1. NOT REALLY ONE PAN BUT VERY DELICIOUS CHICKEN WITH SWEET POTATOES, BRUSSELS SPROUTS AND APPLES
1 lb skin on, bone in chicken thighs or breasts
1 sweet potato, chopped into 1/2 to 1 inch pieces
1 pint brussels sprouts, halved
1 apple, chopped into 1 inch pieces
1 red onion, chopped
2-3 teaspoons garlic
5-6 sprigs fresh rosemary
salt and pepper to taste
Place chicken in a large plastic bag or bowl. Combine 1/3 cup olive oil, garlic, rosemary, salt and pepper and shake or stir until chicken is coated. Marinate for one hour in the refrigerator, up to overnight.
Preheat oven to 425 degrees.
Chop sweet potatoes, Brussels sprouts, red onion and apple, spread on a sheet pan with 2 tablespoons olive oil, salt and pepper. Stir to coat vegetables in oil.
Place chicken on a separate sheet pan (this allows the chicken and vegetables to both roast without the vegetables being steamed in the chicken's juices).
Place the sheet pan with veggies on the top rack and the sheet pan with chicken on the bottom rack.
Roast for 30-40 minutes until veggies are browned.
Move chicken to the top rack of the oven and switch to broiler. Broil the chicken for about 5 minutes until skin browned and crispy.
Recipe and Image from Off The Eaten Path Blog
2. ONE PAN ROASTED SQUASH, KRAMERS ITALIAN SAUSAGE AND APPLE
1 tablespoon sherry vinegar
1 tablespoon pure maple syrup, dark or amber
2 teaspoons Dijon mustard
1 medium-small butternut squash, peeled, seeded and cut into 1 ½-inch chunks (1 ½ to 2 pounds)
2 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika
¾ teaspoon salt
¼ teaspoon ground nutmeg
Freshly ground pepper, to taste
3 small apples, cored and cut into 1 ½-inch chunks
4 links Kramers Italian Sausage, cut into 2” segments
4 cups finely shredded kale
Preheat oven to 425 degrees F. Shake vinegar, maple syrup and mustard in a small jar.
Meanwhile, toss squash, oil, smoked paprika, salt, nutmeg and pepper in a large bowl to coat. Spread out on a large rimmed baking sheet.
Transfer squash to the oven and roast 10 minutes. Add apples, sausage and kale and toss to coat. Return to the oven and roast, stirring once or twice until the apples are softened and the squash is tender, about 18 to 22 minutes longer. Remove from the oven.
Drizzle the vinegar mixture over the roasted mixture and toss to coat. Serve immediately.
3. ONE PAN APPLE PECAN CHICKEN
4 large boneless skinless chicken breasts
2 large gala apples cored and sliced
1/2 cup pecans
3 tbsp melted ghee
3 tbsp honey
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp finely chopped fresh thyme
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp chili pepper flakes
pinch ground nutmeg
The previous night, place your chicken breasts to brine in a solution consisting of 4 cups of water and 2 tablespoons of salt. While this step is not mandatory, it will definitely make your chicken a lot tastier and much juicier, too!
When you're ready to eat, preheat the oven to 425°F and line a 18" x 26" baking sheet with parchment paper
Pat the chicken breasts dry, butterfly them if you haven't already done that and arrange them on the baking sheet. Place the apple slices and pecans around the chicken.
Combine the melted ghee, honey, Dijon mustard, apple cider vinegar, chopped thyme, salt, chili pepper flakes and ground nutmeg in a small bowl and mix with a whisk or fork until well combined.
Pour that over the chicken and apples and rub it well with your fingers.
Place in the oven and bake for 25 minutes, or until the chicken registers at least 165°F on a meat thermometer. Toss the ingredients around once or twice during cooking.
4. ONE PAN PORK CHOPS WITH APPLES AND ONIONS
2 Tbsp olive oil divided
3-4 oz bone-in pork chops
Kosher salt and black pepper to taste
3/4 cup low sodium chicken stock
1 tsp Dijon mustard or whole-grain Dijon
1 Tbsp fresh sage chopped
1 1/2 tsp fresh rosemary chopped
1/2 tsp fresh thyme chopped
1/2 tsp kosher salt
1/4 tsp black pepper
2 medium apples thinly sliced
1 small red onion thinly sliced
Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.
Remove pork chops to a plate.
In a small mixing bowl, whisk together chicken stock and mustard, set aside.
Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).
Slide pork chops back into the pan, nestling them down in between the apples.
Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.