Roasted Onion Chicken on a Sheet Pan

 

When we were first starting out, we had a limited understanding of cooking, and an even more limited budget for food. We kept things simple but tasty, and as our budget grew, so did the foods we tried and the way we prepared it.

 

 

This is one of the meals that has endured. It stands the test of time for flavor, ease in prep, and the way it can please everyone at the table. I’ve served this meal more times than I can remember, from large groups of 12-15 all the way to food prep for 2.

 

One of the nice things about this meal is the flexibility in prep while keeping things healthy. I have used everything from carrots, sweet potatoes, russet potatoes, whole baby potatoes, butternut squash, zucchini (yellow, Mexican, any variety), celery, mushrooms, and asparagus. The key is to cut everything to relatively the same size. You can use larger pieces of chicken, but I have found the thin cut and strip cuts work the best to keep everything cooking at the same rate.

 

 

This meal will please even the picky eaters, and keep everyone happy at the table. There’s a reason this meal has endured the test of time, and it is something that will continue to appear in our regular rotation.

 

 

Roasted Onion Chicken on a Sheet Pan

 

 

1 ½ lbs chicken breasts, cut into thin strips

4-5 medium potatoes, any variety, peeled and chopped into bite size pieces

2 c baby carrots

1 zucchini, chopped into bite size pieces

2 packet dry onion soup mix

½ c EVOO, divided

½ tsp garlic powder, divided

 

 

 

 

 

Heat your oven to 400. Line a jelly roll or sheet pan with foil. Spray the foil with cooking spray to help keep food from sticking. Set aside as you prepare all the components.

 

In a bowl with a lid, add ¼ c of the EVOO, ¼ tsp garlic powder, and one packet of onion soup mix. Place all the veggies that you’ve prepped into the bowl and secure the lid. Toss the contents to ensure good marinade distribution, and then pour it all onto the prepared cooking tray. I usually divide the veggies so my picky eaters can easily get what they want and not waste anything.

 

In the same bowl, add the other ¼ c oil, ¼ tsp garlic powder, and packet of onion soup mix. Mix together and add the chicken pieces. Secure the lid on top and toss to distribute the marinade. Once mixed, remove the lid and pour the chicken and marinade onto the tray. I usually place it down the middle which helps keep the chicken soft and juicy.

 

Place the tray in the oven and cook for about 30-35 minutes, checking the chicken for doneness. Veggies should be soft and the chicken should be cooked through. When done, remove the tray from the oven and allow it to cool for a minute before serving. No sides, necessary; everything you need is on this tray. Serve and enjoy!

Air Fryer Herbed Salmon

 

I have been trying to find more uses for my air fryer lately. So far we have used it a TON for reheating leftovers like pizza and chimichangas to help preserve the crunchy texture you look for with those foods. I’ve also used it for making “sautéed” veggies without as much oil to try and keep it a bit healthier. But as far as meals go, I haven’t had too much experience.

 

 

As we move into summer heat, I’m also looking for ways to cook without heating up the kitchen with the oven for long periods of time. The air fryer is great for that as it cooks faster and doesn’t require as long a preheat time as the full oven does. It also cools down faster than a conventional oven, so it’s a win all around.

 

 

I’ve also found that my kids enjoy fish if I keep the flavors mild and savory, and this meal hits the spot. The salmon is so moist and the herbs create a nice balance of savoriness. It cooks as quickly as the pasta I serve with it, and the kids are happy to eat it all up. This is a great weeknight meal that comes together in about 20 minutes. Leftovers taste great in a salad for lunch the next day too. Who wouldn’t love this meal.

 

 

Air Fryer Herbed Salmon

 

 

4 pieces of salmon, about 4-6 ounces each

2 Tbs EVOO

2 Tbs lemon juice (fresh or bottled)

2 tsp garlic and herb seasoning

½ tsp salt

¼ tsp black pepper

 

 

 

 

 

 

 

In a small bowl, combine the oil, lemon juice, seasonings, salt and pepper. Place the salmon on a plate and pat it dry. Use a basting brush to cover the fish pieces, reserving some (about 1/3) for after the cook.

 

Preheat the air fryer at 400. Once ready, place your salmon pieces on the tray, skin side down (if you’re using pieces with skin). Cook at 400 for 8-12 minutes, an internal temperature of about 145. The amount of time needed will depend on how thick your salmon pieces are and what level of doneness you like your salmon to be.

 

Once done cooking, pull your salmon out onto a plate and allow them to rest for a minute. Brush a bit more of the marinade on each of the salmon pieces and you’re ready to serve.