One of the easiest way to get dinner on the table quickly with minimum clean-up!
Everything you need for dinner on one pan.
Lemon Chicken with Butternut Squash and Brussels Sprouts
This is a modified recipe from Damn Delicious.
Marinade for chicken:
- 2 T olive oil
- 2 T brown sugar
- 1 T Dijon mustard
- 3 cloves garlic
- 2 tsp. Italian seasoning
- juice of one lemon
- s & p to taste
Mix all together well and marinade the chicken (do this in the morning so it marinades all day in the fridge).
Toss cubed butternut squash and Brussels (halved) with 2 T olive oil and s & p. Place veggies and chicken in a a single layer on your sheet pan. Bake at 400 degrees for 25 -30 minutes. Enjoy!
Salmon with Roasted Potatoes and Asparagus
- 4 salmon fillets
- 1 pound asparagus, trimmed
- 2 pounds baby red or gold potatoes, quartered
- 3 tablespoons olive oil – divided
- salt and pepper to taste
- 2 -1/2 teaspoons Italian herb blend – divided
- 2 teaspoons garlic chopped
- 2 tablespoons butter melted
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 1/2 lemon, thinly sliced
-Preheat oven to 400 degrees. Toss potatoes with 2 tablespoons olive oil, salt and pepper to taste, garlic and 2 teaspoons Italian herb blend. Arrange on a large sheet pan and bake in preheated oven for 10 minutes.
-Arrange salmon fillets and asparagus on the sheet pan. Whisk together melted butter, honey, dijon mustard, and 1/2 teaspoon Italian herb blend. Brush onto salmon fillets.
-Drizzle asparagus with 1 tablespoon olive oil, season with salt and pepper to taste and place lemon slices between the asparagus spears.
-Bake for 15 minutes until asparagus and potatoes are fork-tender and salmon is cooked through. Serve immediately.