Supper From a Sheet Pan

Chicken Jerome From Sheet Pan Suppers II SpiritedCook.com

My version of Chicken Jerome

When friends tell me about their struggles to get dinner on the table, I usually advise them to make a big pot of a favorite soup or stew that can be portioned off and sent to the freezer, to be pulled out at a later date when there is in need for something quick, wholesome and satisfying, but no time to cook. Which is pretty much all the time for a lot of us.

But, as we all know, eating soupy things all the time can get REALLY boring.

Enter Sheet Pan Suppers, a new cookbook by Molly Gilbert that is reinventing the way we think about one pot meals.

Sheet-Pan-Suppers II SpiritedCook.com

I met Molly, the food blogger at Dunk & Crumble, briefly on the last night of the BlogHer Food’14 conference in Miami.  She was very sweet, and to be honest, I was so over this conference and nowhere near my usual inquisitive self.  I now wish I had spent more time yakking with her.   She told me about her upcoming book, we exchanged business cards and when I got home I filed it away with the other cards to respond to after I left my job that summer.  Then in early winter, when I was already wearing out my usual repertoire of one pot meals, I saw something on Twitter about her book and looked it up on Amazon.

It was exactly what I needed.  Fresh tasty recipes full of inventive flavors to be baked/broiled/roasted in 10 to 30 minutes.  One pot on a sheet pan!  Slide dinner onto a plate and serve.  Great for weeknight meals and casual entertaining.  Plus, the cookbook contains additional recipes for snacks, breakfast and even, dessert. Boom.

Pork-Tenderloin & Butternut Squash II SpiritedCook.com

Pork Tenderloin, Butternut Squash & Apples

Let me come right out and say, I adore this book!  I love Molly’s breezy style, and thoughtful explanations of techniques and ingredients for both a newer cook as well as someone who doesn’t spend time on Instagram following current food trends.  As a newbie food photographer, I applaud her ability to take sheet pan photos – a challenging angle.

Since a half sheet pan (18 x 13-inch) will fit 4 servings (most of her supper recipes are written for 4, sometimes 6 servings), this is a perfect way to inject new life into the weekly meal rotation for singles, couples and smaller families.  I wouldn’t bother doubling these recipes since the beauty of the sheet pan is that it produces freshly cooked food to eat right away, with OK…maybe a few leftovers to take for lunch the next day.

Pork-Tenderloin & Butternut Squash II SpiritedCook.com

After a few months of use, I have definitely developed favorites, having made several recipes multiple times.  That always makes it a worthwhile cookbook purchase for me!  I have bookmarked for future cooking adventures, recipes like Quick Chicken & Baby Broccoli with Spicy Peanut Sauce and Roasted Arctic Char & Asparagus with Pistachio Gremolata.  I chuckled when I read that she grew up on Chicken Marbella, the fabulous recipe every baby boomer cook knows from The Silver Palate Cookbook.  She has adapted it and offers her baby boomer mother-approved version as Curried Chicken with Cauliflower, Apricots & Olives.  I’ll have to give that one a try, too, and see if this baby boomer mom agrees.

Chicken Jerome from Sheet Pan Suppers II SpiritedCook.com

In the meantime, to whet your appetite for why you need this cookbook in your life, I am sharing two recipes that I have adapted and that have also become family favorites — Chicken Jerome and Pork Tenderloin, Butternut Squash & Apples, so that you can experience for yourself the wonderful tastes Sheet Pan Suppers has to offer!

Cheers,

Barbara

5.0 from 2 reviews
Chicken Jerome
 
Prep time
Cook time
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Adapted from Sheet Pan Suppers by Molly Gilbert, Workman Publishing, 2014. An easy to put together supper for weeknight or casual entertaining. Add rice or bread if you need a starch to round it out.
Spiritedcook.com:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • Vegetable oil spray
  • 4 to 5 boneless skinless chicken cutlets (about 1.5 lbs.)
  • Kosher salt, to taste
  • 16 ounces packaged grilled baby artichokes (I used the brand Émoi) OR two (6 ounces each) jars marinated artichoke hearts
  • 8 to 10 ounce package crimini or baby bella mushrooms, wiped clean, stems trimmed, halved and sliced
  • 1 ½ roasted red peppers, sliced into strips (bottled is fine to use)
  • 2 to 3 tablespoons bottled capers, drained and rinsed
  • 3 scallions, sliced thin
  • ¼ cup heavy cream
  • Grated zest of 1 lemon
  • ¾ teaspoons herbes de Provence
  • ½ teaspoon Kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Adjust an oven rack to be about 4 to 4 ½ inches from broiler. Preheat broiler. Spray a half sheet pan (18x13-inch) lightly with vegetable oil. Alternatively, line pan with foil, shiny side up.
  2. Place chicken cutlets on pan, spacing them apart, season lightly with salt, to taste. Drain artichokes, reserving ½ cup of marinade. Surround chicken with artichokes and mushrooms. Lay red pepper strips on top of vegetables, scatter capers over entire pan, followed by scallions.
  3. In a small bowl, combine ½ cup reserved artichoke marinade, heavy cream, lemon zest, herbes de Provence, ½ teaspoon salt and black pepper. Pour mixture over chicken and vegetables, ensuring that entire pan bottom is covered.
  4. Slide pan under broiler and broil for 6 minutes, rotate pan, and broil for an additional 5 to 6 minutes, or until chicken is cooked through and lightly browned on top, an additional minute or two at the most. Serve.
Notes
I definitely prefer grilled baby artichokes for this recipe, usually found in the produce or specialty section of a quality grocery store. If they are too large, you can cut them into smaller pieces. In some brands, I found the marinade in the bottled artichoke hearts too thin and watery which ruined the sauce. If you decide to use bottled artichoke hearts, check that and you can always use ¼ cup of reserved marinade and add ¼ cup olive oil.
Whether to use 4 or 5 chicken cutlets is your choice, but if you can squeeze an extra one on, I'd go for it!

