Take your time and enjoy a leisurely meal, because the cleanup will be quick and easy. In the end, one sheet pan produces crispy-skinned, juicy chicken thighs, crunchy-on-the-outside, creamy-on-the-inside potatoes and a quick-and-easy sauce with a sophisticated flavor. Credit: Meredith Deeds, Special to the Star TribuneĪ simple, surprisingly creamy sauce is made by whisking together the accumulated juices from the chicken, roasted garlic and roasted lemon, which has become mellow and slightly sweet in the roasting process. Sheet Pan Roasted Lemon Dijon Chicken Thighs with Smashed Potatoes for Dinner Tonight column. ![]() When the chicken is perfectly done, it's transferred to a serving platter to rest, and the potatoes go back into the oven to finish cooking. The potatoes get a nice start at browning while the chicken is cooking. Parboiled potatoes are smashed before roasting on the sheet pan at 450 degrees with Dijon mustard-coated chicken thighs, lemon halves and garlic cloves. Precooking can happen on the sheet pan itself by simply staggering the cooking times, placing some ingredients in the oven before adding others, or cooking them a bit before they go into the oven, as we did in today's recipe for Sheet Pan Lemon Dijon Chicken Thighs with Smashed Potatoes. To avoid the problem, you'll need to either precook denser ingredients, such as potatoes, carrots or beets, before adding in anything that might cook more quickly, like shrimp, pieces of chicken, pork chops, etc. If you arrange them on a pan with chunks of potatoes and toss them into the oven, you'll either have tragically overcooked shrimp and lovely roasted potatoes, or perfectly cooked shrimp and raw, crunchy (and not in a good way) potatoes. For instance, shrimp is a terrific candidate for a sheet-pan dinner, but it only takes a few minutes to cook. It is, but only if you understand the ingredients you're roasting, and the time it will take to cook each element so you can make any necessary adjustments. ![]() The heat seals in the juices and makes things crispy, and cooking everything together allows all the flavors to mingle. are placed on the baking sheet together and roasted in a hot oven. Ingredients, typically a protein and some other element of the meal - vegetables, potatoes, etc. ![]() The primary technique behind a sheet-pan dinner is roasting. It's also an extremely efficient vehicle for making a delicious meal. And while both of those things can be true, I think it misses the most important reason to pull out your sheet pan. Sheet-pan dinner has become synonymous with easy: easy to make and easy to clean up. Jump to recipe: Sheet-Pan Roasted Lemon Dijon Chicken Thighs with Smashed Potatoes
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