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Simple Sheet Pan Suppers

At times, spending hours in the kitchen can be a relaxing, enjoyable experience. However, even for avid home cooks, a busy weeknight isn’t one of those times. Fortunately, solutions like sheet pan suppers make it easy to create dishes with exceptional flavor depth that come together quickly and clean up just as fast.

Keeping a variety of vegetables on hand makes it simple to pull together a family meal. Onions, for example, are versatile, flavorful, easy to store, have a long shelf-life and are available year-round from U.S. growers. An added benefit when cooking with onions is that you’re serving up a good source of fiber.

For more tasty recipes to make supper a cinch, visit and

Easy Drumstick-Quinoa Sheet Pan Supper

Recipe courtesy of the National Onion Association and Idaho Eastern-Oregon Onion Committee

Servings: 4-6

8-10 chicken legs

1 fennel bulb

1 large yellow onion, sliced

1 large red onion, sliced

2 garlic cloves, sliced

3 medium-sized potatoes, cubed

1 orange (1/4 cup juice and zest)

1/4 teaspoon thyme, dried

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons fresh parsley, chopped

Orange rind curls

Brown rice, cooked according to pacakge directions

Quinoa, cooked according to package directions

Heat oven to 400 degrees F. Line large sheet pan with parchment paper. Place chicken legs on pan. Spread fennel, yellow onion, red onion, garlic, and potatoes around and in between legs.

In small bowl, whisk together orange juice and zest, thyme and olive oil. Pour mixture over chicken and vegetables. Season with salt and pepper.

Roast 45 minutes, or until chicken is cooked through and vegetables are tender. Cook rice and quinoa. Garnish chicken with parsley and orange curls. Serve over brown rice and quinoa.

Sheet Pan-Style Buddha Bowls

Recipe courtesy of the National Onion Association and Idaho Eastern-Oregon Onion Committee

Servings: 4-6

2 yellow onions, peeled and cut into half-inch wedges

1/2 head of red or purple cabbage, cut into wedges

2 red potatoes, cut into half-inch wedges

1 small butternut squash, peeled and diced into half-inch pieces

1 pound brussel sprouts, halved

Extra virgin olive oil