5.0 from 2 reviews
Pork Tenderloin, Butternut Squash & Apples
 
Prep time
Cook time
Total time
 
Adapted slightly from Sheet Pan Suppers by Molly Gilbert, Workman Publishing, 2014. Delicious, and worthy of casual weekend entertaining! Think about heating your plates for serving, since the pork needs to rest before slicing. At least in New England, that's what I think about!
Spiritedcook.com:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 1 to 2 tablespoons coconut oil (I used refined coconut oil so it doesn’t add flavor)
  • 1 ½ pounds butternut squash, peeled, seeded and cut into ¾-inch cubes (about 4 ½ cups)
  • 2 large Granny Smith apples, peeled, cored, and cut into ¾-inch cubes
  • 1 large red onion, peeled, halved and cut into ½ inch pieces.
  • 3 large cloves garlic, peeled and thinly sliced
  • ¼ cup extra virgin olive oil
  • 1 ¼ teaspoons kosher salt, divided
  • ½ teaspoon dried thyme
  • Optional, but good: 1 ½ to 2 teaspoons fig vinegar (I use the brand Vincotto)
  • 1 pork tenderloin, preferably pasture raised, trimmed of visible fat, and silver skin removed (about 1 ¼ pounds)
  • 1 ½ teaspoon herbes de Provence
  • ¾ teaspoon Colman’s ground mustard
  • ½ teaspoon freshly ground black pepper
  • ¾ teaspoon kosher salt
Instructions
  1. Place rack in middle of oven and preheat to 450 degrees. Coat a half sheet pan (18x13-inch) with coconut oil (or if you choose to omit, then line pan with aluminum foil or parchment). In a large bowl, combine squash, apples, onion, garlic olive oil, ½ teaspoon salt and thyme. Optional, but darn good: drizzle with Vincotto and toss again.
  2. Spread vegetable mixture evenly on prepared pan. In a small bowl, combine herbes de Provence, ground mustard, pepper and remaining ¾ teaspoon salt. Pat tenderloin dry with a paper towel, place on a large plate or platter and pat spice mixture on tenderloin to thoroughly coat on all sides.
  3. Place tenderloin on top of vegetable mixture, tucking thin tail end under to prevent overcooking. Slide pan into oven and roast for 15 minutes. Remove from oven, use tongs to turn tenderloin over and continue to roast for additional 10 minutes or until thermometer inserted in the thickest part of tenderloin registers 145 degrees.
  4. Tent pork loosely with foil, and allow to rest for 10 minutes before slicing. Serve sliced pork with vegetables on heated plates.
Notes
To speed things up, cut the squash up a day or two ahead of time and store in the fridge until ready to use. Combine the spice mixture ahead and store until ready to use.

 

Published on March 12, 2015
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Comments

  1. julie tselikis says:

    Barbara,

    I am enjoying your blog and delicious recipes. I also like seeing all of the adventures that you and Len are having.

    Best,

    Julie

  2. this looks so wonderful and great for weeknights!! Less mess to clean up is always preferred! I’m going to check out her cookbook now! I had the same experience when I went to food blog forum a few years back. I so wish I would have come out of my shell more and talked to more people and longer!

  3. Besides my chef knife and bench scraper, I’m hard-pressed to think of a more well-used kitchen item than my half sheet pan.

  4. Looks yummy! I’m going to have to try the chicken recipe- love the combo of chicken, artichokes, and lemon! :)

  5. I love the idea of throwing everything onto a sheet pan. I always throw some tinfoil on there for easy clean up.

  6. I do a lot of one pot skillet dinners, I’m definitely going to give this a whirl! Thanks!

  7. Now I reeeeeealllllly need to buy her book. I made her chicken parm that another blogger posted and it was fabulous. I’ve been thinking about buying it and now that I see your scrumptious chicken recipe I’m sold.

  8. Sheet pan suppers! Love this idea :-)

  9. Chicken Jerome: AWESOME! Wow. Again, another winner. Really Barb, you should put together a cookbook just of all your favorite wonderful recipes. I’ve tried three so far posted on this site and now I think I’ll just leave your page open for easy access. Wonderful flavors.

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