@seattlehanddoc: Sheet Pan BBQ Chicken & Braised Parmesan Cabbage 6–8 boneless, skinless chicken thighs 2 yellow onions, sliced into ¼” rounds 3 russet potatoes, sliced into ¼” rounds Olive oil Salt and pepper BBQ sauce Slice onions and potatoes into ¼” rounds; toss with oil, salt, and pepper, then layer tightly on a sheet pan. Coat chicken in BBQ sauce and place on top. Roast at 400°F for 25–28 minutes, until cooked through. Remove chicken; broil vegetables 3–5 minutes to crisp. Return chicken, brush with more BBQ sauce, and broil 2–3 minutes until caramelized. Braised Parmesan Cabbage 1 green cabbage, cut into 4 wedges Olive oil 2 tsp minced garlic 2 cups chicken broth 1 cup heavy cream 1½ cups freshly grated Parmesan, divided ⅓ cup minced chives Sear cabbage wedges in olive oil with salt over medium-high heat until well charred. Add garlic; sauté 1 minute. Pour in chicken broth and cream; bring to a simmer and cook 6–8 minutes, turning once. Sprinkle 1 cup Parmesan over cabbage and transfer to a 375°F oven; roast 10–15 minutes. Broil 1–2 minutes for a browned top. Finish with remaining Parmesan and chives before serving. Crispy Chicken Thighs & Creamy Orzo 6–8 bone-in, skin-on chicken thighs Salt Sear chicken skin-side down in olive oil over medium-high heat until crispy. Flip; cook 2–3 minutes more, then set aside. In the same pan, add: 3 tbsp butter 2 tbsp minced garlic 4 leeks, trimmed, halved lengthwise, thinly sliced Salt and pepper; sauté 5 minutes until softened. Stir in: 1 lb orzo (toast 2 minutes) 2 cups chicken broth 1 cup heavy cream Bring to a boil, reduce to a simmer, nestle chicken on top skin-side up, and bake at 400°F for 15–20 minutes, until orzo is tender and chicken is cooked through.#mealprep #bulking #inseason #athletes #sheetpandinner @Smithey Ironware @Nordic Ware @SweetBabyRay

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Sunday 12 April 2026 15:18:15 GMT