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Grab Your Sheet Pan and Make This 20-Minute Chicken Dinner

By Katie Macdonald | September 19, 2018 | Food52

It’s no secret I love sheet-pan dinners. They’re last-minute, do-it-all meals that come with the added bonus of easy cleanup. They’re a busy (and hungry) cook’s best friend. Which is probably why Food52 favorite Melissa Clark’s got a soft spot for them, too.

In her latest book, Favorite Recipes from Melissa Clark's Kitchen, Clark (with the aid of a sheet pan) transforms kitchen staples of chicken, apples, and coriander into a satisfying dinner in just 20 minutes. Yes, 20 minutes! 

Yes, 20 minutes! Photo by Julia Gartland

“The beauty of this recipe is not just the gorgeous melding of flavors, but how quickly and easily I can throw it together all year round,” she writes. “Cut into finger-size strips, the chicken and very thinly sliced apples cook in only twenty minutes, during which time they miraculously produce a pan sauce that is fragrant and heady. “

To give the chicken an extra dimension, Clark adds a cilantro and coriander seeds with a splash of gin.

“[When developing this recipe] I tipped in some vermouth from the too-tall bottle in the fridge, and was about to stick everything in the oven when I started to worry that the subtle flavor of vermouth wouldn’t be lively enough to lift the dish. Then I remembered the words of my father when he counseled me on zipping up a scallop pan roast. ‘Gin,’ he said, ‘makes everything taste better.’”

The result—a juicy, saucy chicken that’s just waiting for a thick slice of crusty bread (or a bowl of rice) if you don’t mind making it). 

 

Sheet Pan Chicken Thighs with Apples, Gin & Coriander Seeds

Serves 2 to 3

  • 1 large or 2 small apples
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch strips
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white vermouth
  • 1 1/2 teaspoons gin
  • 2 tablespoons chopped fresh cilantro, dill, or parsley
  • 2 garlic cloves, minced
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  1. Preheat the oven to 400° F.
  2. Core the apples and slice them as thinly as you can without getting out (or buying!) a mandoline (between 1/8 and 1/4 inch is fine).
  3. In a 9 x 13-inch pan, toss all the ingredients except 1 tablespoon of the cilantro (or dill or parsley). Spread the ingredients into one layer in the pan. Roast until the chicken is cooked through and the apples are softened, about 20 minutes. Garnish with the reserved cilantro (or dill or parsley). The sauce will be thin, so serve with crusty bread or over rice to sop up the sauce. 

This article was written by Katie Macdonald from Food52 and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

Katie Macdonald
Food52