

I preferred this much simpler version, however. I already had everything I needed in the house to make them for one reason.

I thought as well that it would be much easier to adapt the Plain Chicken version down into a size which I would find more manageable, there being only one person in my household.

I do that with a lot of things these days. I hate waste, and when you are a person living on your own like I do, it is very easy to waste food.

Although I have given you the amounts and instructions to make a full version of the recipe, I have basically cut it back to make only four biscuits. I did four in a small loaf sized tin, and then I baked the remaining biscuits in another tin the same size.

These I can freeze and then take out and enjoy another time when I am wanting a nice piece of bread to enjoy with a bowl of soup or a stew, etc.

Basically, what I did for just four was to shave off some of my ham, enough for four small sandwiches. I then put the biscuit bottoms in the buttered pan, topped with a squirt of honey mustard, a hefty pinch of Swiss cheese, the baked ham and then the top biscuit.

I then brushed them with a bit of soft butter and baked them, brushing them with some honey when they came hot out of the oven. It was very easily done.

WHAT YOU NEED TO MAKE HONEY HAM BISCUIT SLIDERS

This is what you will need to make a full-sized version of the recipe. Once you open the biscuits you need to bake them anyways, which is why I baked the excess ones on the side.

1 can refrigerated biscuits (10 in can) (see note below if you are in the UK)
1/2-pound (8 ounces/227g) shaved ham (deli or leftover)
1 cup (130g) grated Emmenthaler/Swiss cheese
honey mustard
1 TBS butter, melted
2 TBS honey, gently warmed

If you are in the UK, you will not be able to find the refrigerated biscuits. I have left a link in the notes to the recipe where you can find a recipe to make plain scones.

These can quite easily be used in the place of the refrigerated biscuits. I tell you how.

I grated my own cheese for these. In a recipe such as this you really want to grate your own cheese. They do add stuff to already grated cheese so that it flows easier, grating your own is the way to go and prevents any additives from interfering with the integrity of the recipe.

I used Heinz Honey Mustard. I was wishing I could get Honey Cup mustard. Back in the day prior to my moving to the UK, I only ever used that kind of mustard on my sandwiches. I have not seen it here since I moved back to Canada so I am assuming it's no longer available here.

I just used regular butter and honey to brush on the tops of these. In fact, my butter was quite soft so I didn't bother to melt it, I just brushed it on.

My honey was a creamed honey and there was a layer of liquid honey laying on top of the container, so I just brushed that on as well without heating it. No problem.

What you end up with at the end are lovely little biscuit sandwiches, filled with gooey melted cheese and a bit of spark from the mustard, saltiness and smoke from the ham and a touch of sweet on top from the honey.

Simple and altogether quite delicious.

HOW TO MAKE HONEY HAM BISCUIT SLIDERS

Nothing could really be simpler than these. I think you will agree! Perfect for entertaining and last minute snacks!

Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a 9-inch square baking tin with non-stick cooking spray.

Open the can of biscuits. Split each biscuit into two layers. (This is easily done, just gently pry the biscuit apart with your thumbs, starting at the center of the biscuit. They come apart quite easily.)

Layer as follows in the tin: bottom half of biscuit, honey mustard, Swiss cheese, ham, top of biscuit. Divide the ingredients equally amongst the biscuits.

Brush the tops of each biscuit with some of the melted butter.

Bake in the preheated oven for 12 to 15 minutes until golden brown. Brush the tops of the baked biscuits with warmed honey and serve immediately.

Really nothing could be easier to make than these. Especially with the benefit of having refrigerated biscuits on hand!!

They would be great to serve on game nights when you have a crowd over, or for kids' parties, or on the side of a bowl of soup as a hearty main meal. In the morning when you are entertaining for brunch.

I really can't think of anytime these wouldn't be welcome and enjoyed by all and sundry!

Some other delicious ways of using up leftover ham that you might enjoy:

HAM & CHEESE CASSEROLE - Ham, noodles and green beans in a rich and cheesy sauce. A bit of cracker crumbs and cheese provide a nice crunchy topping. I love a crunchy topping on a casserole, don't you?

CABBAGE & HAM SOUP WITH CHEESY DUMPLINGS -You can't beat a delicious bowl of soup with some cheesy dumplings on top. This is especially tasty. It's one of my favorite soups to make with leftover ham.

Yield: 10

Author: Marie Rayner

Honey Ham Biscuit Sliders

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Quick, easy and delicious. This is a recipe that is going to come in handy any time of year, be it when you are wanting something quick to serve alongside a bowl of soup, or as a snack on game night. These tasty biscuit sandwiches are great for breakfast, lunch or dinner!

Ingredients

1 can refrigerated biscuits (10 in can) (see note below if you are in the UK)
1/2-pound (8 ounces/227g) shaved ham (deli or leftover)
1 cup (130g) grated Emmenthaler/Swiss cheese
honey mustard
1 TBS butter, melted
2 TBS honey, gently warmed

Instructions

Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a 9-inch square baking tin with non-stick cooking spray.
Open the can of biscuits. Split each biscuit into two layers.
Layer as follows in the tin: bottom half of biscuit, honey mustard, swiss cheese, ham, top of biscuit. Divide the ingredients equally amongst the biscuits.
Brush the tops of each biscuit with some of the melted butter.
Bake in the preheated oven for 12 to 15 minutes until golden brown. Brush the tops of the baked biscuits with warmed honey and serve immediately.

Notes

If you are in the UK you can use a plain scone dough, roll it out thinner than normal and cut into 20 2-inch rounds. Place 10 rounds in the baking dish, layer as above and top with the other 10 rounds, bake as above.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

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