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I love the idea of a sheet-pan dinner. It’s easy to make, bake, and serve all on one pan, and it comes with a built-in side dish. You can use any kind of vegetable here as long as it’s cut thin for faster cooking. You can also swap out the chicken for salmon if you prefer a pareve option.
8 boneless, skinless chicken thighs (pargiyot)
1 teaspoon salt
pepper, to taste
1 large red onion, chunked
8 ounces (225 grams) brown mushrooms, whole
1 zucchini, cut into 1-inch (2 and 1/2-centimeter) slices
1/2 cup kosher l’Pesach teriyaki sauce
1/4 cup Manischewitz Honey
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
1 teaspoon kosher salt
2 tablespoons Tuscanini Olive Oil
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and set aside.
Mix the potato starch, salt, and pepper in a bowl and dredge chicken pieces in the mixture. Place the chicken on the baking sheet and continue until all the chicken is coated. Place vegetables on top and around the chicken.
In a small bowl, mix sauce ingredients and pour over vegetables and chicken, making sure everything is well-coated.
Bake uncovered for 45–60 minutes, or until brown. Remove from oven and mix well. Serve and enjoy!
Styling and Photography by Sina Mizrahi
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