Sheet Pan Lemon Rosemary Chicken

SHEET PAN DINNER! Crispy, juicy chicken thighs with tender baby potatoes and crisped kale. So hearty, so good, so easy!

Sheet Pan Lemon Rosemary Chicken - SHEET PAN DINNER! Crispy, juicy chicken thighs with tender baby potatoes and crisped kale. So hearty, so good, so easy!

SHEET PAN CHICKEN DINNERS! Is there anything better? The answer to that is NO. Definitely not.

This is a sheet pan dinner with all the good stuff – bone-in, skin-on chicken thighs, baby pee wee potatoes, and crispy kale all tossed in lemon slices, garlic, thyme and rosemary.

See, I told you. ALL THE GOOD STUFF.

Now I wish I could tell you that you could throw everything on the sheet pan and roast. But the chicken needs a quick little sear on the stovetop first (I know, it’s an extra step but SO SO worth it). From there, you can roast your chicken + potatoes at the same time, adding in your kale bits at the very end so they don’t get overcooked and shriveled. We want them as crisp as possible.

Stay safe, stay healthy, stay positive. We will get through this quarantine/shelter-in-place! With comforting, hearty chicken sheet pan dinners, of course.

Sheet Pan Lemon Rosemary Chicken - SHEET PAN DINNER! Crispy, juicy chicken thighs with tender baby potatoes and crisped kale. So hearty, so good, so easy!

Sheet Pan Lemon Rosemary Chicken

SHEET PAN DINNER! Crispy, juicy chicken thighs with tender baby potatoes and crisped kale. So hearty, so good, so easy!

Print Recipe

20 minutes45 minutes

Ingredients:

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tablespoons olive oil, divided
  • 1 1/2 pounds pee wee potatoes (about 1/2 inch size)
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary
  • 1 lemon, sliced
  • 1 bunch kale, stems removed and leaves torn into bite-sized pieces

Directions:

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Season chicken thighs with 1 1/2 teaspoons salt and 1 teaspoon pepper.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
  4. Place chicken in a single layer onto the prepared baking sheet.
  5. In a large bowl, combine potatoes, garlic, thyme, rosemary, lemon and 2 tablespoons olive oil; season with salt and pepper, to taste.
  6. Place potato mixture in a single layer around the chicken on the prepared baking sheet.
  7. Place into oven and roast until the chicken is almost cooked through and the potatoes are almost tender, about 25-30 minutes.
  8. In a large bowl, massage kale with remaining 1 tablespoon olive oil.
  9. Remove sheet pan from oven; stir potatoes and add kale. Place into oven and continue to roast for an additional 10-12 minutes, or until the kale has crisped. Let stand 5 minutes.
  10. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Sheet Pan Lemon Rosemary Chicken appeared first on Damn Delicious.

Easy Carrot Muffins

My whole family loves these healthy Carrot Muffins made with Greek yogurt, applesauce, shredded carrots, banana, oats and whole wheat flour.

I love to have a good supply of heathy snacks in my fridge and freezer!  Our favorites include Oatmeal Peanut Butter Energy Bites, Homemade Scones, and Skinny Banana Bread Muffins.

What I love about this recipe:

  • Healthy: Obviously they are made with real ingredients but I also love that they have an estimated 4 grams of protein and 2 grams of fiber per muffin and a lot less sugar than you’d find in regular muffins.
  • Pumpkin puree: this is the secret ingredient that gives these muffins added moistness and natural coloring.
  • Freezer friendly: I am a huge fan of freezing muffins.  I keep a stock of healthy muffins in my freezer for my kids (and I) to enjoy for quick breakfasts, snacks, or lunches.

How to Make Healthy Carrot Muffins:

1. Mix wet ingredients.  Add sugar, butter to a mixing bowl and mix well to combine. Add yogurt, applesauce, eggs, pumpkin, carrots and banana and stir well.

2. Mix dry ingredients.  In a separate mixing bowl stir together flour, salt, baking soda and cinnamon.

3. Combine. Add to the wet mixture to dry ingredients and stir, just until combined.

Three process photos for making batter for carrot muffins.

4. Bake at 375 degrees F for 15-18 minutes or until a toothpick inserted in the center comes out clean. Store muffins at room temperature, in an airtight container, for up to 5 days.

A muffin tin full of baked carrot muffins.

Freezing Instructions:

To freeze, allow the muffins to cool completely, then place them in a freezer safe resealable bag and store them in the freezer for up to 3 months.  To thaw, remove them from the freezer and allow them to come to room temperature.  You can also microwave one frozen muffin for about 20 seconds.

