Tag: gordon

Sheet Pan Chicken Breasts with Carrots and Potatoes by Gordon Ramsay


This super easy sheet pan chicken breast recipe has a great Italian flair. Crusted with Parmesan and roasted with carrots and potatoes, you will have a complete healthy meal for the entire family in less than an hour.
Easy Roasted Chicken Breasts with Carrots and Potatoes from 101 Cooking For Two


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Introduction and My Rating

So in my never-ending quest not to work very hard, my mind sometimes works overtime. Do you know that the roasting time for skinless boneless chicken breasts is about the same as chunks of potatoes and carrots? Add some Parmesan, bread crumbs, spicing, and you’re there.

My Rating

My rating system of a 4 out of 5 so very nice.


A nice solid 4. Great for a weeknight change of pace.

📋Ingredients

The Chicken

I’m suggesting skinless boneless chicken breasts. Since mostly they weigh more than one serving, just cut them before in half before cooking.

You can use thighs, also if you wish. The skin on should be ok.

Vegetables

Root vegetables are suggested since mostly the cooking time will be about the same as the chicken.

Potatoes should be about 1-inch size. So use the potatoes you want, I suggest something like red potatoes or Yukon since the skin is thin. Russets will work, but I would peel them due to the thick skin.

Carrots need to be smaller also since large whole carrots will take longer to cook. You can use the “baby carrots” if you want, but they have less taste.

✔️Tips

13X18 size sheet pans work great for the full recipe. Use the smaller size  9X13 for a half recipe.

An easy recipe to cut in half.

Leftovers are good for 3-4 days refrigerated and 3-4 months frozen.

You can use an Italian seasoning mix in place of the suggested spices.

📖Sheet Pan Recipes

One Pan Roasted Pork Tenderloin with Potatoes and Carrots

Easy Sheet Pan Chicken Fajitas

Sheet Pan Apple Pork Chops

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🔪Instructions

raw chicken with veggies and spices

Preheat oven to 375° convection or 400° regular oven.

Trimmed chicken on red board

Pat dry two skinless boneless chicken breasts. Trim and cut in half if normal size. Cut in thirds if huge.

cut up potatoes and carrots

Prep veggies. Wash, peel and cut carrots into slices or 3/4 to 1-inch chunks. Wash and cut small red potatoes in half. If using other potatoes, cut into 3/4 to 1-inch chunks.

mixing raw chicken with veggies and spices

Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon olive oil, 1/2 teaspoon each of thyme, basil, garlic powder, and pepper. Add one teaspoon coarse salt and mix well.

coating the chicken and veggies with cheese

Prep 13X18 baking sheet pan with a coat of PAM. Spread the chicken and veggies. Mix topping of 1/3 cup Italian breadcrumbs and 1/3 cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies.

spraying the chicken and veggies with PAM

Give it a light spray of PAM to keep it moist.

roasted chicken on tray

Bake until veggies are golden brown, and chicken is 165°. About 35 minutes for me. Your time will vary with the size of pieces and your oven.

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📖 Recipe

Sheet Pan Chicken Breasts with Carrots and Potatoes

This super easy sheet pan chicken breast recipe has a great Italian flair. Crusted with Parmesan and roasted with carrots and potatoes, you will have a complete healthy meal for the entire family in less than an hour.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 4

Ingredients

  • 2 skinless boneless chicken breasts
  • 6 red potatoessmall
  • 4 carrotsmedium
  • 1 tablespoon olive oil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 teaspoon coarse salt
  • 1/3 cup Italian bread crumbs
  • 1/3 cup Parmesan cheesefresh preferred grated

Instructions

  • Preheat oven to 375° convection or 400° regular oven.

  • Pat dry two skinless boneless chicken breasts. Trim and cut in half if normal size. Cut in thirds if huge.

  • Prep veggies. Wash, peel and cut carrots into slices or 3/4 to 1-inch chunks. Wash and cut small red potatoes in half. If using other potatoes, cut into 3/4 to 1-inch chunks.

  • Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon olive oil, 1/2 teaspoon each of thyme, basil, garlic powder, and pepper. Add one teaspoon coarse salt and mix well.

  • Prep baking sheet pan with a coat of PAM. Spread the chicken and veggies.

