Enter our US giveaway to win one of three copies of Hot Sheet: Sweet and Savory Sheet Pan Recipes for Every Day and Celebrations by Olga Massov and Sanaë Lemoine.

Hot Sheet: Sweet and Savory Sheet Pan Recipes for Every Day and Celebrations by Olga Massov and Sanaë Lemoine teaches us how to transform everyday meals into extraordinary ones, with more than 100 recipes harnessing the power of your sheet pan, including breakfasts, starters, dinners, and desserts.

While the sheet pan dinner concept isn't a new one, this book shares the types of recipes that my whole family would enjoy. The Japanese oven burgers with cabbage salad and the Homemade Shake ‘n Bake shared here are only two. A few others I have marked to try Focaccia with olive oil and soy sauce dip, Phyllo-wrapped feta with tahini-honey, Ginger lemongrass meatballs, and Potato and ricotta galette - and these are only a small fraction of the dishes here that I hope will hit my dinner table soon.

There is one online recipe to try now Japanese oven burgers with cabbage salad (Hambāgu) and the publisher is sharing the Homemade Shake ‘n Bake recipe below for our Members to try now. I was confused at first about the photo for this recipe - but then I remembered that the sticky bits clinging to the pan were the best part right? We use to have Shake ‘n Bake a bunch while growing up and now I cannot wait to try this version.

Homemade Shake ‘n Bake
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SERVES 6 TO 8

  • 3 tablespoons extra-virgin olive oil, divided, plus more for the pan and drizzling
  • 2 large sweet potatoes (1 3/4 lb/795 g total), peeled and cut into 1-inch (2.5 cm) pieces
  • 1 3/4 teaspoons kosher salt, plus more as needed
  • 3/4 teaspoon freshly ground black pepper, plus more as needed
  • 1/4 cup (60 g) Dijon mustard
  • 3 tablespoons plain whole-milk or low-fat Greek yogurt
  • 1 tablespoon chopped fresh thyme leaves or 1 1/2 teaspoons dried
  • 2 large garlic cloves, minced or finely grated
  • 1 1/2 cups (150 g) panko bread crumbs
  • 3 pounds (1.4 kg) bone-in, skin-on chicken thighs (about 8 large)

I moved to the United States around age eleven and was soon after introduced to the temple of Shake ’n Bake. It might not be highbrow, but there’s a reason it, like boxed cake mix, is still around. For the eleven- year-old me, throwing chicken drumsticks (cheapest chicken parts in the supermarket) into a bag of the flavorful spice mix was nothing short of magic. And the results were extremely tasty.

I didn’t set out to re-create the boxed mix at home. It happened by accident when one night, feeling lazy, I stirred together a generous heap of Dijon mustard, Greek yogurt, olive oil, garlic, thyme, salt, and pepper. I slathered the resulting slurry on chicken thighs, pressed them into panko, and threw the whole thing in the oven. The meal was so good, my husband and I finished the whole thing in one sitting and since then, this sheet pan dinner became a weeknight go-to.

To make this a complete meal, I like to roast sweet potatoes alongside the chicken and serve both with peppery baby arugula.

Position two racks in the middle and lower third of the oven and pre-heat to 425°F (220°C). Set out two half-sheet pans. Lightly grease one with oil and lightly sprinkle it with salt.

In a large bowl, toss the sweet potatoes with 1 tablespoon of the oil and a generous pinch each of salt and pepper. Toss until the sweet potatoes are thoroughly coated in the oil and seasonings. Transfer the potatoes to the greased sheet pan and spread them out in a single layer, allowing for the pieces to have a little space around each one.

In the same large bowl, whisk together the mustard, yogurt, the re- maining 2 tablespoons oil, the thyme, garlic, salt, and pepper until combined. Place the panko in a wide, shallow bowl.

Pat the chicken dry and add to the bowl with the mustard mixture. When dredging and coating chicken parts, it’s good to have a mixing- dredging hand and a transfer hand. Mix with one hand (keep the other hand clean) or a large spoon until all the chicken pieces are well coated. Working with one piece at a time, dip each thigh, skin side down, into the panko, pressing on them to adhere. Using your clean hand, transfer to the other sheet pan, skin side up, and repeat with the remaining chicken. Drizzle the chicken with a little oil and transfer to the middle rack in the oven.

Roast on the middle rack for about 10 minutes, then add the pan of sweet potatoes to the lower rack and continue roasting for another 25 to 30 minutes, or until the chicken juices run clear, the coating is golden brown, and the sweet potato pieces are browned and can be easily pierced with a paring knife.

Serve right away (recommended to eat with the arugula salad recipe from the book).

Special thanks to the publisher for providing three copies of this title in our promotion. Entry options include answering the following question in the comments section of this blog post.

Which recipe in the index would you like to try first?

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