Variations:

For mini muffins: bake for 10-14 minutes.

Egg allergy: Mix 3 tablespoons of flaxseed with ½ cup plus 1 tablespoon of water. Use in place of the 3 eggs called for.

Vegan carrot muffins: Replace the eggs as described above and substitute vegan yogurt.

Gluten-free carrot muffins: Substitute gluten-free flour.

Walnut muffins: add 1/2 cup of chopped walnuts.

Raisin carrot muffins: add 1/2 cup of raisins or dried cranberries.

Other healthy muffin recipes:

  • Healthy Applesauce Oat Muffins
  • Banana Bran Muffins
  • Skinny Pumpkin Chocolate Chip Muffins
  • Greek Yogurt Double Chocolate Muffins

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Carrot Muffins cooling on a wire rack.

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Carrot Muffins

My whole family loves these healthy Carrot Muffins made with Greek yogurt, applesauce, shredded carrots, banana, oats, and whole wheat flour.
Course side course, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18
Calories 151kcal
Author Lauren Allen

Ingredients

  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • ¼ cup butter , softened
  • 1/3 cup plain Greek yogurt
  • 1/3 cup unsweetened applesauce
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 1 1/4 cups shredded carrots (about 2 large)
  • 2 ripe bananas
  • 1 cup rolled oats (quick cook oats will also work)
  • 2 cups flour (I use half whole wheat and half all-purpose)
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 ½ tsp cinnamon

Instructions

  • Add sugar, butter to a mixing bowl and mix well to combine. Add yogurt, applesauce, eggs, pumpkin, carrots and banana and stir well.
  • In a separate mixing bowl stir together flour, salt, baking soda and cinnamon. Add to the wet mixture and stir, just until combined.
  • Bake at 375 degrees F for 15-18 minutes or until a toothpick inserted in the center comes out clean.

Notes

Freezing Instructions: allow the muffins to cool completely, then place them in a freezer safe resealable bag and store them in the freezer for up to 3 months.  To thaw, remove them from the freezer and allow them to come to room temperature.  You can also microwave one frozen muffin for about 20 seconds.

Mini Muffins: bake for 10-14 minutes.

Egg Allergy: Mix 3 tablespoons of flaxseed with ½ cup plus 1 tablespoon of water. Use in place of the 3 eggs called for.

Vegan Carrot Muffins: Replace the eggs as described above and substitute vegan yogurt.

Gluten-Free Carrot Muffins: Substitute gluten-free flour.

Walnut Muffins: add 1/2 cup of chopped walnuts.

Raisin Carrot Muffins: add 1/2 cup of raisins or dried cranberries.

Nutrition

Calories: 151kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 312mg | Potassium: 192mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3730IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

The post Easy Carrot Muffins appeared first on Tastes Better From Scratch.

Pasta Primavera

Pasta Primavera is a classic Italian American recipe that’s loaded with spring vegetables. It has a light and fresh sauce and is the perfect break from heavier winter foods!

Looking for more vegetarian recipes? Try this Farro Caprese Salad, this Buffalo Cauliflower appetizer, or The Best Broccoli Cheese Soup Recipe.

Pasta Primavera

Hi everyone! Natasha here from Salt & Lavender. I am soo excited for warmer weather and this spring pasta! This vegetarian Pasta Primavera recipe is wonderful after all the comfort foods we’ve had all winter long. It’s also nice if you want your carb fix but are starting to think about swimsuit season! It has a light lemony sauce that you will love.

What is Pasta Primavera?

“Primavera” means spring in Italian. It’s a simple pasta dish filled with spring vegetables. This recipe was invented in the USA in the 1970s – it’s not an authentic Italian recipe, which was somewhat surprising to me!

Pasta Primavera ingredients

You can feel free to swap for whatever vegetables you prefer or are sold at your local grocery store or farmer’s market, but this particular recipe has:

  • Butter & Oil for the light sauce
  • Zucchini
  • Peas (I used frozen but you could use sugar snap or fresh peas if you have access to them)
  • Bell pepper (use whatever color you prefer)
  • Little tomatoes (grape or cherry work well)
  • Carrots (I slice it very thin into ribbons so it cooks fast. You can also buy pre-cut matchstick carrots)
  • Garlic
  • Fresh lemon juice
  • Italian seasoning (the dried herb blend you can find in the herb/spice aisle)
  • Fresh basil
  • Parmesan cheese (I like to grate my own for the best flavor and texture)

You could definitely add broccoli (or broccolini) or asparagus as well/instead of another ingredient.

