This Sheet Pan Roast Chicken and Veggies Dinner is extremely simple to toss together, it’s ready in just about 30 minutes and you can easily adjust the recipe’s ingredients to your personal favorites. Swap out the veggies, try a different herb and spice blend.
Sheet pan dinners are the ultimate in one-pan meals. These versatile meals are easy to customize for even the pickiest of eaters. With a trusty sheet pan, just a few pantry staples and your favorite in season produce in just about 30 minutes of cooking, you can have a hearty, tasty dinner on the table any night of the week.
This recipe is highly versatile, you change out the veggies depending on the season and your family’s preferences. Here we went with Brussels sprouts and butternut squash, two of our personal favorites – but you can also use cabbage, green beans, squash, peppers, onions or shallots, broccoli, cauliflower, potatoes (white or sweet), zucchini, carrots, etc. Go with the best the season has to offer and of course, your family’s favorites.
These Cast Iron Crispy Chicken Thighs are insanely simple, plus ready in under 30 minutes this super crispy, crackly and epically tasty chicken is a great weeknight dinner option.
In my continued efforts to bring you more of the simple, easy dishes that I cook on the weekly here in our house, along with solid fuss-free options for those of you transitioning to a more whole food focused, real food lifestyle – today, I give you a personal favorite of ours: Cast Iron Crispy Chicken Thighs.
These crispy, crackly-skinned chicken thighs are a staple around here and with varying spices and flavors, along with your desired sides, these are a simple weeknight option that you will never tire of. Plus it’s ready in under 30 minutes.
This tutorial falls under the category of simple, yet sweet. Or should I say, simple, yet savory! This is the perfect weeknight meal solution and as of recent, it is a near weekly occurrence in our house. I grab a fresh 3-4 lb whole pasture-raised chicken at the farmers market or Whole Foods, I rub it down, season it up, pile it atop some root veggies in the Crock Pot and voila, 4 hours later, dinner is ready.
The best part of a weekly whole chicken is how many meals we get from it. The meal from the whole roasted chicken is good for at least 2-3 meals, we enjoy it with the potatoes, as chicken salad, on top of big green salads, etc. Then I make a big pot of stock from the leftover bones and we get another 2-3 meals from that. This is truly a must for any busy family.
The seasonings on your chicken can vary with your preference and your mood. Generally I use this all-purpose herb and seasoning blend, that I love, occasionally I will opt for a spicy, chile pepper rub, it’s also great with lemon zest, garlic and freshly ground black pepper. The possibilities are endless. Seriously, you will never buy that rotisserie chicken from the store, again.
We have all seen the one pot pasta phenomenon and while I am a big fan and even shared a gluten-free rice pasta version of this today, I also wanted to create a grain-free version, highlighting my personal favorite, noodle – zucchini noodles/pasta AKA “zoodles”!
This veggie-centric take on the classic, simple, weeknight meal is not just a great way to enjoy the best of the season, but I have found it’s also a wonderful way to use up some of those last bits of veggies, the things in the fridge you aren’t sure what to do with, the scraps from another recipe. Toss them in and go to town. You can’t go wrong.
Surely I can’t be the only one that randomly craves stews and soups in the summer, right? There is something about a meal that requires you to just dump everything into a pot and walk away, that’s just so enticing about the busy, summer months. Obviously, I really love comforting warm meals like this in the winter month, the perfect hearty meal in a bowl, but there is also something about enjoying them in the summer, maybe on an unseasonably cool or rainy day or maybe just because those are the flavors I am currently wanting. I say give into the cravings, who cares if a hot stew seems like a crazy idea! It never is.
You guys know that most times when cooking, I opt for fresh, but when you plan to cook with beans just before mealtime and you just don’t have the time or energy to soak, cook or sprout them, good quality organic canned is always an amazing, quick option. A well stocked pantry, in my mind, is having those staple canned goods, the ones you know always work for you in a pinch. There is comfort in knowing you can always go to the pantry, grab a few items, perfect for making a wholesome, healthy and nourishing meal. Pair them up with whatever is in the fridge that needs to be eaten up and voila! If a few canned goods now and again means you actually opt for a healthy meal versus take-out, hitting a drive-thru or opting for a microwave meal, I am all about it.
Safeway and Albertsons have an amazing initiative, “Cans Get You Cooking“. Delicious recipes and meal solutions to nutrition and sustainability information, Cans Get You Cooking showcases the nutrition, freshness and flavor canned foods offer. With a well-stocked pantry —or “Cantry” (see what we did there?) — you can get through the week with creative healthy, homemade meals.
This Moroccan Chickpea Stew is a perfect weeknight meal. You can walk through the door and dinner will be on the table in just about 30 minutes. This stew has so many deep, rich aromatic flavors going on without any spicy heat. I always have homemade preserved lemons on hand, these, in my opinion are a must anytime you make Moroccan-inspired food, bringing a beautiful tangy, bright, zesty citrus flare. I also recommend adding golden raisins, when serving, their sweetness is a beautiful compliment to the spices and the tart preserved lemon. You can serve this stew over rice, quinoa or cauliflower rice, or just as is. This makes a great meatless weeknight meal, but you could also serve it as a side dish with roasted chicken, lamb, beef or some baked fish.