No Sweat Dinner = Sheet Pan + Pasta

There are times when we just want a nice hot dinner—but don’t want to be bothered with a lot of hands on busyness. That’s when a sheet pan, pasta, and a little advance planning can make it all happen.

Got a pound or so of boneless-skinless chicken thighs?  Spoil yourself with juicy slices of herb roasted chicken showcased in an enticing spread of roasted aromatic vegetables and penne pasta finished in a light herbal sauce.

Sheet pan magic

A few things to do a day or more ahead:  Mix up a thick herbal marinade, combine it with chicken thighs and chill at least 2 hours. Set aside approximately 3 cups of aromatic vegetables—ones not extremely dense for a faster bake—like fennel, scallions, and red peppers.  Up to 2 days in advance cook up a small batch of a resilient pasta such as penne, which can hold up to advance cooking.  Drain, rinse, and drizzle with olive oil to keep from sticking; cool and store airtight in fridge.

When you’ve got dinner on your  mind—about an hour before eating—bring out the chicken, vegetables, and pasta to approach room temperature.  Preheat the oven to 375°F and line a baking pan with foil or a bit of olive oil.

Distribute the thighs on the pan, arrange prepped vegetables among them; drizzle lightly with olive oil and season with salt, pepper and paprika.

Sheet Pan Roast

Pop the pan into the oven and step away for 35-40 minutes until done.  If you think about it, give the chicken thighs a turn and flip the vegetables to cook evenly. Remove pan and cover to keep warm.

To bring it all together, begin with a simple garlic-herb oil in a wide pan or skillet.  To that, heat a handful of cherry tomatoes and the roasted vegetables. Fold in the pre-cooked pasta, and for additional moisture include any sheet pan liquid or a bit of hot water plus a generous drizzle of olive oil.  Toss lightly until pasta is coated, shiny, and hot. Dust with Parmesan.

Rather than lose the chicken in an indistinguishable mass of pasta and vegetables, retain their identity and flavor.  Slice the warm chicken and feature pieces tucked into the pasta mélange. Sprinkle with fresh herbs and serve.  Pass more cheese if desired.

Roast Chicken Thighs with Vegetables & Penne

Ingredients
1½ lb chicken thighs, boneless, skinless (about 6), wash, pat dry
Herb Marinade
2 tsp mixed dried herbs such as thyme, oregano, marjoram
½ tsp salt and ¼ tsp red pepper flakes
1 Tbsp white wine vinegar or lemon juice
⅓ cup olive oil
2 Tbsp parsley, chop
2 Tbsp fresh fennel fronds, chop

1 small bulb fennel, trim, slice into ½ inch thick wedges
1 red pepper, seed, cut in ½ inch thick wedges
6-8 green onions, trim, cut in 3” lengths
salt, pepper, 1 tsp paprika
3 Tbsp olive oil, divided

8 oz penne, cooked al dente
3 cloves garlic, smash and cut into slivers
½ tsp each dried rosemary and sage
1 cup cherry tomatoes, cut in half if large
¼ cup Parmesan or Asiago, grated
2 Tbsp fresh herbs: thyme, marjoram, parsley, etc.

Directions

  1. Combine the marinade. Place thighs in zip lock bag, pour the marinade over, massage into the thighs and let marinade at least 2 hours or overnight.
  2. Preheat oven to 375°, place room temp thighs on lined baking pan. Distribute the vegetables among them and drizzle lightly with 1 Tbsp of the olive oil. Sprinkle lightly with salt and pepper and dust all with paprika.
  3. Roast for 35-40 minutes turning once or twice, until thighs and vegetables evenly color, and meat is firm when pressed, @ 165°F. Cover lightly with foil.
  4. If not prepped ahead, cook the penne in salted water until al dente @ 10 minutes. Drain, save 1 cup water.
  5. In skillet or wide pot over medium low, heat 1 Tbsp oil, add the garlic cook 1-2 minute until aromatic, add the dried herbs and continue to cook 2 minutes longer to richly season the oil, but not brown the garlic.
  6. Increase heat to medium, add tomatoes and the roasted vegetables, cook to incorporate and heat all, 1-2 minutes. Add the penne plus a bit of the pasta water to moisten pasta and keep it from sticking to pot; cook 1-2 minutes.
  7. Drizzle with 1 Tbsp olive oil, adjust seasoning, and sprinkle with cheese. Serve with slices of warm thighs tucked into the pasta. Sprinkle with fresh herbs. Serves 4. Pass more cheese if desired.

Ode to the Onion

The onion, ready for action

In these early days of 2021 I’m taking a little time to pause and appreciate some of nature’s more mundane gifts. It’s easy to overlook the importance of  unassuming everyday staples.  Consider the ordinary onion: it is always available waiting for its moment to shine, summer or winter. This year the onion is looking even more marvelous in my eyes, thanks to Pablo Neruda’s poetic praise.

Ode to the Onion

by Pablo Neruda

Onion,
luminous flask,
your beauty formed
petal by petal,
crystal scales expanded you
and in the secrecy of the dark earth
your belly grew round with dew.
Under the earth
the miracle happened
and when your clumsy
green stem appeared,
and your leaves were born
like swords
in the garden,
the earth heaped up her power
showing your naked transparency,
and as the remote sea
in lifting the breasts of Aphrodite
duplicating the magnolia,
so did the earth
make you,
onion
clear as the planet
and destined
to shine,
constant constellation,
round rose of water
upon
the table
of the poor.

You make us cry without hurting us.
I have praised everything that exists,
but to me, onion, you are
more beautiful than a bird
of dazzling feathers,
heavenly globe, platinum goblet,
unmoving dance
of the snowy anemone

and the fragrance of the earth lives
in your crystalline nature.

Roasted onion, simple pleasures

How to Roast an Onion

1 medium sweet onion, unpeeled
1 tsp olive oil

Rub the unpeeled skin with olive oil. Bake for 30-40 minutes in hot coals or in 375°F oven, until soft when pressed. The longer it cooks, the softer and sweeter it becomes. Serve hot, cut into smaller wedges. Peel skin ahead or while eating; drizzle with more olive oil,  balsamic vinegar, and salt and pepper.  Enjoy as a side with grilled or roasted entrees.  Serve 1-2.
Use in lieu of caramelized onion in soup, omelets, on pizza or burgers.