Sheet-Pan Roasted Mushrooms and Spinach

This sheet-pan recipe is for vegetables only, but it makes a full meal with an addition of a simply cooked protein. I served this with a fried egg on top one night, and the next night served the leftovers with some pan-fried Aidell's chicken sausage. Both ways were very good, but I think I liked the egg best. Other suggestions were to serve it with salmon, chicken, steak, or wrapped in an omelet, and it would also work over rice or noodles.

The original recipe did not include red pepper, but I had one on hand, so I added it, and liked the addition. Another time I added a zucchini. Amounts are flexible. Simple recipe, delicious results, and great as leftovers, too! For example, I've used the leftovers inside an omelet, also delicious.

SHEET-PAN ROASTED MUSHROOMS AND SPINACH
https://cooking.nytimes.com/recipes/1021960-sheet-pan-roasted-mushrooms-and-spinach
4 servings

• 1 pound mushrooms (either regular or baby portabellas), trimmed and sliced about 1/4" thick
• 3 small shallots, peeled and sliced vertically
• 1 red pepper, sliced in strips, and then halved (optional)
• 4 garlic cloves, peeled and chopped
• 2 T. olive oil, plus more as needed
• freshly ground pepper
• 8-10 oz. baby spinach (you can substitute kale, but add it after cooking other vegetables for about 10 minutes, and then continue to cook for another 8 minutes)

Heat oven to 425 degrees.

Toss together in a large bowl: the mushrooms, shallots, garlic, and 2 T. olive oil. Season with some freshly ground pepper. Put the mixture into a rimmed sheet pan, and spread out evenly.  Roast for about 15-20 minutes.

Take the sheet-pan out of the oven, and add in the spinach, drizzle with a little olive oil (maybe a tablespoon), and toss with the mushrooms. Roast until the spinach is wilted, about 5 minutes, turning once about half-way through. 

Sheet-pan Roasted Chicken with Cauliflower and Yogurt Sauce

This dish is simple enough to make for a week-day supper, but it would also make an elegant dish for guests. And how lovely that before long, we'll be able to have (vaccinated) guests to dinner! 

The original recipe did not call for any marinating time, but several commenters on the NYTimes site suggested it, and I think it makes a big difference. I removed the skin, which I think also helped the flavor penetrate the meat.  About the herbs--I think using both mint and coriander would be great, but I can't bring myself to buy a little packet of mint in the store, because in a couple of months I'll have bushels of it growing in my herb garden. The sauce was delicious with coriander only; I upped the amount a little because of omitting the mint.  

SHEET-PAN ROASTED CHICKEN WITH CAULIFLOWER AND YOGURT SAUCE
adapted from https://cooking.nytimes.com/recipes/1021945-roasted-chicken-thighs-with-cauliflower-and-herby-yogurt
serves 4

1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon Aleppo pepper flakes (or 1/2 teaspoon red-pepper flakes)
4 tablespoons olive oil (divided 2 and 2)
salt and black pepper
chicken bone-in thighs and/or drumsticks, enough for 4 people, skin removed
1 large cauliflower (about 2 pounds), cut into 2-inch florets)
3 shallots, quartered lengthwise (about 1 heaping cup)
1-¼ cups plain non-fat yogurt (Greek yogurt also fine)
2 tablespoons chopped fresh mint (also delicious with cilantro only)
2 tablespoons chopped fresh cilantro
2 tablespoons lemon juice, plus more for serving
1 garlic clove, finely chopped or grated

In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 2 tablespoons oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Let marinate in the refrigerator for several hours or overnight. 

When getting close to cooking time, preheat the oven to 425 degrees; cover a large sheet pan with aluminum foil for easier clean-up.

Put the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper in a bowl. Toss to coat. 

Arrange the chicken in the middle of the sheet pan. Then arrange the vegetables in a single layer surrounding the chicken.

Bake until the chicken is cooked through and the cauliflower is browned, about 40 minutes. 

While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.

Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with the yogurt sauce.