Sheet Pan Dinners From Around the World

We love a sheet pan dinner! Here are some new ones to try with flavors from around the world.

GREECE
Serves 6
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon Dijon mustard
1 teaspoon sea salt
1/2 teaspoon black pepper
6 chicken thighs, bone-in, skin-on
1 medium zucchini, halved lengthwise and sliced
1 yellow bell pepper, chopped into 1-inch pieces
1/2 large red onion, sliced into thin wedges
1 pint cherry or grape tomatoes
1/2 cup kalamata olives, pitted
1/4 cup Feta cheese
2 tablespoons fresh parsley, finely chopped

Preheat the oven to 425 degrees.
In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
Place the chicken thighs in a bowl and pour 2/3 of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well-coated. Marinate the chicken for 10 to 15 minutes.
While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.
Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.
Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.
Sprinkle the chicken and vegetables with chopped fresh parsley before serving.

GERMANY
Serves 5

4 medium red potatoes, cubed
1 small onion, diced
2 carrots, medium sliced
1 pound Brussels sprouts, cut in half
2 Granny Smith apples, peeled, cored, and cut into large wedges
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
5 bratwursts
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon brown sugar
1 tablespoon apple cider vinegar

Preheat the oven to 425 degrees.
Place the cut potatoes, onions, carrots, and Brussel sprouts on an oven-safe sheet pan.
Drizzle with oil and sprinkle with salt, pepper, garlic powder, and paprika.
Toss to coat and lay them flat on the pan.
Lay the brats on top of the vegetables.
Cook for 20 minutes in preheated oven.
After 20 minutes, add the apples and toss with the vegetables.
Flip the brats and continue cooking for an additional 25 minutes.
While the brats are cooking in the oven, in a small bowl, combine the mayonnaise, Dijon mustard, brown sugar, and apple cider vinegar, and stir until smooth. Set aside.
Remove the pan from the oven and divide the vegetables, apples, and brats evenly between five plates. Drizzle with mustard sauce on top and enjoy.

KOREA
Serves 4
Gochujang Tahini Sauce:
1/4 cup tahini
1 1/2 tablespoons white miso
1 1/2 tablespoons unseasoned rice vinegar
1 tablespoon maple syrup
1 tablespoon low-sodium tamari or soy sauce
1 1/2-2 teaspoons gochujang, to taste
2 tablespoons water

1 small head cauliflower, cut into small florets
1 large sweet potato, cut into ½- to 1-inch pieces
1 small bunch lacinato kale, stems discarded, leaves coarsely torn
6 garlic cloves, peeled and lightly smashed
salt and black pepper
3 tablespoons olive oil, divided
1 tablespoon gochujang
1 tablespoon maple syrup
1 teaspoon unseasoned rice vinegar
6-8 bone-in chicken thighs

In a small bowl, whisk together the tahini, miso paste, rice vinegar, maple syrup, tamari and gochujang, to taste.
Whisk in the water until smooth and creamy. Taste and adjust the flavorings to please your taste. 

Preheat the oven to 450 degrees.
Line a large baking sheet with parchment paper.
Arrange the cauliflower florets, sweet potato, kale and garlic on the baking sheet and season with salt and pepper.
Drizzle with 2 tablespoons of the oil and toss well to coat.
Spread the veggies in an even layer.
In a small bowl, whisk together the gochujang, maple syrup and rice vinegar. Place the chicken thighs in a bowl, and season with salt and pepper.
Drizzle the chicken with the remaining tablespoon of oil along with the gochujang mixture.
Toss well to coat.
Arrange the chicken over the vegetables on the baking sheet.
Drizzle any juices from the bowl over the chicken.
Roast the chicken for 15 minutes.
Transfer the chicken thighs to a plate (they won't be cooked all the way through).
Stir the vegetables well, then place the chicken thighs back over top of the veggies.
Put the pan back into the oven and roast until the chicken is browned and cooked through, about 15 minutes longer.
Let the pan cool for 5 minutes.
Serve the chicken and vegetables with the Gochujang Tahini Sauce for drizzling.

THAILAND

2 pounds boneless, skinless chicken thighs
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon honey
1 tablespoon lime juice
2 teaspoons red curry paste
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snap peas
1 cup broccoli florets
1/4 cup chopped fresh cilantro
lime wedges
In a large bowl, combine the oil, soy sauce, fish sauce, honey, lime juice, red curry paste, garlic powder, ground ginger, salt, and black pepper. Whisk these ingredients together until they form a smooth marinade.
Add the boneless, skinless chicken thighs to the bowl. Toss them gently in the marinade, ensuring each piece is well-coated. For the best results, let the chicken marinate for at least 15 minutes.
Preheat your oven to 425 degrees.
Line a large baking sheet with parchment paper.
Arrange the marinated chicken thighs on one side of the prepared baking sheet. On the other side, spread out the sliced bell peppers, snap peas, and broccoli florets. Make sure to leave some space between the chicken and vegetables for even cooking. Drizzle any remaining marinade over the vegetables to enhance their flavor.
Place the sheet pan in the preheated oven and bake for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165 degrees and the vegetables are tender.
Once cooked, remove the sheet pan from the oven and let it rest for about 5 minutes then garnish with chopped fresh cilantro and serve with lime wedges.

CANADA
Serves 4

6 medium yellow potatoes
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 teaspoon steak seasoning
1/2 pound cheese curds or 1 ½ cups
1 small onion
1 tablespoon butter
1 1/2 cups beef broth
3 tablespoon flour
1 pinch of salt
Cut the potatoes into wedges, toss with mustard mixture, and bake at 425 degrees for 40 minutes, flipping halfway.
Sauté onion in butter, whisk in broth and flour, simmer until thickened. Blend for a smoother texture if desired.
Top roasted potatoes with cheese curds, pour over hot gravy, and serve immediately.