它5 SHEET PAN DINNERS | Healthy Recipes with TONS of Veggies, too!!!


– Hello, friends! Welcome back to my channel, yes here, Large Family Table. I am going to do five
nights of sheet pan dinners. I’m going to of course
make this easy on myself, ’cause that’s what I like to do, I like to make things as
easy as possible on myself. Tonight, we are going to do roasted chicken legs and red potatoes, and then I will also
have some fresh broccoli and carrots for the kids. Hopefully we have some ranch left because you know, ranch
makes all things good. Yeah, so we’re gonna do chicken
legs and those potatoes now. Amelia is cleaning out
one side of the sink to wash the red potatoes, and if I turn my camera right, yes, Travis and I just did a
little Mom and Dad date out. We rented a stump grinder for the weekend and we got other little
household organizing stuff, and paints and flowers
for my flower boxes. All of that is gonna be another video, all you get in this one is all the sheet pan dinners, okay, okay. Friday night here, let’s get cooking. So Miss Amelia has conquered the dish pile and she is scrubbing those red potatoes. Woo, woo, woo, woo, good job! Then we’re gonna slice ’em and roll ’em in some olive oil, mm. I got out four packs of chicken legs, we may not use all those, you know, I do lots and I figure, oh gee, if I make too much, it’ll be lunch tomorrow. There’s always lots of
internet controversy on whether you wash chicken or not. You can google it and
find 10 different answers. I do not naturally wash my meat, but again, Google will tell
you 10 different things. Okay, don’t touch this, Daniel, ’cause they’re not cooked, okay? – Okay. – [Amelia] Uh huh. – What happens if you eat them? – [Jamerrill] You have to cook
’em and then you can eat ’em. Looks like I’m gonna be
able to use 24 chicken legs, ’cause I’m gonna do roasted potatoes down the other side. That is two packs, my other packs, I will put
back in the refrigerator. We’ll probably just use those
tomorrow or the next day. Okay, so now I’m just
doing some salt and pepper on these chicken legs, and then we will get
the potatoes on there. So these are super simple.
– I can do that. Can I–
– Mommy’s gonna, yeah Mommy’s doing this one ’cause it’s the raw meat. So now, I’ve got this
big bowl of red potatoes. I’m gonna slice these up, then we’ll drizzle ’em in
some olive oil, nothing fancy. So since we have been out all
day, doing all the things, this is a quick dinner. Now I’ve preheated my oven to 450, and I plan to put the chicken
and the potatoes in there for about 40 to 45 minutes. We want the chicken to reach
an internal temperature of 165, and these potatoes will
bake along with it. (upbeat music) So, what we have here is, let
me check my chicken weight, yeah, so I used two packs that were right about four
pounds each of the drumsticks. Remember that’s the bone in weight though, so it’s gonna weigh a little more, it’s not eight pounds of meat, total. And then I used a five
pound bag of red potatoes. We’re gonna pour a little bit of olive oil in these potatoes now
I got ’em in the bowl, see, in the bowl, yes. We’re gonna pour some olive oil in there, mix ’em around, put some
salt and pepper on them, add them to these sheets,
get ’em in the oven. And then while this is cooking for, I’ll check it in 40 minutes, I’m gonna run around like a
chicken with my head cut off, do a bunch of other stuff, ready, set, go. (upbeat music) So here we go, here
are our two sheet pans, full of the drumsticks,
some salt and pepper, some red potatoes tossed in
a little bit of olive oil. Going in the oven now, ready set go. And of course, my sheet pan dinner, that is going on the bottom rack, will have to get moved to the top, and will get another 10
minutes or so, maybe even 15, when it’s all said and done. But yeah, there we go. (upbeat Music) So this is Daniel’s plate. Now, he said he didn’t want potatoes, so he got a drumstick and some carrots, and of course he can have another, I’ll give him, just have
all her wants, so yeah. Here is Zion’s plate, so this is what teenager
sheet pan dinner looks like, and that other pan is now ready. Okay, this is like hot and sweaty. I got the paint on me to
prove what I’ve been doing. Momma has been a paintin’. But I really need a shower,
I’m gonna scratch my head, but before I go get my shower, I wanted to get this next
sheet pan dinner in the oven. So we are doing a garlic
steak and veggie sheet pan. I have snow snap peas and I
have asparagus, garlic, steak, gonna chop a few green onions, we’re gonna pull this together using some garlic powder,
salt and pepper tonight. But I’m ready, ready for a shower and bed. And for this sheet pan dinner, I have used four, eight ounce packs of the sugar snow snap peas, I got four green onions here, I also used a pound, or I’m
using a pound of asparagus, and about a fourth of a cup of olive oil to roll it all around in, and then I’m getting it on the dinner. This is eye of round cut, I gave no thought to
what steak cuts I chose, when I chose eye of round, it’s just what Aldi had, so that’s how that decision went down. Okay, so kids are playing,
getting loud in here. What I’ve done is, I’ll show ya, I’ve got all the vegetable
here, tossed with the olive oil. I also added in about three
tablespoons of minced garlic. Then in here I have some more olive oil, and about two more
tablespoons of minced garlic and then some garlic powder. And I’m gonna just roll the
steaks in this real quick too. (gentle music) Even though I’m tired Momma, here is dinner getting
ready to go in the oven. So here’s how both the sheet
pans look when they come out, and now I am fixing plates, ’cause it’s like 8:30, and we’re, Travis and I are
gonna eat sitting in bed, we’re eating all around. Okay, here’s Zion’s plate, he’s been working hard outside
today, so he’s real hungry. Hello, we are back for night three of our easy sheet pan dinners, and let me tell you, today we have been out
celebrating Gabriel, he’s now double digits. And we are getting ready to do two different ice cream cakes, some fun goodies like that. So we’re doing a reverse dinner. We’re gonna do those ice cream
cakes while dinner cooks. So I’m getting pork and
cauliflower with petit potatoes. These potatoes are so cute, look, they’re just, that’s what
they are, they’re petit. Sheet pan dinner’s in the oven now. (gentle music) Okay guys, here we go, with these pork and petit potato, cauliflower sheet pan dinners, yee-haw! We got a little bit of pork left, probably ’cause I have,
my second pan is smaller. But I’m gonna get these in the oven and then we’re having ice
cream birthday cake, yay! So I just started making plates, here’s one of the kiddo’s plates. We have green birthday plates, but this is the pork and
then the petit potatoes, and roasted cauliflower dinner. So, happy night four of my five, easy sheet pan dinners. Tonight I have some bratwurst, and a whole mountain of broccoli, and a bag of mini sweet peppers, and we’re gonna see what
we’re pulling together on this evening. These are the bratwurst I got from Aldi, big pile of broccoli
and these mini peppers. So, let’s have at it. (gentle music) Kids are back from dance, and let’s see, what’d you get? Oh, to celebrate, yes that’s perfect. They got these little clippers, and you got your Oscar
for the year, woo hoo! Exciting stuff. (gentle music) Here is the beautiful bowl of vegetables, that we’re gonna get on this sheet pan. You know me, I live on the edge, I’ve got two ginormous
sheet pan dinners here, balanced on my kitchen stools. But here they are. I think we have enough broccoli, and we’ve got our roasted
peppers, and a purple onion, and I used the oregano
leaves and the paprika, and some garlic powder, salt and pepper, and yeah, I almost sung that. So we’re gonna get it in the oven now. (gentle music) Dinner is going well, I still have two more plates to serve out, but we’ve got all the brats off of here, a little bit of veggies left. This is Gabriel’s plate, I’m still waiting to hear from him whether he wants ketchup or mustard, and then I’ve also been adding a little pat of butter
to the roasted veggies, because we love butter on our broccoli. But again, here’s how everything
has turned out so far! And I have already had
a request for seconds, so we’ll start on this second pan now. Okay, friends, night five of our easy and
healthy sheet pan dinners. My phone’s a dinging. Any who, what’s going on tonight? Okay, so the meat that I have left, I had two packs of those chicken legs that I got for 99 cents a pound at Aldi. So we have a total of eight pounds, but that’s the bone in weight. And then I have four of these one pound bags
of Brussels sprouts, we’re doing four pounds
of Brussels sprouts, eight pounds of chicken legs. I had a few lemons, and I have about half a
bag of green onions left. So I think what I’m going to do, is get out my lemon pepper seasoning, we’re gonna do lemon pepper chicken legs with roasted Brussels sprouts, and it will be fantastic. (laid back music) I coulda made that a
little easier on myself, I’ll tell you my thoughts
as I’m doing this. I could have just put a
little avocado oil in a bowl, put my lemon pepper seasoning in with it, and rolled each chicken leg. But I’m too far done now, that’s it, been working on the chicken coop and the chicken yard all afternoon. This is what you get,
woo, Benjamin’s talking, and it will still be wonderful. (laid back music) Bunch of kids just finished dinner and ran back out to
jump on the trampoline, before it becomes too dark. Rest of us are melting down, Benjamin’s about to turn into a pumpkin. So, thank you so much
for hanging out with us over these five nights of these easy and simple
sheet pan dinners. All of the recipes will be
down in description below. I will chat with you in those comments. Right here is a quick playlist of some of my favorite
large family recipes and I’ll see you next time, with another brand new video, goodnight.

