sheet pan chicken thighs, broccoli, potatoes- what marinade?

[Anonymous]

I want to start making sheet pan meals for quick and relatively weeknight meals.

I plan to use a mix of foods like boneless chicken thighs (or salmon), mini potatoes and broccoli florets.

What would be a good marinade to use? Preferably store bought for speed.

Also, how long would you bake the pan? Hopefully all will bake together at the same temperature and for the same length of time.

[Anonymous]

Anonymous wrote:I want to start making sheet pan meals for quick and relatively weeknight meals.

I plan to use a mix of foods like boneless chicken thighs (or salmon), mini potatoes and broccoli florets.

What would be a good marinade to use? Preferably store bought for speed.

Also, how long would you bake the pan? Hopefully all will bake together at the same temperature and for the same length of time.

I really like Italian dressing as a marinade for chicken thighs or salmon and vegetables.

My preference is to serve with brown rice. I keep a freezer stash so it's easy to warm up for a quick dinner. My guess is potatoes would be good too, but i haven't tried it.

[Anonymous]

Soy vey sauce. Potatoes need to cook longer.

[Anonymous]

Adobo goes very well with chicken thighs.

[Anonymous]

PP here,

I don't know how long I put mine in, I just check and take them out when they are done.

But if I had to guess time, I'd look at another recipe with the same vegetables and protein. Here's one:

https://therealfooddietitians.com/sheet-pan-chipotle-chicken-thighs/

I wouldn't make that because I don't like honey mustard and because it has a lot of ingredients. But I think the times are probably right since it has good reviews.

It says 450 degrees, stir after 15 minutes, and then check the temp at 20.

My guess it that salmon would be a little faster, I'd cut the veggies smaller and stir at 10 and then start checking until it looks how you like it.

[Anonymous]

I would just use lemon juice, garlic and olive oil - then add zest and lemon juice after cooking

[Anonymous]

I use a dredge on my chicken thighs that I make and keep on hand:
2 tsp. Onion powder
2 tsp. salt
1 tsp. garlic powder
2 tsp. paprika
1 tsp.Black pepper
1 tsp dried Thyme
I use skin on/bone in thighs, use no oil, and cook them 35 minutes at 425°.

[Anonymous]

Italian dressing

Or if you do make it, mix lemon juice, olive oil, Italian seasoning, s and p

[Anonymous]

I don’t use a marinade at all. I just toss with olive oil and whatever seasonings strike me. My family loves the McCormick rotisserie chicken seasoning or Italian seasoning. I typically do the veggies on a separate pan (one pan is too small for our family) and just use olive oil, salt and pepper. I do this on average 2x a week.

[Anonymous]

Teriyaki sauce

[Anonymous]

Teriyaki sauce works with everything

[Anonymous]

Anonymous wrote:I want to start making sheet pan meals for quick and relatively weeknight meals.

I plan to use a mix of foods like boneless chicken thighs (or salmon), mini potatoes and broccoli florets.

What would be a good marinade to use? Preferably store bought for speed.

Also, how long would you bake the pan? Hopefully all will bake together at the same temperature and for the same length of time.

I did some chicken thighs just lately and marinated them in some vegetable oil with salt, pepper, lime juice and possibly some paprika. I like the zing from lime juice marinade with chicken. Took no longer to slap the marinade together than to open a jar from the store.

[Anonymous]

Anonymous wrote:I don’t use a marinade at all. I just toss with olive oil and whatever seasonings strike me. My family loves the McCormick rotisserie chicken seasoning or Italian seasoning. I typically do the veggies on a separate pan (one pan is too small for our family) and just use olive oil, salt and pepper. I do this on average 2x a week.

this seems more flexible than a bottle of marinade. what temp do you cook these at and for how long?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I don’t use a marinade at all. I just toss with olive oil and whatever seasonings strike me. My family loves the McCormick rotisserie chicken seasoning or Italian seasoning. I typically do the veggies on a separate pan (one pan is too small for our family) and just use olive oil, salt and pepper. I do this on average 2x a week.

this seems more flexible than a bottle of marinade. what temp do you cook these at and for how long?

400 degrees for about 30 minutes. Some veggies cook faster or slower so you may need to adjust.

[Anonymous]

Anonymous wrote:I want to start making sheet pan meals for quick and relatively weeknight meals.

I plan to use a mix of foods like boneless chicken thighs (or salmon), mini potatoes and broccoli florets.

What would be a good marinade to use? Preferably store bought for speed.

Also, how long would you bake the pan? Hopefully all will bake together at the same temperature and for the same length of time.

A surprise hit for sheet pan meals is gochujang. Marinate or mix together while the oven warms. 40 mins for chicken.