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.
“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 (okay, maybe two splashes) 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.’”
- 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
What’s your favorite sheet-pan dinner? Share your recipes or ideas in the comments below!