Sheet pan dinners are hardly a brand new development, however the methodology is persistently revelatory. It’s unimaginable to not marvel at its simplicity and talent to ship a one-dish, er, -pan dinner filled with taste.
This hen dish is simple and very versatile in you could make it suddenly or marinate the hen a number of hours forward or in a single day for comfort, with the bonus of additional taste from the marinating time. When able to prepare dinner, perch the hen over sliced onions and tomatoes and let the meat’s juices baste the greens whereas they soften and break down right into a chunky sauce.
As soon as the hen is cooked, you're left with a beneficiant quantity of flavorful juice mingling with slippery ribbons of onion and collapsed, squidgy tomatoes. You may cease there, however don’t: Take it one step additional by merely pouring all of the veggies and the juice right into a skillet and lowering it to a wealthy and slick jam to serve with the hen. This isn't solely a one-dish meal — it’s a self-basting, self-seasoning household dinner.
Sheet Pan Hen Thighs With Tomato Onion Jam
Serves 4 to six
INGREDIENTS
3 tablespoons olive oil, plus extra for drizzling
3 garlic cloves, minced or pushed via a press
Juice and zest of 1/2 lemon
1 teaspoon candy paprika
1/2 teaspoon smoked paprika
Kosher salt and freshly floor black pepper
8 hen thighs
1 pound grape tomatoes, halved
1 massive yellow onion, halved, thinly sliced
2 to three sprigs recent thyme
2 small sprigs recent rosemary
1 tablespoon tomato paste
1/4 teaspoon crushed crimson pepper flakes
DIRECTIONS
Mix the oil, garlic, lemon juice, paprikas, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Rub the hen with the oil combination, together with beneath the pores and skin.
Let stand at room temperature for half-hour. (When you've got time, you'll be able to refrigerate the hen at this level for as much as 24 hours to permit the flavors to develop. Take away from the fridge half-hour earlier than roasting.)
Warmth the oven to 375 levels.
Unfold the tomatoes, onion, thyme and rosemary on a rimmed baking sheet. Drizzle with just a little oil and evenly season with salt and black pepper. Nestle the hen over and between the greens. If there are any remaining juices from the marinade, drizzle them over the greens.
Roast within the oven till the hen is golden brown and cooked via, 30 to 40 minutes, relying on dimension. Switch the hen to a platter and maintain heat.
Switch the greens and pan juices to a skillet. (There ought to be a great quantity of pan juice from the hen.) Stir within the tomato paste and crimson chili flakes and simmer over medium-low warmth till the consistency is barely diminished and jammy, 6 to eight minutes, stirring typically. Style for seasoning and add extra salt and black pepper if desired. Serve the hen with the sauce.
Lynda Balslev is a San Francisco Bay Space cookbook creator, meals and journey author and recipe developer.