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Comments

  1. So awesome this is the cooking I need to do, in fact every busy mum lol so simple to throw together, no standing around the oven stirring a pot. Looks healthy and yummy I'll try all of these, thanks mama!

  2. I subscribe to your channel because I have 6 kids all under 11 and you just give me some ideas for dinner thank you

  3. Great itdesa – wish these were popular back in the day when my 4 plus always friends fro dinner were at home, You are adorbs and make it look so effortless to feed an army!

  4. How many days do you leave your raw chicken in the fridge before using or freeing? Just curious because I've head so many that do it differently

  5. Your videos have reinspired me. I am elderly but still cook for my dad who is 99 years old. He doesn't eat much so sometimes it gets difficult for me to decide what to make. I forgot how a meal can be simple. Your meals look great and you have such a strong character to cook for so many. I shouldn't complain to cook for 2. Thank you for sharing your strength.

  6. Dijion mustard is a big flavor boost I add to a lot of sheet pan dinners like these, especially on potatoes:)

  7. New to the channel, I am totally obsessed with you and your family !! I cant wait to see how the food portions change as all these beautiful children grow up! Lots of growing boys to come !

  8. I saw a vlogger Tracy with Nova Scotia living . She used a butter garlic sauce which has no name but I've searched for it but can't find it. She made a chicken meal with it. Do you make butter garlic sauce. ? I'm searching. It was a darker sauce. Maybe oriental, not sure.

  9. Great recipes….where did you get the sheet pans? I'm looking for that size and depth but can't find any near me..all the best! Hope your pain has subsided and your feeling better.

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