The only thing we love more than Chrissy Teigen's sense of humor is her deep love of food. The model and mother of two is a bonafide foodie and can often be seen whipping up chef-level meals in her stunning open kitchen (as featured in her best-selling cookbook, Cravings). But because Teigen is just as real as she is funny, she's certainly not above the notoriously low-lift sheet pan recipes of Pinterest fame. Ideal for insanely busy people who don't have time to cook, sheet pan meals require minimal prep time, produce very few dirty dishes, and essentially take the cooking out of cooking.
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Teigen divulged that she's currently "fascinated" by sheet pan meals in her preferred mode of communication: Twitter. Per her message, she made The New York Times' sheet-pan chicken, chickpeas, cumin and turmeric for her family last Saturday, May 26. One look at the ingredient list will tell you that the meal is as healthy as it is easy; it's packed with inflammation-fighting spices like turmeric and cumin, plus gut-healthy Greek yogurt. Recipe creator Alison Roman suggests tossing the chickpeas as they roast to make sure they get coated in the chicken fat and allowing ample time for the chicken to marinate in the yogurt mix. "The acidity in the marinade helps tenderize the meat, and … the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts," she explains. Find Teigen's tweet and the full recipe below.
1 3.5 to 4 pound chicken, cut into parts
Kosher salt and freshly ground pepper
Full-fat Greek yogurt, divided
Fresh lemon juice, divided
Ground turmeric, divided
Chickpeas, drained and rinsed
Red onion, thinly sliced, divided
Mint or cilantro leaves, torn
Season chicken with salt and pepper.
Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
Place oven rack on the top third of the oven and heat to 425 degrees.
Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.
Head over to New York Times Cooking for the full recipe.
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