Sheet pan suppers are one of my favorite kinds of one-dish dinners. What could be easier than tossing the protein and vegetables in oil and roasting them until cooked through and delicious? I make them all the time, sometimes based on what’s in my fridge, and sometimes inspired by recipes. I seldom make the same combination twice. This week’s recipe for Cook the Book Fridays was yet another version: Sheet-Pan Supper: Balsamic Chicken with Baby Potatoes and Mushrooms.
The Everyday Dorie recipe was straightforward: chicken, mushrooms, and baby potatoes strewn with herbs and roasted. Not so different from what I’ve made before. I’m not sure I’d make this exact recipe again, though I’m still sold on sheet pan suppers. My main takeaway from Dorie’s version is the addition of balsamic vinegar. I really liked the extra tang.
I was travelling this month, so I missed the earlier February recipe: Chickpea-Tahini Salad. Once home, I had a chance to catch up. Based on advice from Katie of Prof Who Cooks, who I saw in my travels, I made a smaller batch. I used just a single can of chickpeas and reduced the other ingredients by about one-third. I really loved the thick herby tahini-forward dressing. Much nicer than the more typical vinaigrette. The chickpea salad was delicious as a side or on top of a green salad. I’d make this one again.
You can see other recipe reviews from my blogger friends from Cook the Book Fridays by following their links for the chicken here and the chickpea salad here. Recipes can be found in Dorie Greenspan’s Everyday Dorie.
That’s all I have to say right now. Short and sweet. See you next time!