  • Mix topping of 1/3 cup Italian breadcrumbs and 1/3 cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies. Give it a light spray of Pam to keep it moist

  • Bake until veggies are golden brown, and chicken is 165°. About 35 minutes for me. Your time will vary with the size of pieces and your oven.

Recipe Notes

Pro Tips

  1. An easy recipe to cut in half.
  2. You can use chicken thighs if you wish. 13X18 size sheet pans work great for the full recipe. Use the smaller size  9X13 for a half recipe.
  3. The potatoes can be any potatoes cut into about 1 inch chunks, I do not suggest Russet potatoes due to the thick skin. Something like red potatoes works well.
  4. The carrots can be baby carrots, but cut up whole carrots will have more flavor.
  5. You can use an Italian seasoning mix in place of the suggested spices.
  6. Cook until chicken breasts are 165° and 180° if using thighs. Potatoes and carrots should also be brown and tender.
  7. Leftovers are good for 3-4 days refrigerated and 3-4 months frozen.

Course Main Course

Cuisine American

Keyword Baked Chicken Breasts, Sheet Pan Chicken Breasts

 

Check Out Other Great Recipes

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HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

Sheet Pan Chicken Breasts with Carrots and Potatoes

Amount Per Serving

Calories 253 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g10%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 77mg26%

Sodium 865mg36%

Potassium 211mg6%

Carbohydrates 18g6%

Fiber 3g12%

Sugar 4g4%

Protein 30g60%

Vitamin A 10300IU206%

Vitamin C 6.6mg8%

Calcium 130mg13%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published April 5, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Also, this was in the middle of months of remodeling, and those images and discussion removed.

Lilly and Molly with the Easter Bunny

Lilly and Molly with the Easter Bunny. The bunny is in trouble.

Skinny Summer Strawberry Scones — The Skinny Fork by Gordon Ramsay

Skinny Summer Strawberry Scones — The Skinny Fork



The Skinny:
Servings: 12
Serving Size: 1 Scone
Calories: 134
Fat: 5 g
Saturated Fat: 3 g
Carb: 18 g
Fiber: 1 g
Protein: 4 g
Sugar: 1 g
Sodium: 110 mg

Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper. Set it aside.

In a large bowl, combine the flour, baking powder, and 3 tbsps. sugar (or sweetener) until well blended. 

Add in the butter until the mixture resembles the grainy texture of cornmeal. 

I used the whisk attachment on my stand mixture on a medium speed until the right consistency was reached. But you could also use the back of a knife or maybe even a food processor.

Add in the milk, greek yogurt, and egg.  Combine together until a smooth dough has formed.

Finally, toss in the strawberries and fold into the dough. You don’t want to mix too thoroughly or the dough will turn pink!

Yes, the dough will be very wet and sticky. 

Scoop the dough out onto a well floured surface.

Coat your hands with flour and knead the dough, adding in a bit more flour until the dough is still soft, but easier to work with. 

Form the dough into a ball and place it onto the prepared baking sheet. Pat it down with your hands into a half inch hall circle. 

Lightly flour the surface of the dough and a knife. Carefully cut the dough into 12 wedges (as best you can.) 

Sprinkle on the remaining sugar (or sweetener.)

Place in the oven and bake for 18-20 minutes, or until the edges are turning golden brown and the middle is set. 

Remove from the oven and allow to cool slightly.

Cut and serve warm with jam, cream and some tea!

Paula Deen’s Basic Meatloaf | 101 Cooking For Two by Gordon Ramsay


Tasty, moist everyday basic meatloaf adapted from a Paula Deen recipe at Food Network. Everybody needs easy dinner recipes. Just follow these step by step photo instructions.
close up image of a large serving of meatloaf with ketchup on a white plate

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Introduction and My Rating

My heart can’t take reading most Paula Deen recipes. The doctor in my just can’t take it. But I enjoy watching her cook and her personality.

So I wanted meatloaf and a Food Network email arrive, and there were Paula Deen and her basic meatloaf, and it looked like I would live through it. But realize there were two dangers to my health. First was cardiac from the usual multiple sticks of butter in a Deen recipe. The second was from head trauma when my wife finds out I made meatloaf with a different recipe. I lived through both.

