It’s easy to feel overwhelmed in the kitchen, especially when complicated recipes require lots of different bakeware. However, a cookbook recently published by Time Inc. Books imprint Oxmoor House has set out to change the way we see cooking our own meals. The book is called One Sheet Eats: 100+ Delicious Recipes All Made on a Baking Sheet and, as the title suggests, it’s filled with drool-worthy recipes that only require a single baking sheet to prepare — well, besides prep items like mixing bowls, a wire rack, and a blender.
In a press release obtained by Brit + Co, Oxmoor House dubs One Sheet Eats a “hero in the kitchen.” No matter if you’re after the perfect dinner recipe or a sweet dessert bake, there’s something for everyone inside the glossy pages packed with beautiful imagery and helpful tips. We’re calling it now: This is going to be your new *fave* cookbook. Need convincing? Check out the book’s cover recipe, Roasted Rosemary Chicken Quarters With Butternut Squash and Brussels Sprouts, below. Even the pickiest of eaters will want to dig in, trust us.
- 4 skin-on, bone-in chicken leg quarters (31/2 to 4 pounds total)
- 3 tablespoons olive oil 13/4 teaspoons kosher salt 11/2 teaspoons freshly ground black pepper
- 3 cups cubed butternut squash (about 1-inch pieces) (1 [12-ounce] package or 1 large squash)
- 1 pound Brussels sprouts, trimmed and halved
- 1 medium-sized red onion, cut into thin wedges
- 10 whole garlic cloves
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1 to 2 tablespoons chopped fresh rosemary
- Preheat the oven to 425°F.
- Place a large baking sheet coated with cooking spray in the oven; heat 5 minutes.
- Brush the chicken with 1 tablespoon of the oil; sprinkle with 3⁄4 teaspoon each of the salt and pepper. Remove the baking sheet from the oven, and place the chicken quarters, skin side down, on the baking sheet; return to the oven. Bake at 425°F for 10 minutes.
- Remove the baking sheet from the oven; add the butternut squash, Brussels sprouts, onion, and garlic; drizzle with 11/2 tablespoons of the olive oil, and sprinkle with the remaining salt and pepper. Toss well.
- Place the chicken over the vegetables. Combine the remaining 1/2 tablespoon oil, honey, and Dijon mustard; brush onto the chicken using a pastry brush.
- Bake at 425°F for 15 minutes. Baste the vegetables and chicken thighs with the pan juices using a large spoon or bulb baster; sprinkle with the rosemary. Bake 20 more minutes or until the chicken is done, shielding the chicken during the last 5 minutes, if needed, to prevent over browning.
So easy, right? One Sheet East: 100+ Delicious Recipes All Made on a Baking Sheet retails for $20 and includes 256 pages of de-licious ideas.
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(Photos via Oxmoor House, an imprint of Time Inc. Books)