Pasta primavera ina skillet cooking.

How to make Pasta Primavera

  1. Prep your ingredients (chop the veggies and grate that cheese!).
  2. Add the oil and butter to a skillet over medium-high heat.
  3. Once the pan is hot, add the vegetables and garlic and sauté, stirring often, for about 5 minutes until the vegetables are tender-crisp.
  4. Stir in the lemon juice, Italian seasoning, and basil.
  5. Before draining the pasta, add a splash of the pasta water (a tablespoon or two) to the skillet. Drain the pasta and add it to the pan and toss. Just before serving, stir in the parmesan cheese.

What kind of pasta to use?

I used penne, but feel free to use your favorite or whatever’s in your pantry.

Can you add protein to Pasta Primavera?

Absolutely! I’d add some raw shrimp in while you’re sautéing the veggies (they won’t take more than 5 minutes or so to cook), or add in cooked/rotisserie chicken and warm it through.

Pasta primavera in a skillet.

Other pasta recipes you’ll love:

  • Easy Pasta Carbonara
  • Creamy Chicken Spinach Pasta
  • California Spaghetti Salad
  • Greek Broccoli Pasta Salad

Pasta primavera in a bowl with a fork.

Print

Easy Pasta Primavera

Pasta Primavera is a classic Italian American recipe that’s loaded with spring vegetables. It has a light and fresh sauce and is the perfect break from heavier winter foods!
Course Main Course
Cuisine Italian American
Keyword Best Pasta Primavera recipe, Pasta Primavera Recipe, Primavera Pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 381kcal
Author Natasha Bull

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small zucchini (diced)
  • 1/2 cup frozen peas
  • 1/2 bell pepper (use any color)
  • 5 ounces tomatoes (I prefer grape or cherry, cut into halves)
  • 1 small carrot (use a vegetable peeler to cut into ribbons)
  • 3 cloves garlic (minced)
  • 1 teaspoon fresh lemon juice
  • 1 dash Italian seasoning
  • 1 tablespoon fresh basil (torn/sliced thin)
  • 1/2 cup freshly grated parmesan cheese
  • 8 ounces uncooked pasta
  • Salt & pepper (to taste)

Instructions

  • Prep your ingredients and boil water for your pasta (cook it al dente according to package directions). Add the oil and butter to a skillet over medium-high heat.
  • Once the pan is hot, add the vegetables and garlic and sauté, stirring often, for about 5 minutes until the vegetables are tender-crisp.
  • Stir in the lemon juice, Italian seasoning, and basil.
  • Before draining the pasta, add a splash of the pasta water (a tablespoon or two) to the skillet. Drain the pasta and add it to the pan and toss. Just before serving, stir in the parmesan cheese. Season with salt & pepper as needed.

Notes

  • Feel free to swap out any veggies you don’t like. This is a very forgiving recipe!

Nutrition

Calories: 381kcal | Carbohydrates: 51g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 268mg | Potassium: 424mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3346IU | Vitamin C: 38mg | Calcium: 185mg | Iron: 1mg

 

Eggless strawberry cake recipe, buttercream frosting

Eggless strawberry cake with fresh strawberry puree, no artificial colour or flavour. Step by step pictures post.

I wanted to have strawberry flavoured something for a while now. Thought of making a simple recipe with it and share it in blog as well. I have tried baking strawberry cake in small pan few years back and failed miserably. When it comes to baking and fail recipe means I never try to do it again in anytime soon. So this recipe was so promising with pureed strawberry in it. What I tried years back was with cut strawberry.

I have used flax meal in this cake. I am loving flax egg in baking as it gives nutrition as well as nice texture to the cake. It turned out flawless cake and I was so happy. The recipe called for strawberry extract, pink food colour which I skipped. But if you are looking for a cake with intense flavour and colour to treat your eyes, I would recommend both. Just make sure you use natural flavour and colours as much as possible.

Variations:

You can make the same with wheat flour/ atta, use melt butter in place of oil too. But there will be sure a slight denser result and wheat flavour will be there in the cake. So it is upto you to decide what you prefer. I wanted to make it with all purpose flour/ maida as this is my first attempt.

