This dish celebrates the joy of cooking an entire meal on only one sheet pan —warm, comforting, and quick on cleanup. Sweet and savory chicken roasts atop a bed of vegetables. 1. Prepare Ingredients Preheat oven to 450°F. Halve orange. Rinse carrots and thinly slice on a diagonal. Peel onion, halve, and thinly slice. Cut dates crosswise into ¼-inch slices. Rinse chicken and pat dry with paper towel. 2. Make Marinade In a large shallow bowl or resealable plastic bag, combine bay leaf, honey, whole herb sprigs, mustard, as much Aleppo pepper as desired, juice of 1 orange, and 1 ...

The apple chicken sausage used in this dish comes from D'Artagnan, a premium Northeast charcuterie purveyor. It's made with apple pieces, ground chicken, and various spices. Paired with a hearty autumn hash of Brussels sprouts and parsnips, this dish makes a strong case for the breakfast-for-dinner trend. The hash combines seasonal Brussels sprouts and parsnips with sweetly caramelized onions, fragrant sage, and sweet-tart cranberries. The result is a meal that's as effortless to prepare as it is a joy to devour - nourishing, homey, and full of autumn flavors. 1. Cook Sausages Heat ½ ...

If you need an excuse to get into the kitchen, look no further. Allow me to introduce you to this one pan-chicken. This dish is simple and intuitive paleo dish with rosemary roasted chicken, carrots and parsnips. Parsnips, a white root vegetable, have a sweet and earthy flavor. Here they are roasted with carrots and chicken breast for a warm and comforting fall meal. It combines seasonal vegetables and flavors with simple cooking techniques that allow you to bring together a warm and comforting meal that is short on clean-up. 1. Prepare Ingredients Preheat oven to 425°F. Peel carrots and ...