The original recipe was for 1 pound. Never will I make a 1 pound meatloaf. We always cook for leftovers. I made this as a double recipe, so the few photos are for a double size, but the discussion is for a one-pound meatloaf.

My Rating
My rating system of a 4 out of 5 so very nice.


A medium 4. Ours is better. We like our Classic Meatloaf better. My wife described this as eating stuffed peppers (she does like stuffed peppers). So make your choice. Both are good and quick.

♨️What is Meatloaf?

Traditionally, meatloaf was a way to stretch the more expensive meat into a large family meal. But I like to think of it as an enhancement of the meat to make something relatively boring into a tasty treat.

There is a bread and usually milk of some type to help moisture. There is the egg to hold it together. Seasonings, including salt, pepper, and onion, are almost always used. Ketchup or a tomato product of some type. And in this recipe and many others some green bell pepper.

Number of ingredients

Meatloaf should be quick and easy, and this one qualifies. Many published recipes have up to 16 ingredients. Unbelievable.

This one has 8 plus 3 for the topping. Mine has 8 total, but I only top with ketchup. So not much difference.

✔️Tips

The exact cooking time will vary by your pan and oven, some but mostly by thickness. Please check the temperature. This is a ground meat recipe, so for safety, you need a minimum internal temperature of 165°.

I made the green pepper optional since it seemed to dominate the flavor too much for our taste.

I never make a one-pound meatloaf. It is just too good for leftovers. Double or triple, please.

For years I “drained” the meatloaf with a turkey baster. It never worked very well, so today’s helpful hint is to use an 8-inch spatula and just lift it out to a plate.

Good refrigerated for 3-4 days and frozen for 3-4 months.

Classic Meatloaf

Baked Meatloaf Burgers

Old Fashion Salisbury Steak with Onion Gravy

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🔪Instructions

NOTE: All discussion and the recipe card are set to a one-pound meatloaf. All images are for a two-pound meatloaf, which is the smallest I make since leftovers are essential.

two eggs in white bowl

Preheat oven to 350° convection or 375° conventional. Mix all ingredients in a large mixing bowl and transfer to a baking dish. Like all meatloaf, do not over mix.

topping ingredients in bowl

Mix topping.

meatloaf with topping in oven

Spread the topping over the meatloaf then bake for approx 1 hour until an internal temp of 165°.

cooked meatloaf in dish

Drain or remove from pan for serving.

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📖 Recipe

Paula Deen’s Basic Meatloaf

Tasty, moist everyday basic meatloaf adapted from a Paula Deen recipe at Food Network. Everybody needs easy dinner recipes. Just follow these step by step photo instructions.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 4

Ingredients

  • 1 pound ground beef
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped onionone small or i/2 medium
  • 1/2 cup green pepperabout 1/2 of a medium pepper
  • 1 eggwhipped
  • 1/2 cup Quick oats
  • 1 cup diced tomatoes

Topping

  • 1/3 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon mustard

Instructions

  • Preheat oven to 350° convection or 375° conventional.

  • Mix all ingredients in a large mixing bowl and transfer to baking dish. Like all meatloaf, do not over mix.

  • Mix topping and spread over meatloaf then bake for approx 1 hour. Until an internal temp of 165°.

  • Drain or remove from pan for serving.

Recipe Notes

Pro Tips

  1. This is written as a one-pound meatloaf. I always make a 2 or 3 pound version for leftovers. Adjust by changing the serving size in this recipe card above.
  2. Mix well but don’t “over mix”.
  3. Since it is ground meat, it must reach 165° to be safe. Please use a thermometer.
  4. Using a long spatula to lift out of the pan.
  5. Good refrigerated for 3-4 days and will freeze will for 3-4 months.

Course Main Course

Cuisine American

Keyword Meatloaf, Paula Deen Meatloaf

 

Check Out Other Great Recipes

Graphic for visual directory

HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

Paula Deen’s Basic Meatloaf

Amount Per Serving

Calories 367 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 7g35%

Cholesterol 118mg39%

Sodium 905mg38%

Potassium 623mg18%

Carbohydrates 23g8%

Fiber 2g8%

Sugar 13g14%

Protein 25g50%

Vitamin A 301IU6%

Vitamin C 23mg28%

Calcium 59mg6%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published April 26, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Image of Jake dog looking for droppings from the table

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