No oven? Heat a heavy bottomed pan/ cooker without any water for 20 mins. Place a metal stand or spread with sand/ rock salt. Place the cake pan over it and cook covered for 30 mins or until the tooth pick inserted comes out clean. Do not open the lid until 30 mins. If using cooker, make sure to remove the gasket. Check out my bakery style

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1/2 cup strawberry puree
  • 40 ml oil I used sunflower 2 tbsp+ 2 tsp
  • 1 tsp apple cider vinegar
  • 1/2 tsp baking soda
  • 2 tsp vanilla extract or strawberry extract
  • 1/4 tsp salt
  • Few drops pink food colour optional
  • 1/2 tbsp flax meal
  • 1 & 1/2 tbsp hot water

For strawberry buttercream frosting:

  • 1/4 cup butter at room temperature
  • 2 cups icing sugar
  • 2 tbsp strawberry puree 30 ml
  • 1/2 tsp Strawberry extract

Instructions

  • Take a small bowl with flax meal and mix well hot water to it. Keep aside.
  • Clean strawberries and puree it without adding water.
  • Preheat oven at 180 deg C until the temperature reaches (10 mins)
  • Sieve flour in a mixing bowl. Add sugar, salt, baking powder and mix well.
  • To this add all the rest of the ingredients – puree, vanilla or strawberry extract, apple cider vinegar, oil, flax mixture, food colour if adding.
  • Use whisk or a spatula for mixing. Do not over mix. The batter will be slightly airy.
  • Grease a 9 inch round pan with oil. Line the bottom with butter paper.
  • Pour in the prepared cake batter. Bake in middle rack for 25-30 mins or until the tooth pick inserted comes out clean.
  • Invert over a wire rack to cool completely.
  • For butter cream frosting: Place soft butter at room temperature in a bowl with icing sugar, strawberry puree and extract if adding.
  • Beat using hand blender in low speed first and then gradually increase the speed until the frosting is pale, light and fluffy.
  • We are looking for stiff frosting, so if it is too loose, add more icing sugar. If too thick, add some strawberry puree to loosen.
  • Apply the frosting over the cake. I used bread knife to spread over the cake to cover it completely.
  • I kept the cake in fridge after icing. At the time of serving, decorate with sliced strawberries in the sides and few fresh strawberries on the top.  I used fork to make a pattern around the sides.

Notes

  • I did not use strawberry extract or colour. I used vanilla essence instead, but recommend to use strawberry extract as the natural flavour may not be that intense. It will be mild. If you are fine with it, you can skip.
  • Make sure to use icing sugar from the stores as it has corn starch in it helps in thick frosting, as well as the right amount of sweetness. Mine was homemade powdered sugar so bit too sugary for me.
  • You can smoothen the frosting after refrigerating if you want using a butter paper.
  • If you want, you can slit the cake to two and apply a layer of frosting in between too for even tasting.

Eggless strawberry cake method:

  1. Take a small bowl with flax meal and mix well hot water to it. Keep aside.
  2. Clean strawberries and puree it without adding water.
  3. Preheat oven at 180 deg C until the temperature reaches (10 mins) Sieve flour in a mixing bowl. Add sugar, salt, baking powder and mix well.
  4. To this add all the rest of the ingredients – puree, vanilla or strawberry extract, apple cider vinegar, oil, flax mixture, food colour if adding.
  5. Use whisk or a spatula for mixing. Do not over mix. The batter will be slightly airy because of vinegar puree and baking soda.
  6. Grease a 9 inch round pan with oil. Line the bottom with butter paper. Pour in the prepared cake batter.
  7. Bake in middle rack for 25-30 mins or until the tooth pick inserted comes out clean.
  8. Invert over a wire rack to cool completely.
  9. For butter cream frosting: Place soft butter at room temperature in a bowl with icing sugar, strawberry puree and extract if adding.
  10. Beat using hand blender in low speed first and then gradually increase the speed until the frosting is pale, light and fluffy.
  11. We are looking for stiff frosting, so if it is too loose, add more icing sugar. If too thick, add some strawberry puree to loosen.
  12. Apply the frosting over the cake. I used bread knife to spread over the cake to cover it completely.
  13. I kept the cake in fridge after icing. At the time of serving, decorate with sliced strawberries in the sides and few fresh strawberries on the top.  I used fork to make a pattern around the sides.

Stays good for 2-3 days at room temperature or 1 week in fridge.

The post Eggless strawberry cake recipe, buttercream frosting appeared first on Raks Kitchen.

Baked Parmesan Garlic Chicken (4 ingredients!)

This parmesan garlic chicken is perfectly baked tender and juicy chicken that is lightly seasoned with Italian seasoning and garlic powder and then sprinkled with parmesan.  All made in under 30 minutes!

