Chef Tom – Sheet Pan Dinners are a Godsend

Love me some sheet pan dinners. Love the ease of using one big pan, one oven setting, and blending diverse flavors and textures into one big harmonious meal. DH and I can eat off of a single sheet pan dinner for most of the week. I know, it’s a lot of repeat, but neither of us minds, and after a busy day, not having to think and fret and shop and plan and all that, well, it’s just so nice to pour a glass of wine and warm up something that’s been sitting for a few hours getting richer and tastier and more complex.

Can you feel me?

wine-35326_960_720A few days ago something came by on my FB feed called 43 Easy Sheet Pan Dinners. Certainly got my attention.  I scrolled through the entire article and the first one that sang to me was Honey-Spiced Moroccan Chicken with Apricots, Potatoes, and Raisins.  Add a sprinkle of pistachios and some cilantro at the end. Hoo-boy was that good.

The second one I tried was a Roasted Niçoise Salad with Halibut. Perfect for the warm weather we’re having. Halibut was nearly thirty bucks a pound, so I went with another firm white fish from Hawaii, called Paiche, at a third of the price, and it worked just fine. Adding a lovely aioli of mayo, lemon juice, and zest…..rave reviews!

Here are the two recipes I did with my changes, and the link to the Epicurious site (you might have to join, but Epicurious has been a faithful go-to for recipes of mine for nearly 20 years). Grab a big cookie sheet, crank the oven to 350, and have at it.

Moroccan Chicken

Moroccan Roasted Chicken

Serves 4


Cooking spray

2 tablespoons honey

1/4 cup olive oil

2 teaspoons ground cumin

2 teaspoons ground turmeric

1/2 teaspoon ground cinnamon

4 garlic cloves, chopped

1 (3 1/2-pound) chicken, cut into 8 pieces

2 medium red onions, quartered

1 pound small red-skin potatoes, scrubbed and halved

1 cup dried apricots

1/2 cup golden raisins

1/2 cup coarsely chopped pistachios

2 tablespoons chopped fresh cilantro


Preheat the oven to 350°F. Line a baking sheet with aluminum foil; spray the foil with cooking spray.

Mix together the honey, olive oil, cumin, turmeric, cinnamon, and garlic in a small bowl. Place the chicken, onions, and potatoes in a large bowl. Toss with three-quarters of the honey mixture and arrange in a single layer on the prepared pan. Toss the apricots and raisins with the remaining honey mixture and set aside.

Bake the chicken, onions, and potatoes for 35 minutes. Add the apricots and raisins and bake until the chicken is cooked through, 15 to 20 minutes more. Garnish with the pistachios and cilantro.

Roasted Niçoise Salad

Roasted Niçoise Salad with Halibut

Serves 4


1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2″ pieces

1 (12-oz.) jar marinated artichoke hearts, drained

1 (12-0z.) jar artichoke hearts in water, drained

5 Tbsp. extra-virgin olive oil, divided

1 1/4 tsp. kosher salt, divided

1 tsp. freshly ground black pepper, divided

1 lb. green beans, preferably haricots verts, trimmed

1/2 cup pitted Kalamata olives, halved

1 1/2 lb. skinless halibut fillets (any firm white fish, even salmon, would work)

1/2 cup mayonnaise

1 tsp. finely grated lemon zest, preferably Meyer

3 Tbsp. fresh lemon juice, preferably Meyer

1/4 cup basil leaves (from about 1/2 bunch)


Place a rimmed baking sheet on center rack of oven; preheat to 450°F.

Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.

Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.

Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.

Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.

Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.

LINK: file:///C:/Users/Tom/Desktop/43%20Easy%20Sheet-Pan%20Dinners%20_%20Epicurious.html



I’ve always had a soft spot for people who have had to overcome challenges in their lives and have gone on to do great things. I realized that two of my favorite artists overcame what might have been debilitating to others. They stutter.

One is Drew Lynch, an absolutely hilarious comedian, who uses his stutter to bring tons of laughter, not only to his audience, but to himself. I have the first clip of his performance at America’s Got Talent, where I first fell in love with him. I have since watched dozens of his nightclub gigs. The man is so funny.

The other is Harrison Craig, a young singer who’s been professionally wowing audiences now for nearly a decade. I’m also including the first video I saw, although he’s made many, and has gone to record with the likes of Andrea Bocelli, Ariana Grande, and Katy Perry.

I have a friend who also has a stutter and he says that it is often the case that a when it comes to performing, a stutterer will use a completely different area of their brain. He’s a talented beat-boxer, and he sings as well. He says his stutter doesn’t occur when he performs.

Worth a watch and a listen:

Drew Lynch

Harrison Craig


Chef Tom is currently Resident Chef for a small tech firm in San Francisco. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

2 Responses to “Chef Tom – Sheet Pan Dinners are a Godsend”

  1. Marlene Schuler Says:

    Tom thank you for the all in one dinners … my kind of cooking. Less the mess and seem to taste the best!

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