Sheet pan dinners have become a hot trend because they’re a revision of easy, one-dish cooking. Toss your favorite combination of fresh vegetables and a protein on a heavy sheet pan and pop it in the oven until done.
Now that we’re spending a lot more time at home, they are also a great and easy way to put together dinner with minimal prep and easy clean-up. What’s really cool about them is that rather than slow-cooking or braising, you roast your ingredients on a high temperature, achieving deep flavor, notable texture and beautiful color.
225 food writer Maggie Heyn Richardson is a big fan of the cooking method, and she offered up some quick tips and an easy recipe for sheet pan dinner with chicken thighs, summer squash and potatoes.
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The story originally appeared in an April 2017 edition of 225 Dine. Read it here.