In The K tchen Chicken and Vegetable Sheet Pan Dinner

By Naomi Nachman

I love the idea of a sheet-pan dinner. It is easy to make, bake and serve all on one pan. I love how quick it is to prepare, and it comes with a built-in side dish. You can use any kind of vegetable as long as it is cut thin for faster cooking. You can also swap out the chicken for salmon for a parve option.

Ingredients

◦ 8 pieces chicken pargiyot

◦ 1 cup cornstarch

◦ 1 teaspoon salt

◦ Pepper, to taste

Sauce

◦ ½ cup teriyaki sauce

◦ ¼ cup honey

◦ 4 cloves garlic

◦ 1 teaspoon kosher salt

◦ 2 tablespoons olive oil

◦ 1 large red onion, chunked

◦ 1 package brown mushrooms

◦ 1 zucchini, cut into 1-inch slices

Preparation

Line a baking sheet with parchment paper and preheat oven to 400°F. Mix cornstarch and salt and pepper in a bowl and dredge chicken on both sides. Place the chicken on the baking sheet. Place vegetables on top and around chicken. In a small bowl, mix sauce ingredients and pour over vegetables and chicken, making sure they’re well coated.

Bake for 45-60 minutes uncovered or until brown.

Remove from oven and mix well.

Serve and enjoy!

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.