I love everything about this meal. So easy to mix everything together and so delicious. We will be having this again and again! For more recipes like this one try this garlic parmesan chicken tenders recipe or this sheet pan crispy parmesan garlic chicken recipe.

 

Baked Parmesan Garlic Chicken Breast Recipe

This my friends, was fantastic! The best part about it was that it was so easy and packed with flavor! Seriously. It is only four ingredients. I was able to throw this together in 5 minutes and serve it with a side of rice and veggies and my family thought they had a gourmet meal. I loved how the parmesan cheese gave it a delicious crust and the chicken was full of flavor and so tender. A great easy meal that everyone loved! This will definitely make it on your list of go-to meals when you are short on time but still want a nutritious dish! And on an even better note, it is kid- friendly as well. 

What is baked parmesan garlic chicken breast?

If not one of the greatest, easiest, and tastiest meals ever?! This dish is incredibly simple. Containing only 4 ingredients, it is exactly what it sounds like. Baked chicken breast with a parmesan and garlic rub to it. It is the perfect combination of savory garlic and parmesan paired with juicy chicken! 

It is definitely the meal that will have your house smelling amazing. 

What do you need to make baked parmesan garlic chicken breast?

This is one of those meals that is perfect for when you are in between grocery trips and may not have a lot of stuff to choose from. Because this literally calls for 4 things. You are able to make a gourmet dish with just 4 simple ingredients.

As always, remember the exact measurements for all the ingredients needed will be included in the recipe at the very bottom. 

  • Boneless skinless chicken breasts
  • Dry Italian dressing packet
  • Garlic powder
  • Parmesan cheese 

How do you make baked parmesan garlic chicken breast? 

Preparing dinner has never been so deliciously simple. This meal is by far one of the quickest ones I have ever prepared that is still very rewarding. By the looks and taste of it no one would even know that you whipped this up in just a matter of minutes! Here the 4 simple steps to follow to prepare a mouth watering meal.

  •  Preheat the oven to 400 degrees.
  • Mix together the Italian Dressing Mix, Parmesan Cheese, and garlic powder.
  • Wash the chicken and while still damp, coat them with the cheese mixture.
  • Bake chicken breasts in a shallow dish for 20-25 minutes or until no longer pink.

How much does this recipe yield?

So if you are following along with the 4 chicken breasts, this will provide 4 servings. However depending on the cuts of your chicken, you can always cut the breasts in half (making them thinner) if yours are really thick and would rather have smaller servings. 

What can you serve with baked chicken parmesan chicken breast?

This dish is very flavorful yet versatile enough to be served with a variety of things. Having chicken as the main dish opens up a lot of possibilities. There are of course many vegetables you can choose from, having them fresh or steaming them. You can always pair the chicken together with a salad that includes fresh vegetables. Potatoes are also a great side whether you chose to have them mashed, or baked. And for all my garlic lovers there is always the option of putting together some garlic bread or even just some sourdough bread or dinner rolls. 

Are there any variations to this recipe

Everyone has their own preferences and different tastes that they like. The nice thing about the recipe is that it is so simple you can afford to switch or add things that you like. You can choose to use bone in chicken breasts if that is what you already have or prefer that is not a problem! Also another common addition is using lemon juice to zest or varnish your chicken right before serving it. This adds to the flavor and is a quick adjustment to make. 

You might also enjoy these chicken recipes:

  • Baked Parmesan Chicken
  • Monterey Chicken
  • Chicken and Dumplings Recipe
  • Homemade Chimichanga Recipe 
  • Honey Garlic Chicken Recipe

Print

Baked Parmesan Garlic Chicken

Course Dinner, Main Course
Cuisine American
Keyword baked parmesan garlic chicken, chicken recipes, parmesan garlic chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Chicken breasts
Calories 185kcal
Author Alyssa Rivers

Ingredients

  • 4 Boneless Skinless Chicken Breasts
  • 1 package Dry Italian Dressing Packet
  • 1 teaspoon garlic powder
  • 1/2 cup grated parmesan cheese You can also use fresh shredded which I used

Instructions

  • Preheat oven to 400 degrees.
  • Mix together the Italian Dressing Mix, Parmesan Cheese, and garlic powder.
  • Wash chicken and while still damp, coat them with the cheese mixture.
  • Bake chicken breasts in shallow dish for 20-25 minutes or until no longer pink.

Notes

Updated on March 23, 2020

Originally Posted on April 11, 2013

Nutrition

Calories: 185kcal | Carbohydrates: 1g | Protein: 29g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 323mg | Potassium: 443mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 1mg