-I'm Mary Beth Albright with the Washington Post.
All I want is a hot meal made in one pan and be done with it.
Today, we're making a sheet-pan dinner.
It's everything for dinner made out of one pan
in one oven at one temperature,
and it's all ready at the same time.
Plus, you can tailor it for a vegan, a vegetarian,
or a meat-eater.
Magic!
And maybe you're looking at this, and you're like,
"Mary Beth, I don't have broccoli.
I don't have red pepper." It's fine.
You can tailor it to whatever vegetables you have around.
Step number one, turn your oven to 400 degrees.
Step two, you make a sauce,
and if you're like, "Mary Beth, make a sauce?
Who do you think I am?" It's so easy.
It's just a bunch of ingredients in a bowl whisked up,
no heat at all. You can do it.
So, for the sauce, we start with a quarter
of a cup of plain yogurt.
It can be fat, it can be non-fat,
whatever you feel like you can handle these days.
To the yogurt, we're adding a quarter of a cup of tahini.
Tahini is just toasted sesame seeds ground
up into something that looks like peanut butter.
It is nutty and complex and delicious.
It's gonna be tough.
It's worth it.
And then we're gonna put in the juice
of one freshly squeezed lemon.
And one clove of garlic chopped up really finely.
And a little bit of salt.
Remember, you can always add salt later.
You can't take it away.
So, this is gonna get a little thick.
You're gonna want to put a little bit of steamy hot water
into it at a time to sort of loosen it up.
So, you want this somewhat between a sauce
and a paste at this point.
Before we put the ingredients on the sheet pan,
we got to prepare the sheet pan.
Here it is.
Just any old pan you have that'll fit in your oven.
And I'm covering it with a piece of parchment paper.
You could also use aluminum foil.
That's fine.
The reason we put parchment paper on the sheet pan is one,
it's easier to clean up.
We all want that these days.
And number two, it just doesn't stick to the pan.
It makes it just easier to get all the ingredients off.
Now I have two boneless, skinless chicken thighs,
which are great because they're more flavorful
and less expensive than chicken breast.
Do you want to go for the breast, go for the breast.
It's fine.
I'm doing one per person right now.
If you have hungry people, make more.
And what we're gonna do is we're gonna take the sauce
that we just made and slather it onto the chicken.
There you go. Now, here's the thing --
Don't let the spoon touch the chicken or else,
you know, there could be cross contamination into your sauce.
Okay, so, these are ready,
and I'm just going to put them on one end of my sheet pan.
I'm going to put the sauce aside for now.
We're gonna use it again later.
You're gonna be excited about it.
And I'm gonna top each piece of chicken with a slice of lemon.
Make it a thick slice.
Big, thick juicy slice.
So, now I've got a couple of paper towels,
and I'm going to take some chickpeas,
they're rinsed and drained, and then just dry them off.
Roll them around in the paper towels.
I'm making these chickpeas because they add
a great crunch to the dish,
but, also, if you're serving somebody
who's vegetarian or vegan,
you can just serve them the chickpeas
as their protein with the vegetables,
and it's dinner for everybody.
So, now I have a bowl of little potatoes.
I love these for sheet-pan dinners
because they cook really quickly.
If you can't find little potatoes, that's fine.
You can just cut up a potato into about 1-inch cubes.
And now I just have a carrot
that I've cut into little coins here.
Happy to have a carrot no matter what it looks like.
Now I have some broccoli that I've cut into
pretty large florets because as the broccoli roasts,
the water comes out of them, and they shrink a little bit,
so I want to make them pretty large
and also about the same size.
You get a little tiny one like this, don't put it on.
It's just gonna burn.
And finally, I have some red pepper
that I've sliced up, sweet red pepper,
that I'm gonna put on the sheet pan.
Now, look -- The reason that I did it in this order
is that you have things with the most water
to things with the least water,
and that's because the chicken has a lot of water in it,
so there's gonna be a lot of liquid around it
when it comes out of the oven.
I want to keep those chickpeas and those potatoes nice
and crunchy and away.
It's sort of like the vegetables in the middle are a barrier
between the crunchy things and the chicken.
Now we're gonna take some olive oil and drizzle
it over everything except the chicken.
Chickpeas, potatoes, carrots, broccoli, red pepper.
Don't be stingy with the oil.
This is what brings out the crunchiness
and that great roasted flavor.
Now I'm gonna sprinkle a little salt
over everything except the chicken.
The final thing I'd like for you to do
is put a little bit of paprika over the chickpeas.
The paprika transforms the chickpeas.
Like, you're gonna feel like, "Oh, my gosh.
I feel like I've never eaten chickpeas before."
I'm just gonna toss things a little bit.
Not a lot, just roll them around a little bit in the pan
to get things covered with the olive oil.
And then you take this whole tray,
and you put it into your 400-degree oven.
And you wait 30 minutes.
Okay, here we go.
In my oven, at 400 degrees,
the chicken is done at 30 minutes.
If you want to test your chicken's done-ness,
chicken thighs are done when the center registers 165 degrees.
These are perfect.
Now, remember, if you're feeding somebody who eats meat,
put a piece of chicken on.
If you're serving a vegetarian,
leave the chicken off and do everything else.
If you're serving a vegan, you can put on everything else,
and if you want to, you can make a tahini sauce
just out of the tahini, no yogurt.
Just double the tahini.
If you don't have tahini, just make a yogurt sauce.
It's everything on one plate done
at one time with something for everyone.
Here we go.
And the potatoes.
See, they stay nice and crunchy away from the chicken.
Now I'm gonna do the chickpeas on top.
Nice, crunchy chickpeas.
And now to top it off,
a little bit of our drizzling sauce.
If it got a little thick while it was in the oven,
just add a little bit of scalding-hot water,
and it'll thin right up.
It smells so good.
If you have some fresh oregano,
put it on top or really any fresh herb.
Oh, my gosh. It looks so good.
I love dinner in one bowl.
Everything you can mix up and create delicious little bites.
Actually, let me do that right now.
Here we go.
The crunchy chickpeas with the paprika
really complements the chicken.
And everything is the perfect consistency.
It's just about pairing things well in a sheet-pan dinner.
The broccoli with the sauce is unbelievable.
Alright, here's the real test.
Are the potatoes crunchy?
Mmm.
They are.
Crunchy on the outside, soft and pillowy on the inside.
I'm just gonna take the sheet pan over to the couch
now.