Sheet-Pan Supper

Edit
Sheet-Pan Supper

This is not a recipe for a chicken dish. Instead, you get a whole chicken dinner, which comes together easily and without fuss by roasting everything at the same time on sheet pans, which emerge from the oven more or less simultaneously. The chicken comes out crunchy-skinned and juicy, the sweet potatoes soft and succulent and scented with thyme, and the broccoli rabe crisp-leafed and tender-stemmed. Perhaps the best part? With just a couple of pans that can go straight into the dishwasher, cleanup is a snap.

Rating

Ingredients

  • 1 1/2pounds sweet potatoes (2 medium potatoes)
  • 2teaspoons chopped thyme leaves, plus a small bunch of thyme sprigs
  • 1/4cup whole-grain mustard
  • 4garlic cloves
  • 1tablespoon unsalted butter, softened
  • 2teaspoons Dijon mustard
  • 3pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
  • 2 1/4teaspoons kosher salt
  • 1teaspoon black pepper
  • 2/3cup plain dried bread crumbs
  • 2tablespoons extra-virgin olive oil, more for drizzling
  • 1pound broccoli rabe, trimmed
  • Pinch red pepper flakes
  • 1/3cup sour cream or Greek yogurt
Set base servings to enable scaling:

Directions

Prepare the sweet potatoes: Heat oven to 425 degrees. Cut the potatoes into 1-inch-thick slices. Reassemble the slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin or directly on oven rack (seam side up). Bake until very tender, 60 to 75 minutes.

Meanwhile, make the mustard butter for the chicken: In a small bowl, combine the whole-grain mustard and chopped thyme leaves. Mince 2 garlic cloves and stir into the bowl. Take out 1 tablespoon of the mixture; reserve. Add butter and Dijon to remaining mixture in bowl and stir to combine.

Prepare the chicken: Season chicken with 2 teaspoons salt and 1 teaspoon black pepper. Rub mustard butter all over chicken. Place bread crumbs in a wide, shallow bowl. Coat the chicken evenly with bread crumbs. Transfer to a baking sheet and drizzle with olive oil.

Once the sweet potatoes have baked for a half-hour, add the pan with chicken to the oven and bake until chicken is golden and no longer pink, 35 to 40 minutes.

As the chicken cooks, prepare the broccoli rabe: Toss rabe with olive oil, remaining 1/4 teaspoon salt and the red pepper flakes. Smash remaining 2 garlic cloves and toss into rabe. Spread on another sheet pan. Add to the oven with potatoes and chicken for the last 10 minutes of cooking time. The broccoli rabe is done when the stems are tender and the leaves are crisp at the edges. (The chicken, sweet potatoes and broccoli rabe should all come out of the oven at more or less the same time.)

To serve, combine the reserved 1 tablespoon of mustard mixture with sour cream or yogurt in a small bowl. Serve chicken with broccoli rabe and sweet potatoes on the side, dolloping the potatoes with the sour cream-mustard sauce.

Nutrition

Info
Trans Fat: 0 gramsFat: 72 gramsCalories: 1134Saturated Fat: 21 gramsUnsaturated Fat: 44 gramsSodium: 1612 milligramsSugar: 9 gramsFiber: 10 gramsCarbohydrate: 54 gramsProtein: 66 grams
Sheet Pan

Source: https://cooking.nytimes.com/recipes/1016020-sheet-pan-supper