I have been experimenting with more sheet pan meals. This one is chicken legs with sliced tangerines, asparagus, and paprika. I love the combination of the bright citrus with smokey paprika. You can try this recipe with a variety of different proteins (chicken, fish, garbanzo beans, and any vegetables). I like to make extra so that I have leftovers for lunch.
2-4 chicken legs (or breasts if you prefer)
2 tangerines sliced into rounds
1 bunch cilantro diced
2 bunches asparagus
extra virgin olive oil
salt and pepper to taste
Preheat the oven to 350 degrees. ⠀
Wash and slice the asparagus. Toss them in a little olive oil to coat. Line baking tray(s) with parchment paper to prevent sticking.
Add the chicken, tangerines, and cilantro to one tray and place the asparagus in a single layer around the other food. I could not fit everything on one tray so I put the asparagus on a second tray. Sprinkle everything with a little paprika and season to taste with a little salt and pepper. ⠀
Bake for 20-30 minutes and check the asparagus. Remove if it is done. Cook the chicken until it is cooked through (roughly 30-40 minutes) and serve.
Serve with a salad and quinoa or rice.